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Author Notes: tapam is a favorite South Indian recipe, usually made of semolina and rice. This recipe is a healthy twist to the regular uttapam. Oats are healthy for heart and are a dieter's delight. This simple and easy recipe can be enjoyed both at breakfast and at lunch. It tastes best when served with coconut chutney. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/oats-and-onion-uttapam —Healthline
- 1 cup cooking oats
- 1/2 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander
- 1/2 cup low fat yogurt
- 1 medium onion, finely chopped
- 2 green chilies, finely chopped
- 4 teaspoons olive oil
- 1 tablespoon cilantro leaves, finely chopped
- 1/4 cup water
- To make batter: In a bowl, combine oats, curd and water to form a mixture and leave aside for 15-20 minutes. Mix to form a smooth batter. Add salt, red chili powder, coriander powder, onion, green chilies and coriander leaves and mix well.
- To make uttapam: Heat a heavy non-stick flat bottom tawa over medium high heat. Smear with 1/2 teaspoon of olive oil and put 1-1/2 tablespoon of prepared batter on the tawa. Spread gently and evenly to make a round of around 5-6 inch diameter. Cook from one side over medium heat for 4-5 minutes. Add 1/2 teaspoon of oil on the edges and using a spatula, gently turn the uttapam on the other side. Cook on the other side too for another 4-5 minutes.
- Make remaining uttapams in a similar manner. Serve hot with coconut chutney.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe