Oats Uttapam Recipe
Oats Uttapam Recipe. As a mother whose youngsters are particular at eating quality food varieties, this uttapam recipe is really heavenly that your children would eat down in the blink of an eye. Oats Uttapam is a sound recipe arranged with oats, semolina, spinach, tomato, onion and a couple of flavors, which your relatives couldn’t want anything more than to have in their morning meal. You can set up this simple recipe for end of the week morning meals and even pack it for tiffin.
You will be astonished to realize that this dish can be made under minutes and wouldn’t demand a lot of investment to cook. Attempt it and appreciate with your friends and family!
Elements of Oats Uttapam
2 squeezes baking pop
2 cup oats
2 teaspoon refined oil
1 medium onion
2 squeezes asafoetida
salt as required
1/2 teaspoon ginger
For The Main Dish
2 medium tomato
1 cup spinach
1 cup semolina
2 cup yogurt (curd)
Oats Uttapam Recipe
The most effective method to make Oats Uttapam
To begin making these tasty uttapams, take a slashing load up and cleave washed spinach leaves, tomato, onions and ginger.
Presently place a container over low fire and add semolina and oats in it. Cook them until the semolina becomes marginally brown. Once cooked, move them into the processor and crush them into a fine powder.
Blend in finely hacked ginger, salt, baking pop and asafoetida. Shift this powder into a bowl and put away for 8-10 minutes.
Presently put in spinach leaves, onion pieces and tomato pieces in the bowl. Blend them well with the dry fixings.
Then, over medium fire, place a dish and intensity oil it. Pour 2 tbsp of the pre-arranged hitter and spread it in a round movement.
Pour 2-3 drops of oil on the external edges of the uttapam and on the top also. Solidly press the uttapam with a spoon to pleasantly cook it. Once the uttapam gets marginally brown from the base, flip it and dish the opposite side in basically the same manner.
When prepared, place the uttapam over a plate and comparatively make other uttapams and present with coconut chutney or hot sambhar.
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