¾ to 1cupTotal Chopped vegetables* I have used onion, capsicum and tomato. You can use grated carrot too.
2 smallGreen chilieschopped finely
2tablespoonsCilantro or Coriander leaveschopped finely
Making uttapam batter:
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.
Making oats uttapam recipe:
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.