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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.