Instant Oats Uttapam – Quick & Healthy Breakfast Recipe!
Anything made using oats always catches our attention. A few weeks back, my mom had made this delectable oats uttapam and I remember licking my fingers after finishing about three of these. If you ask me why I dislike dosas, uttapams, and idlis (from a cooking point of view), it is because of the overnight fermentation process. For most South Indian families, making these dishes is a walk in the park since they always have the batter ready. However, for families like mine, pohe or upma is a frequent breakfast dish and so we don't always have the batter ready in the fridge. Therefore, we cannot have these healthy breakfast dishes whenever we feel like.
The reason why I loved this oats uttapam recipe is due to its instantness. We always have the required ingredients at home and making this recipe is super quick and super easy. You can have it whenever you feel like. You require less than 10 minutes to prepare and the result is mind-blowing. It's a great dish for dieters and is kid-friendly too (just reduce the number of chillis and masala). Begin your day with a couple of instant oats uttapam and you'll be energetic for the rest of the day!
Preparation time: 10 mins
Cooking time: 5 mins (for one uttapam)
Makes: 4
Veg/Non-veg: Veg
INGREDIENTS FOR MAKING INSTANT OATS UTTAPAM
1 cup oats, grounded
1⁄4 cup semolina (rawa)
6 tsp rice flour (tandalachi pithi)
5 tsp curd
1 large onion, finely chopped
2 small green chillis, finely chopped
2 cups water
2 tsp cumin seeds (jeera)
1 tsp carom seeds (owa/ajwain)
Salt to taste
Coriander leaves, finely chopped
TOPPINGS
Pickle masala to taste
Butter
HOW TO MAKE INSTANT OATS UTTAPAM
1. Grind oats to make a powder. Finely chop an onion, some coriander leaves, and green chillis.
2. In a large bowl, mix grounded oats, semolina, rice flour, curd, chopped onion, chopped green chillies and coriander leaves, cumin and carom seeds, and salt. Add water and mix to make a thick batter (consistency should be like the regular uttapam batter).
3. Heat a non-stick pan (tawa); keep it on a high flame initially. Pour the batter and try to spread it delicately using a spoon or a spatula.
4. Quickly top it up with pickle masala (you can use any masala).
5. Add some butter (or ghee) on top as well as the edges for greasing.
6. Change the flame to the medium setting. Using a spatula, check if the bottom side is roasted. If it is, turn it upside down.
7. After roasting both the sides, turn the stove to the low flame (for your next uttapam) and serve it hot with coriander chutney.
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