Saturday, November 1, 2014

Oats Uthappam

Yields: 10 Uthappams


Traditional Oats - 3 cups
Semolina - 1 1/2 cups
Baking Powder - 1 tablespoon
Ginger, minced - 2 teaspoons
Asafoetida Powder - 1/4 teaspoon
Salt to taste
Yogurt/Curd - 3 cups
Water - 1 1/2 cups
Fruit Salt - 3/4 teaspoon (I used Eno)

For Topping:

Onion, chopped - 2 cups
Carrot, grated - 1 cup
Tomato Slices - 10
Coriander Leaves, chopped - 1 cup
Green Chillis, chopped - 1 tablespoon (optional/adjust according to taste)
Chaat Masala - 2 teaspoons
Red Chilli Powder - 1 teaspoon (optional)
Oil - for roasting each Uthappam


  1. Dry roast oats on medium flame for about 7-8 minutes until it gives out a strong nutty smell and turns slightly brown. Keep it aside to cool down to room temperature.
  2. If you want spicy Uthappams, mix red chilli powder and chaat masala together in a small bowl. Keep aside. If not, skip adding red chilli powder.
  3. Blend cooled oats into a coarse powder.
  4. In a mixing bowl, take powdered oats, semolina, baking powder, minced ginger, asafoetida powder, salt. Mix well.
  5. Pour yogurt/curd and water. Mix until well combined.
  6. Add fruit salt, mix well and set it aside for 30 minutes.
  7. After 30 minutes, mix the batter gently.
  8. Heat a griddle.
  9. Pour a big ladle full of batter on the griddle. Spread it into a thick and circular layer.
  10. Immediately, place a slice of tomato, sprinkle chopped onions, chopped green chilli (if using), grated carrot and chopped coriander leaves. Press the vegetables gently into the batter using a spatula. Sprinkle chaat masala and red chilli mixture.
  11. Pour oil over the surface of Uthappam.
  12. Cook covered on medium flame for about a minute until the rawness of the batter disappears on top.
  13. Using a spatula, flip the side of Uthappam so that the to top layer gets roasted little bit. 
  14. Serve hot with chutney and/or sambhar of your choice.


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