oats uttapam recipe, how to make oats uttapam

Oats uttapam recipe with step by step photos – healthy, easy and an instant recipe of uttapam made with oats. Apart from oats, sooji or rava and besan is also added to the uttapam. Instead of sooji you can also use rice flour, thus having a gluten free option for these uttapams.

I try to include oats In different ways in Indian breakfasts. I have already shared recipes of Oats idli and Oats dosa. in the uttapams, I have added veggies like onion, bell pepper, tomatoes as a topping. You can even add grated carrots and beetroots. If you do not have any veggies, you can make them plain. But with topped veggies the taste is better.

You can make these instant oats uttapam not only for breakfast, but also for brunch or for a quick evening snack. You can also check these recipes:

• Rava uttapam
• Onion tomato uttapam
• Uttapam recipe

These oats uttapams taste good the way they are. Though you can serve them with your favorite coconut chutney.

If you are looking for more Oats recipes then do check:

• Oats chilla
• Overnight oats
• Oats upma

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

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Oats Uttapam

4.82 from 11 votes

This is an easy, healthy and instant oats uttapam made with mix veggies.

Author:Dassana Amit

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Course:breakfasts,snacks

Cuisine:south indian

Servings (change the number to scale):2 to 3

(1 CUP = 250 ML)

Ingredients

for oats uttapam batter

• ½ cup quick cooking oats or rolled oats
• ¼ cup fine rava (sooji or cream of wheat)
• ¼ cup besan (gram flour)
• ⅔ to ¾ cup water or add as required
• 1 tablespoon lemon juice
• ⅛ teaspoon baking soda
• salt as required

veggies

• 1 small to medium onion, thinly sliced
• 1 small to medium tomato, thinly sliced
• 1 small bell pepper, thinly sliced - green or red or yellow color bell pepper (capsicum)
• 1 green chilli, chopped
• 2 to 3 tablespoon chopped coriander leaves (cilantro leaves)
• oil as required

Instructions

making oats uttapam batter

• Take 1/2 cup quick cooking oats in a mixer or grinder. You can even take 1/2 cup of rolled oats.
• Grind the oats to a fine flour and take flour in a mixing bowl.
• Now add ¼ cup rava/sooji/cream of wheat and 1/4 cup besan/gram flour. Also add salt as per taste.
• Pour 2/3 cup water. Mix very well and make a smooth mixture without any lumps.
• Cover the bowl and let the oats, rava and besan flour soak in water for 20 minutes.
• Meanwhile rinse and then slice the onion, bell pepper & tomato thinly. Also chop 1 green chili and some coriander leaves.
• On the same chopping board or tray, mix the veggies and keep aside.
• After 20 minutes, the batter will thicken as the oats, besan and sooji will absorb water.
• I added some more 1/4 cup water as the batter had become slightly thick. Before soaking, I added first 2/3 cup water and later added 1/4 cup more. 
• Addition of water will depend on quality of oats, besan and sooji. You can add more water if the batter becomes thick. Do add water as required to make a medium consistency batter. If the batter is of medium consistency even after soaking, then do not add any water.
• Now add 1 tablespoon lemon juice. Mix very well.
• Then add 1/8 teaspoon baking soda. About 2 to 3 pinches of baking soda. Mix again very well.

making oats uttapam

• On a medium flame, heat a cast iron pan or a non stick pan. If using a cast iron pan, then drizzle ½ tsp of oil and spread it with the spoon.
• Lower the flame. Take a ladle full of the batter and pour the batter on the tawa. Gently spread the batter to get a round circle.
• Now spread the mixed veggies all over the batter. With a spatula press the veggies lightly, so that they stick to the batter.
• Sprinkle a few drops of oil on the center and on the sides of the uttapam.
• Cook till the base is done. While cooking these uttapams, you can regulate the flame to low or medium.
• Then flip it and cook the side with the veggies.
• Cook this side till the veggies are lightly caramelized or golden.
• Remove and serve oats uttapam hot or warm with coconut chutney.

Notes

Tips for making oats uttapam

• Recipe can be doubled or tripled.
• Rice flour can be used instead of rava or sooji.
• ¼ cup curd can be used instead of lemon juice.

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Preparation to make oats uttapam recipe

1. Take ½ cup quick cooking oats in a mixer or grinder. You can even take ½ cup of rolled oats.

2. Grind the oats to a fine flour.

3. Then take the ground oats flour in a mixing bowl.

Making oats uttapam batter

4. Now add ¼ cup rava (sooji or cream of wheat) and ¼ cup besan (gram flour).

5. Add salt as per taste.

6. Pour ⅔ cup water.

7. Mix very well and make a smooth mixture without any lumps. cover the bowl and let the oats, rava and besan flour soak in water for 20 minutes.

8. meanwhile rinse and then slice 1 onion, 1 bell pepper, 1 tomato thinly. Also chop 1 green chili and some coriander leaves.

9. On the same chopping board or tray, mix everything and keep aside.

10. After 20 minutes, the batter will thicken as the oats, besan and sooji will absorb water.

11. I added more ¼ cup water as the batter had become slightly thick. Before soaking, i added ⅔ cup water and later added ¼ cup more. addition of water will depend on quality of oats, besan and sooji. You can add more water if the batter becomes thick.

12. Do add water as required to make a medium consistency batter. If even after soaking, the batter has a medium consistency, then do not add any water. The final consistency in the below pic.

13. Now add 1 tablespoon lemon juice. Mix very well. If you do not have lemon juice, then you can add ¼ cup curd instead.

14. Then add ⅛ teaspoon baking soda, which is about 2 to 3 pinches of baking soda. Mix again very well.

Making oats uttapam

15. On a medium flame heat a cast iron pan or a non stick pan. If using a cast iron pan, then drizzle ½ tsp of oil and spread it with the spoon.

16. Lower the flame. Take a ladle full of the batter and pour the batter on the tawa. Gently spread the batter to get a round circle.

17. Now spread the mixed veggies all over the batter. With a spatula press the veggies lightly, so that they stick to the batter.

18. Sprinkle a few drops of oil on the center and at the sides of the oats uttapam.

19. Cook till the base is done. While cooking you can regulate the flame to low or medium.

20. Then gently lift up the oats uttapam.

21. Flip it and cook the side with the veggies.

22. Now cook this side till the veggies are lightly caramelized or golden.

23. Remove the oats uttapam.

24. Serve oats uttapam hot or warm with coconut chutney or tomato chutney or any chutney of your choice.