Instant Oats and Whole Wheat Uttapam by Tarla Dalal

Instant Oats and Whole Wheat Uttapam, instant breakfast recipe
Recipe Link : https://www.tarladalal.com/Instant-Oats-and-Whole-Wheat-Uttapam-42495r

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Instant Oats and Whole Wheat Uttapam

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.

Preparation Time: 15 minutes.
Cooking Time: 20 minutes.
Makes 5 uttapams.

½ cup oats flour
¼ cup whole wheat flour (gehun ka atta)
2 tbsp besan (Bengal gram flour)
2 tbsp semolina (rava / sooji)
1 tsp lemon juice
A pinch of baking soda
Salt to taste
6¼ tsp oil for greasing and cooking

To be mixed into a topping
¼ cup chopped onions
¼ cup chopped tomatoes
¼ cup chopped capsicum
1 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
Salt to taste

For serving
Sambhar
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.
Serve immediately with sambhar and coconut chutney.