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Oats Uttapam With Roasted Coconut Chutney For A Healthy Brekkie

A healthy rendition of the classic uttapam with oats, and a delicious roasted coconut chutney!

Serves: 4

Prep Time: 4 hours

Cook Time: 20 minutes

The Elements:

Oats Uttapam

½ cup oats

½ cup semolina

½ cup yoghurt

½ teaspoon mustard seeds

½ teaspoon cumin seeds

1 ¼ cup water

½ onion, finely chopped

2-3 spring onions, finely chopped

1 tomato, chopped

Green chillies

Oil

Salt, to taste

Roasted Coconut Chutney

1 cup fresh coconut

1 teaspoon chana dal (split baby chickpeas) – wash and soak for 4 hours prior to preparation

1 tablespoon raw peanuts

2 green chillies

1 tablespoon oil

1 teaspoon ginger

½ teaspoon mustard seeds

½ teaspoon cumin seeds

Pinch of asafoetida (hing)

2-3 dried red chillies

6-7 curry leaves

Formula:

Oats Uttapam

Get started with blending the oats in a blender, grind until oats turn into a fine powder. Transfer to a bowl.

Add the semolina, yoghurt, mustard, and cumin seeds to the powdered oats. Mix everything up and add water while stirring it into a batter, keep adding water to get the right consistency. Your batter should be smooth with no lumps.

Add the chopped onions, tomatoes, spring onions and chillies. Throw in salt to taste and mix it all up.

Heat pan over medium heat with oil and add the batter to the pan in small portions to get a pancake-like shape, turn over so the other side can cook.

Roasted Coconut Chutney

Mix coconut, soaked chana dal, peanuts, green chillies, salt and sugar to taste with some water in a blender and grind until you get a smooth paste.

Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida (hing), dried red chillies and curry leaves.

Pour over coconut chutney and serve with Oats Uttapam!

Photos Courtesy Of: Madishetty Manasa