Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, spinach oats uttapam with coconut chutney and beetroot dip. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
oats uttapam recipe made easy with step by step photos. healthy, easy and an instant recipe of uttapam You can even add grated carrots and beetroots. Serve oats uttapam hot or warm with coconut chutney or tomato. Oats uttapam or oats uthappam recipe with step by step photos.
Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have spinach oats uttapam with coconut chutney and beetroot dip using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip:
- Make ready 1 cup oats flour
- Take 1 cup spinach leaves
- Make ready 1/2 inch ginger
- Take 1 green chilli
- Get 1 carrot chopped finely/ grated
- Take 2 tomatoes chopped
- Get 1 capsicum chopped
- Make ready 5-6 baby corn chopped
- Prepare 1/2 cup paneer cubes
- Make ready 1 cup veggies of your choice
- Make ready 1 cup water
- Get to taste Salt and pepper
- Make ready 1 tbsp oregano
- Prepare 1 tbsp red chilli powder
- Make ready 4-5 tbsp oil
- Take 1/4 cup grated fresh coconut (optional)
Studies have revealed that starting the day with a nutritious, fiber rich meal such as oats can help with maintaining a healthy weight. Coconut chutney made with fresh coconut, lentils, subtly spiced with green chilies and tempered with fresh curry leaves giving a soothing earthy fla. Make tempering or tadka in hot oil. Add mustard seeds, red chilies, cumin seeds, urad dal, hing, curry leaves and top it on chutney and serve with.
Steps to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip:
- Make spinach puree by blanching spinach leaves, then blending with ginger and green chilli.
- Now take oats flour in a bowl, add spinach puree and 1/2 cup water. Mix well. Keep the mixture for about 10-12 minutes.
- Check the mixture, add 1/2 cup water or more if required to make pancakes like batter. Add salt, pepper, red chilli powder and Oregano. Mix.
- Now heat a non stick tawa, brush some oil and spread a laddle full of batter. Now spread veggies on top and sprinkle some salt and pepper.
- Cook from both sides on medium flame. Add some grated coconut from top once done.
- Serve hot with coconut chutney or beetroot raita or any chutney of your choice.
Take oats in a blender and make it into a fine powder. Add in curd and grind it to a smooth paste. Flip over and cook for a min on other side too. Remove and serve with any chutney. Hey i have been following your blog posts lately…i would like to try oats uttapam.which sooji should i use?
So that’s going to wrap it up for this exceptional food spinach oats uttapam with coconut chutney and beetroot dip recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
