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    Home » Breakfasts / Snacks

    Oats Uttapam

    Published: Oct 6, 2016 · Last Modified: Aug 22, 2022 by Kanan Patel / 2 Comments

    Jump to Recipe Pin Recipe

    Oats uttapam recipe - EASY and QUICK recipe made from powdered oats, sooji and yogurt. Addition of vegetables are of your choice.

    Oats uttapam in a plate with a bowl of chutney in the back.

    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  // oats dhoka  //  oats muthia 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.

    Collage of 2 images showing oats flour, semolina, salt, pepper and ginger in a bowl and mixed.

    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.

    Collage of 2 images showing adding yogurt and mixed.

    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.

    Collage of 2 images showing adding water and making a battter.

    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.

    Collage of 2 images showing veggies in a bowl and mixed with a spoon.

    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.

    Collage of 2 images showing adding baking soda and making uttapam on tawa.

    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.

    Collage of 2 images showing topping with veggies and drizzling oil.

    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.

    Collage of 2 images showing flipped and cooked another side.

    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

    Oats uttapam in a plate.

    Did you try this oats uttapam recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Oats uttapam recipe (How to make oats uttapam), Instant uttapam recipe
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    Oats Uttapam

    4.50 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Oats uttapam - Healthy and instant version of traditional uttapam recipe
    Author: Kanan
    Course: Breakfast
    Cuisine: South Indian
    Calories: 204kcal
    Servings 8 medium sized uttapams (4 servings)
    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • ¾ cup Oats Grind till powdered, Any kind
    • ⅓ cup Sooji (rava or semolina)
    • Salt - to taste
    • ¼ teaspoon Black pepper powder
    • 2 teaspoons Ginger paste or freshly grated or crushed
    • ½ cup Plain yogurt Preferably sour
    • 1 cup Water or more if needed
    • ⅛ teaspoon Baking soda
    • Oil - for frying uttapams
    • ¾ to 1 cup Total Chopped vegetables * I have used onion, capsicum and tomato. You can use grated carrot too.
    • 2 small Green chilies chopped finely
    • 2 tablespoons Cilantro or Coriander leaves chopped finely

    Instructions 

    • 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. Mix well.
    • Add yogurt. Mix very well. NOTE: I highly recommend adding sour yogurt. If yours is not sour, you can add few drops of lemon juice.
    • Now add water. Stir to combine and make sure there are no lumps.
    • Cover the bowl and let it rest for 20-30 minutes.
    • Take all chopped veggies, green chilies and coriander leaves in a bowl.
    • Mix well to combine. Keep it aside.
    • 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.
    • 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.
    • 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.
    • Now sprinkle the veggies on top.
    • 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.
    • Once cooked flip it and let it cook other side.
    • Once done, flip again, cook for couple of minutes and let the first side crisp up slightly.
    • Remove it from the pan and repeat the same for rest of the uttapams.

    Notes

    • I highly recommend adding sour yogurt. If yours is not sour, you can add few drops of lemon juice.
    • Always cook uttapam on LOW-MEDIUM heat otherwise it may stay raw from inside.

    Nutrition

    Serving: 2uttapam | Calories: 204kcal | Carbohydrates: 25.6g | Protein: 6g | Fat: 8.5g | Saturated Fat: 1.4g | Cholesterol: 2mg | Sodium: 212mg | Potassium: 245mg | Fiber: 2.8g | Sugar: 3.6g | Vitamin A: 350IU | Vitamin C: 22.3mg | Calcium: 70mg | Iron: 1.6mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Geeta

      April 07, 2020 at 10:18 pm

      So good and easy to make! Thank You!

      Reply
      • Kanan Patel

        April 08, 2020 at 2:16 pm

        you're welcome

        Reply

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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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