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Oats Uttapam

234.5 Cal, P – 10.02g, Fats – 19.75g, Carbs – 37.425g, Fibre – 4.8g

Serves 4 | Macros above are for 1 serving

Oats Uttapam


• 1 cup oats
• ½ cup semolina
• A pinch of asafoetida
• 1 cup skim milk yogurt/ homemade dahi
• 1 tsp cumin seeds
• ¼ tsp red chilli powder
• A pinch of soda bicarbonate
• Water as per requirement
• 1 onion, finely chopped
• 1 tomato (deseeded), chopped
• 1 medium red/ yellow/ green capsicum, finely chopped
• ½ tsp green chillies, chopped
• Salt to taste
• 2 tsp extra virgin olive oil
• ¾ tsp ginger, finely chopped
• ½ tbsp freshly chopped coriander leaves


1. Grind the oats and semolina together and also add asafoetida.
2. Now add yogurt, cumin seeds, red chilli powder, soda bicarbonate, ginger to make the mixture using water as required.
3. Keep the water as required.
4. Keep it aside for 10 minutes.
5. Add all the chopped vegetables, onion, capsicum, tomatoes, green chillies and salt to taste.
6. Mix the mixture well.
7. Now heat a non-stick pan and grease it with a little oil, spread a ladleful of batter.
8. Cover it for 1-2 minutes. When it is golden brown, flip it to the other side to cook.
9. Serve it hot with garnishing chopped coriander leaves and accompanied with coconut chutney/ green chutney.

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