Oats Uttapam/Oats Chilla/Savory Oats Pancake
Oats in breakfast is known as the one of the healthier and best bet in for weight loss. This recipe is a very delicious, healthy and filling to keep you full for long. This recipe has all in one-Oats are fibrous and filling, Curd adds the advantage of digestive bacteria and calcium and fresh vegetable full of protein and a carbohydrate serves you a rich meal. And you can make it oil free without compromising on taste.
This is a must try recipe. What can be better than healthy snacking and that too super yum and satisfying. I make this for lunch box too and my family loves it. Do make this recipe, serve hot with Green chutney or Coconut chutney, enjoy and share your views in comment section below.
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Step by Step Instruction with Photos
- If using rolled oats, grind it to a coarse powder.
- Chop all the vegetable and keep them ready.
- In a big bowl combine oats, semolina and yogurt together, add water and mix well to make a smooth batter. Let it set for 10-15 minutes.
- Pour in all the remaining ingredients: chopped vegetable, salt and pepper powder and mix well.
- Heat 1 Tbsp. oil in a small pan and add mustard seeds. When mustard seeds sizzles, add the chopped curry leaves and add to the mixture.
- Heat a nonstick griddle or pan and grease it lightly with oil. Skip oil if making it oil free.
- Pour a portion of the mixture and spread it evenly using a ladle to form a circular shape Uttapam/pancake.
- Cover and cook on a medium flame till the Uttapam turns golden brown on one side.
- Turn the Uttapam upside down and cook on a medium flame until done from the other side. Remember, this uttapam will be a little soft, thus, you will need to turn it around carefully.
- Remove from the non-stick pan and serve hot with Mint-coriander chutney.
Recipe Card
Oats in breakfast is known as the one of the healthier and best bet in for weight loss. This recipe is a very delicious, healthy and filling to keep you full for long.
- 2 cup Oats (I prefer rolled oats)
- 1 cup Rawa/semolina
- 1 cup Thick yogurt/Curd
- 1 medium Tomato, chopped
- 1 medium Onion, chopped
- 1 medium Green bell pepper
- 1 medium Carrot, grated
- ½ cup Cabbage (chopped)
- 2-3 Green chilies
- Few sprigs Fresh coriander leaves (chopped)
- ¼ Tsp. Black pepper powder
- Salt to taste
- 1 Tbsp. Oil
- 1 Tsp. Mustard seed
- 6-7 Curry leaves
- Oil to make Uttapams (optional)
If using rolled oats, grind it to a coarse powder. Chop all the vegetable and keep them ready.
In a big bowl combine oats, semolina and yogurt together, add water and mix well to make a smooth batter. Let it set for 10-15 minutes.
Pour in all the remaining ingredients: chopped vegetable, salt and pepper powder and mix well.
Heat 1 Tbsp. oil in a small pan and add mustard seeds. When mustard seeds sizzles, add the chopped curry leaves and add to the mixture.
Heat a nonstick griddle or pan and grease it lightly with oil. Skip oil if making it oil free. Pour a portion of the mixture and spread it evenly using a ladle to form a circular shape Uttapam/pancake.
Cover and cook on a medium flame till the Uttapam turns golden brown on one side.
Turn the Uttapam upside down and cook on a medium flame until done from the other side. Remember, this uttapam will be a little soft, thus, you will need to turn it around carefully.
Remove from the non-stick pan and serve hot with Mint-coriander chutney.
- These Uttapam are really soft, so turn them carefully. Don’t try to turn until they cooked and are crispy from one side. Once uttapam is cooked and crispy from bottom side it will leave pan, even without using oil.
- For healthy eater, skip using oil and prepare them on non-stick pan.
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