Oats Uttapam is my go-to for busy mornings! I don’t know about you, but I’m always on the hunt for quick, healthy breakfasts that fit into my hectic schedule of getting kids to school, editing, and shooting. This South Indian dish is not only fast to make but also packed with nutrients. It’s perfect for when you need a hearty and tasty meal without spending too much time in the kitchen.
Oats Rava Uttapam: A Versatile Dish
This oats rava uttapam isn’t just healthy, tasty, and quick to whip up—it’s super versatile too. If you need a gluten-free option, just swap out the rava (semolina) with rice flour, and you’re good to go for those with gluten sensitivities.
Customizing Instant Oats Uttapam
Plus, you can tweak this dish by adding your favorite veggies or spices to match your taste. Not a fan of onions? Just leave them out. Feel free to throw in any of your favorite vegetables like:
- grated carrots
- chopped spring onions
- chopped coriander leaves
Choosing the Right Oats for Uttapam: Why Rolled Oats Are Ideal
For this oats uttapam recipe, rolled oats are the preferred choice due to their texture and ability to absorb the batter better than steel-cut oats, which is exactly what we desire for this dish. Steel-cut oats also have a nuttier flavor, while quick oats possess a higher glycemic index. Therefore, rolled oats are the ideal option for this.
Serving Suggestions
I served this oats uttapam with a spicy coriander chutney, and I’ll be sharing the recipe soon. You can also enjoy this healthy breakfast with some Urad Dal Chutney or Sambar on the side for a complete meal. Once you have tried this dish, do not forget to leave a comment on how it turned out for you. Stay motivated and keep it healthy!
Oats Uttapam
Description
Uttapam is a delicious South Indian dish, known for its savory flavors and soft texture. This recipe combines oats flour, semolina, and yogurt to create a nutritious and hearty base, which is then enhanced with vibrant vegetables like tomatoes, onions, and green chili. Cooked on a griddle until golden brown, these thick pancakes are perfect for a wholesome breakfast or a light meal, served steaming hot and ready to enjoy.
Ingredients for the Oats Uttapam
Instructions on how to make the Instant Oats Uttapam
Instructions on how to make the Instant Oats Uttapam
Instructions on how to make the Instant Oats Uttapam with step-by-step photos
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Prepare the Oats Flour
Begin by grinding 1 cup of rolled oats into a fine powder using a blender or food processor.
In a large mixing bowl, combine the ground oats flour, 1/2 cup of semolina, and 1/2 teaspoon of cumin seeds (rubbed between your palms for extra aroma).
Add in the grated coconut and give it a light whisk to mix everything together.
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Prepare the Batter
In a separate bowl, whisk the yogurt until smooth.
Gradually add 1.5 cups of water to the yogurt, mixing until well combined.
Pour the yogurt mixture into the oats and semolina mixture. Stir until the batter is smooth and free of lumps.
- Allow the batter to rest for 15 minutes to thicken.
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Mix in Vegetables
After resting, add the chopped tomatoes, onions, green chili, and salt to the batter. Mix well to incorporate.
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Cook the Uttapam
Heat a tawa (griddle) over medium heat and add a little ghee or oil.
Once the ghee is hot, pour 1/2 cup of batter onto the tawa.
Using the back of a ladle, gently spread the batter in a circular motion to form a thick pancake.
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Drizzle some ghee around the edges and in the center of the uttapam.
Cover the uttapam with a lid and cook on low flame for 1 minute.
Remove the cover, flip the uttapam, and cook for another minute until both sides are golden brown.
Serve hot and enjoy!
