Oats Uttapam
A healthy, easy-to-make Indian breakfast — savory pancakes using oats, semolina and veggies. High in fiber and protein, perfect for weight management or a nutritious start to the day.
Ingredients
Equipment
Method
- In a bowl, mix oats flour, whole wheat flour, besan, semolina and a pinch of salt.
- Add about 1/2 cup water and whisk to form a smooth pouring batter. Cover and rest for 15 minutes.
- Just before cooking, add lemon juice (and baking soda if using), adjust consistency with 1–2 tbsp water so batter is slightly thick but pourable.
- Heat a non-stick tawa on medium flame. Lightly grease with a drop of oil and sprinkle a little water; wipe with a cloth so it stays non-stick.
- Pour a ladleful of batter onto the tawa and spread slightly to form a thick pancake (about 5 inch diameter).
- Immediately sprinkle some chopped onion, tomato, capsicum, green chillies and coriander on top. Press gently with a spatula so veggies stick to the batter.
- Drizzle 1 tsp oil around the edges and over the uttapam. Cook on medium flame for about 2 minutes until underside is light golden brown.
- Flip carefully and cook the other side for 1–2 minutes till cooked through and slightly crisp. Repeat for remaining batter.
- Serve hot with coconut chutney or sambar for a wholesome breakfast or evening snack.
Notes
You can customize the topping by adding grated carrot, peas or finely chopped cabbage. To make batter gluten-free, skip whole wheat flour and use only oats, besan and semolina (if tolerated). Serve immediately for best texture.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.