Uttapam ready in a jiffy without having to soak, grind or ferment the batter! Yes, this is an instant variety that uses a perfect mix of oats flour and whole wheat flour fortified with a good dose of veggies too. It has a scrumptious mouth-feel and absolutely awesome flavour that is sure to kick-start your day in a cheerful way. You can have this quick and easy Instant Oats and Whole Wheat Uttapam for breakfast, as an evening snack or for dinner.
|For the batter:|
|Oats flour||1/2 Cup (8 tbs)|
|Whole wheat flour||1/4 Cup (4 tbs) (gehun ka atta)|
|Besan||2 Tablespoon (Bengal gram flour)|
|Semolina||2 Tablespoon (rava / sooji)|
|Lemon juice||1 Teaspoon|
|Baking soda||1 Pinch|
|Oil||6 1/4 Teaspoon (for greasing and cooking)|
|For the topping:|
|Chopped onions||1/4 Cup (4 tbs)|
|Chopped tomatoes||1/4 Cup (4 tbs)|
|Chopped capsicum||1/4 Cup (4 tbs)|
|Finely chopped green chilies||1 Teaspoon|
|Finely chopped coriander||2 Tablespoon (dhania)|
|Serving sauce||1 1/2 Cup (24 tbs) (Sambhar and Coconut chutney)|
1. Combine the oats flour, whole wheat flour, besan, semolina and ½ cup of water in a deep bowl, mix well using a whisk.
2. Cover it with a lid and keep aside for 15 minutes.
3. Add the lemon juice, baking soda, 5 tbsp of water and salt and mix well.
4. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
5. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") thick uttapa and cook on a medium flame for a minute.
6. Sprinkle 1 tbsp of the prepared topping evenly over it and press it lightly using a flat ladle.
7. Pour 1 tsp of oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides.
8. Repeat steps 4 to 7 to make 4 more uttapams.
9. Serve immediately with sambhar and coconut chutney.