oats uttapam video by Tarla Dalal

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Instant Oats and Whole Wheat Uttapam video. Uttapam ready in a jiffy without having to soak, grind or ferment the batter! Yes, this is an instant variety that uses a perfect mix of oats flour and whole wheat flour fortified with a good dose of veggies too.

Recipe Description for Oats Uttapam, Instant Vegetable Oats Uttapam

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 5 uttapams
Show me for uttapams

Ingredients

For Oats Uttapam
1/2 cup oats flour
1/4 cup whole wheat flour (gehun ka atta)
2 tbsp besan (bengal gram flour)
2 tbsp semolina (rava / sooji)
1 tsp lemon juice
a pinch of baking soda
salt to taste
6 1/4 tsp oil for greasing and cooking

To Be Mixed Into A Topping
1/4 cup chopped onions
1/4 cup chopped tomatoes
1/4 cup chopped capsicum
1 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
salt to taste

For Serving
sambhar
coconut chutney

Method

For oats uttapam

To make {span class="bold1"}oats uttapam{/span}, combine the oats flour, whole wheat flour, besan, semolina and ½ cup of water in a deep bowl, mix well using a whisk.
Cover it with a lid and keep aside for 15 minutes.
Add the lemon juice, baking soda, 5 tbsp of water and salt and mix well.
Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") thick uttapa and cook on a medium flame for a minute.
Sprinkle 1 tbsp of the prepared topping evenly over it and press it lightly using a flat ladle.
Pour 1 tsp of oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides.
Repeat steps 4 to 7 to make 4 more uttapams.
Serve the {span class="bold1"}oats uttapam{/span} immediately with sambhar and coconut chutney.