Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, spinach oats uttapam with coconut chutney and beetroot dip. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is something which I have loved my whole life.

oats uttapam recipe made easy with step by step photos. healthy, easy and an instant recipe of uttapam You can even add grated carrots and beetroots. Serve oats uttapam hot or warm with coconut chutney or tomato. Oats uttapam or oats uthappam recipe with step by step photos.

To begin with this recipe, we have to first prepare a few ingredients. You can have spinach oats uttapam with coconut chutney and beetroot dip using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip:

1. Prepare 1 cup oats flour
2. Take 1 cup spinach leaves
3. Prepare 1/2 inch ginger
4. Take 1 green chilli
5. Prepare 1 carrot chopped finely/ grated
6. Make ready 2 tomatoes chopped
7. Get 1 capsicum chopped
8. Get 5-6 baby corn chopped
9. Prepare 1/2 cup paneer cubes
10. Make ready 1 cup veggies of your choice
11. Prepare 1 cup water
12. Prepare to taste Salt and pepper
13. Get 1 tbsp oregano
14. Take 1 tbsp red chilli powder
15. Take 4-5 tbsp oil
16. Take 1/4 cup grated fresh coconut (optional)

Studies have revealed that starting the day with a nutritious, fiber rich meal such as oats can help with maintaining a healthy weight. Coconut chutney made with fresh coconut, lentils, subtly spiced with green chilies and tempered with fresh curry leaves giving a soothing earthy fla. Make tempering or tadka in hot oil. Add mustard seeds, red chilies, cumin seeds, urad dal, hing, curry leaves and top it on chutney and serve with.

Instructions to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip:

1. Make spinach puree by blanching spinach leaves, then blending with ginger and green chilli.
2. Now take oats flour in a bowl, add spinach puree and 1/2 cup water. Mix well. Keep the mixture for about 10-12 minutes.
3. Check the mixture, add 1/2 cup water or more if required to make pancakes like batter. Add salt, pepper, red chilli powder and Oregano. Mix.
4. Now heat a non stick tawa, brush some oil and spread a laddle full of batter. Now spread veggies on top and sprinkle some salt and pepper.
5. Cook from both sides on medium flame. Add some grated coconut from top once done.
6. Serve hot with coconut chutney or beetroot raita or any chutney of your choice.

Take oats in a blender and make it into a fine powder. Add in curd and grind it to a smooth paste. Flip over and cook for a min on other side too. Remove and serve with any chutney. Hey i have been following your blog posts lately…i would like to try oats uttapam.which sooji should i use?

So that is going to wrap it up with this exceptional food spinach oats uttapam with coconut chutney and beetroot dip recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!