Mini Oats Uttapam. Oats Uttapam is a perfect breakfast recipe as it is loaded with veggies and the goodness of Oats. You can serve it to your kids in breakfast or can give it in their tiffin. Apart from Oats, Sooji/rava and Besan has been added. Mini Oats Uttapam

You can have Mini Oats Uttapam using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Mini Oats Uttapam
  1. You need 1/2 cup of oats, dry roasted and powdered.
  2. It’s 1/4 cup of urad dal (split black gram) soaked overnight & ground.
  3. It’s of buttermilk as required.
  4. You need to taste of salt.
  5. You need 1 of onion, chopped.
  6. You need 1 of tomato, chopped.
  7. It’s 1 of green chili, chopped (opt).
  8. It’s 2 tbsp. of coriander leaves, chopped.
  9. You need of oil to shallow fry.
  10. Prepare of coconut chutney & sambar to serve.

Do try them and it can relished with coconut chutney and sambar. It is also ideal for brunch, mini tiffin, evening snack or a lunch box meal. Oats palak and sprouts mini uttapa, a great variation from the regular uttapa we make. Its healthy with sprouts, which gives a crunch to uttapa.

Mini Oats Uttapam instructions

  1. Mix the ground dal paste, powdered oats and salt. Add required quantity of buttermilk to form a smooth batter of dropping consistency..

  2. In a bowl, mix together onion, tomato, green chili (opt) and coriander leaves. Keep aside. Heat a non-stick tawa and add few drops of oil..

  3. Pour a small ladleful of the batter and drizzle some oil around the edges. Sprinkle some of the onion mix over it and cook till one side is done before flipping it over to cook the other side..

  4. Transfer to a serving plate. Make similar uttapams and serve them hot with coconut chutney and sambar as accompaniments for a healthy and a sumptuous breakfast..

And the spinach puree added makes it more appetizing. Take a spoon full of oats batter & spread it to make a mini uttapam. After it is slightly cooked take a spoon full of sprouts & veggies stuffing to put over the uttapam. Cover the pan with a lid & allow it to cook. After it turns golden brown on the base, flip it over for the stuffing to cook well too.