Oats Uttapam
A healthy, easy-to-make Indian breakfast — savory pancakes using oats, semolina and veggies. High in fiber and protein, perfect for weight management or a nutritious start to the day.
Ingredients
Equipment
Method
- In a bowl, mix oats flour, whole wheat flour, besan, semolina and a pinch of salt.
- Add about 1/2 cup water and whisk to form a smooth pouring batter. Cover and rest for 15 minutes.
- Just before cooking, add lemon juice (and baking soda if using), adjust consistency with 1–2 tbsp water so batter is slightly thick but pourable.
- Heat a non-stick tawa on medium flame. Lightly grease with a drop of oil and sprinkle a little water; wipe with a cloth so it stays non-stick.
- Pour a ladleful of batter onto the tawa and spread slightly to form a thick pancake (about 5 inch diameter).
- Immediately sprinkle some chopped onion, tomato, capsicum, green chillies and coriander on top. Press gently with a spatula so veggies stick to the batter.
- Drizzle 1 tsp oil around the edges and over the uttapam. Cook on medium flame for about 2 minutes until underside is light golden brown.
- Flip carefully and cook the other side for 1–2 minutes till cooked through and slightly crisp. Repeat for remaining batter.
- Serve hot with coconut chutney or sambar for a wholesome breakfast or evening snack.
Notes
You can customize the topping by adding grated carrot, peas or finely chopped cabbage. To make batter gluten-free, skip whole wheat flour and use only oats, besan and semolina (if tolerated). Serve immediately for best texture.