Oats Uttapam

Oats have tendency to become slimy once they are cooked. So here sooji is added to prevent that. Also the oats will make the uttapam dense. So addition of pinch of baking soda is MUST. Soda will make it light and fluffy just like the regular uttapam. This is the instant oats uttapam, so no grinding, fermenting required. Just 20-30 minutes of soaking time will do the magic. Most of the time my family like to have uttapam as a dinner instead of breakfast. So I make sambar and chutney to go with it. This makes light yet filling meal. When it comes to the oats, I prefer the simple oatmeal with honey, cinnamon and apple. But hubby never prefers the sweet breakfast. So I make many savory dishes using oats like oats upma  //  oats cheela  for breakfast or weekend snack.

Step By Step Photo Instructions:

1. Take oats into the grinder and make powder out of it. Take that into a bowl. Add sooji, salt, pepper and ginger paste to it.
2. Mix well.
3. Add yogurt. NOTE: I highly recommend adding sour yogurt. If yours is not sour, you can add few drops of lemon juice.
4. Mix very well.
5. Now add water.
6. Stir to combine and make sure there are no lumps. Cover the bowl and let it rest for 20-30 minutes.
7. To make mixed vegetable oats uttapam, let’s prepare the vegetables. Take all chopped veggies, green chilies and coriander leaves in a bowl.
8. Mix well to combine. Keep it aside.
9. During the resting time, oats and sooji will soak up the water. Check the batter consistency. If needed you can add little more water for right consistency. The batter consistency should be thick yet pourable.
10. At time of making uttapam, heat the cast iron tawa or non-stick pan on medium heat. And add baking soda to the to the batter and mix.
11. Once tawa is hot. If your cast iron tawa is already seasoned then no need to add oil. If using non-stick pan then drizzle little oil. Then pour a ladleful or two of batter and let it flow itself. The thickness of it should be medium thick.
12. Now sprinkle the veggies on top.
13. Drizzle the oil around the edges and on top. And let it cook on LOW-MEDIUM heat till the bottom is cooked and it has light brown color.
14. Once cooked flip it and let it cook other side. This side will take less time compared to the first one. Once done, flip again, cook for couple of minutes and let the first side crisp up slightly.
15. Remove it from the pan and repeat the same for rest of the uttapams. Serving suggestion: Serve oats uttapam as a breakfast with your choice of coconut based chutney or any other chutney. To make a light meal also serve sambar on side Did you try this oats uttapam recipe? I’d love to hear about it! Leave a review in the comment section below.