Oats Uttapam (easy & healthy)

Oats Uttapam recipe – is easy to make, healthy and also quite filling. Oats are great for health so do include them in your diet. We enjoyed oats with red chutney and tea.

Just to make it more nutritious have added some chopped carrot cubes. However it’s optional but it gives a nice crunch, taste, flavor and color to your uttapam. Oats have their own benefit it helps in absorbing excess cholesterol and is great for our body.

Being an Indian I just can’t have oats with milk. I am sure there are many like me who wouldn’t have oats with milk. One has to get used to the taste of oats or make something healthy which is Indian and suit your taste buds 😉 So I always experiment with oats and come with different recipes.

I have used rice, split black gram and oats for this recipe. This is not an instant recipe you got to ferment the batter so little hard work. But the result was soft, spongy, smooth textured uttapam. Followed my moms’ recipe but with some twist. I am intending to come up with more oats recipes which we could make in our daily life and eat regularly. In-fact you could even make this as quick meal or pack in lunch boxes 🙂

For any uttapam your batter has to be thick like an idli batter. You could spread the batter a little but not too much. I have just pour a scoop of batter and didn’t spread just like a set dosa. So do the way you wish to but do keep the utappam thick.

If at any given point of time you have left over batter. Don’t worry make appams, paniyarams, sweet pan cakes, idli etc or store them in the fridge for later use.

Let’s make oats uttapam recipe step by step:

1. Wash the rice, soak the rice, oats, urad dal in water for 4-5 hrs or until they swell. If the rice is looking dry add more water. The rice may swell depending on the humidity and climatic conditions so might take more time then expected.

2. Drain excess water from the soaked rice and oats. Combine them into a blender and grind until smooth, soft batter is formed. You could grind them into batches if it’s over-loading your grinder.

3. Combine the dosa batter into a large vessel. Allow the batter to ferment for 6-8 hrs, it may take longer for the batter to ferment if your country is cold. Remove a cup of fermented batter, add little salt to the batter. Keep the rest of batter into the fridge or freezer.

4. Place a dosa tava or pan over the heat. Grease the tava with oil and wipe with a slice of onion or a potato slice. Again add few drops of oil.

5. Once the pan is hot, but not very hot, add a scoopful of dosa batter towards the center.  Don’t spread the uttapam just spread some carrot cubes all over.

6. Sprinkle and spread some oil over them. Just cover the dosa with a lid so the upper side cooks and there is no need to flip the dosa. When you see the edges changing color and becoming crisp. Remove the uttapam gently. I don’t have a pic for this one.

7. It’s ready, remove the uttapam and repeat the same process with the rest of your batter. Serve oats uttapam with coconut chutney and sambar. Any excess batter just store in the fridge for later use.

If you are looking for more breakfast options then do check plain dosa, cheese dosa, pav bhaji, oats cutlet, paneer pav bhaji, kande pohe, sabudana vada, vada pav, moong dal chilla, egg bhurji and masala omelette.

Oats Uttapam recipe card below: