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Oats Uthappam
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Source: http://www.padhuskitchen.com/2013/09/oats-uttapam-how-to-make-oats-uthappam.html
| Prep time -under 5 mins (minus soaking time) Cook time - under 5 mins for 1 dosa Yields - 4 dosas | |
| 1/2 cup | Oatmeal |
| 1/2 cup | Semolina, (Rava) |
| 1 cup | Curd |
| 1/2 tsp | Cumin seeds, jeera (optional) |
| Oil for making uthappams (sesame seed oil preferable) | |
| 1 medium size | Onion |
| Green chilli | |
| 2-3 tbsp | Carrot grated |
| 2 -3 tbsp | Cabbage grated |
Coriander leaves finely chopped ( I did not add as I did not have it at that time)
Preparation
Powder oats finely.
Finely chop onions and green chilli.
Method
In a bowl, mix together powdered oats, rava, curd, cumin seeds and salt needed. Keep it aside for half an hour.
After half an hour- add finely chopped onions, green chilli, grated carrot, cabbage, coriander leaves and mix well.
Add enough water to get an adai batter consistency.(approximately little less or little more than 1/2 cup of water) See the picture of the batter above to get an idea.
Heat a non stick tawa, when it is hot enough, pour a ladle of batter and spread a little. The uttapam should be thick like regular uttapams. Now reduce the flame to medium.
Drizzle a tsp of oil around the dosa and close it with a lid if needed but not necessary.
Once it start lifting around the corners, flip the uthappam to the other side and drizzle just 1/4 tsp of oil.
Once it is cooked, remove from the tawa and serve hot with chutney. Repeat the same process for the rest of the batter.
Note - Oats Uttapam is very flimsy, so handle it gently while flipping over to the other side.
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