Healthy oats uttapam for a quick breakfast or dinner. Serve it with chutney or pickle.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 3
  • Category: Breakfast
  • Cuisine: South Indian

Ingredients

  • ½ cup oats ((rolled or quick cook))
  • ¼ cup rice flour (or sooji)
  • 2 tablespoons curd (or yogurt or 1.5 tsps lemon juice + pinch of soda)
  • salt as needed
  • water as needed
  • 2 tablespoons onions (fine chopped)
  • 2 tablespoons carrots (grated)
  • 2 tablespoons tomatoes (fine chopped)
  • 2 green chilies (chopped)
  • 2 tablespoons coriander leaves (fine chopped)

Method

Preparation for oats uttapam

  1. Add oats to a blender jar and make a fine powder.
  2. If you do not have rice flour then add sooji along with oats to the blender and powder finely.
  3. Transfer the oats flour, rice flour or semolina, salt, yogurt or lemon juice + soda to a mixing bowl.
  4. Mix together with water to make a batter similar to the dosa batter consistency.
  5. The batter should be neither too thick nor too thin. But must be of slightly spreading consistency.
  6. Check salt and add more if needed.
  7. Cover and rest this aside for 5 mins.
  8. Meanwhile rinse and chop onions, tomatoes, chilies and coriander leaves.
  9. Grate the carrots and set aside.
  10. Mix together all the veggies on the chopping board and keep them ready.

How to make oats uttapam

  1. Grease a tawa with few drops of oil and heat it on a medium flame.
  2. Stir the batter well and adjust the consistency if needed by adding little water.
  3. Pour a ladle of batter and spread a bit to make a thick oats uttapam.
  4. Sprinkle the veggies as desired and gently press them with a wooden spatula.
  5. This helps them to stick to the oats uttapam.
  6. Cook until the base is done well & slightly crisp. You can also cover and cook until the base is set.
  7. Flip and cook well on the other side as well.
  8. Flip again and fry until the base is slightly crisp.
  9. Remove the oats uttapam to a serving plate.
  10. Before you make the next one, clean the tawa with a tissue if needed and grease it again.
  11. This way make more oats uttapam until you finish the batter.
  12. Serve oats uttapam with any chutney, podi or pickle.
  13. We usually sprinkle the gun powder or the peanut podi over them.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.