Oats uttapam, being a healthy take on one of the popular South Indian dishes, brings goodness to your diet. It makes for a decently delicious recipe as well as a healthy option for breakfast or to snack on. The foundation of oats uttapam is made from oats ground and mixed with fermented batter, primarily created from rice and urad dal that gives it a soft, fluffy texture along with a slight tang. This can also be prepared using a rather simple recipe of oats uttapam. Soak the oats in water and grind it to get the smoothest batter. Mix that with finely chopped vegetables like onions, tomatoes, bell peppers, and spices for an added flavour. Green chillies and cumin may also be added. Allow it to stand for some time so that flavours get mixed. The oats uttapam recipe is to pour the batter onto a hot, greased skillet and then shape it into thick pancakes. Cook until golden brown on one side, turn over and cook the other side perfectly crispy. This dish is delicious and versatile. You can serve it with coconut chutney or tomato chutney, and even the tangy sambar will complete the meal. Although it happens to be gluten-free, it's also full of fibre and protein, making it great for the health-conscious consumer. Whether you want to get to work quicker or to dash off to school, oats uttapam can be seen as an ideal breakfast option, a combination that works and will satisfy your palate while imparting the right amounts of nutrition. Enjoy this goodness as a healthy supplement to your diet!

• 1 cup oats
• 1 cup curd
• 1 green chillies
• Coriander leaves
• Tomato chutney
• 1/2 tsp red chilli powder
• 1 tomato
• 1/2 tsp salt
• 1 onion
• 1 cup sooji
• Coconut chutney
• Cooking oil

• Prepare the oats uttapam recipe by grinding 1 cup of oats into a fine powder using a mixer or grinder.
• The oats are perfect for adding a healthy dose of fibre and making the uttapam more wholesome.
• In case the oats are not ground fine, they will not blend as smooth with the batter.
• Once you grind, put it aside and start making the batter.
• In a large mixing bowl, take the ground oats, 1 cup sooji-semolina, 1 cup curd-yoghurt, and 1/2 cup of water.
• The sooji provides this uttapam with its signature texture-soft on the inside, yet crunchy little on the outside, while curd gives a tangy taste and helps to ferment the batter lightly.
• Combine all this, and you will notice the batter thickening.
• Make sure you mix everything very well to create a smooth, lump-free, thick batter.
• After mixing well, let the batter rest for almost 15-20 minutes.
• Within this time, oats and sooji absorb all the moisture from curd and water and help in the perfect formation of the uttapam texture.
• While the batter is resting, finely chop one onion, one tomato, one green chilli, and a few fresh coriander leaves.
• These veggies add bursts of colours, flavours, and crunch to this uttapam.
• Onions are sweet as they cook and add an excellent texture. Tomatoes add just the right hint of tang, green chillies add a touch of heat, while the coriander leaves give that fresh, green herby flavour to the dish.
• Set aside the chopped vegetables to be added to the batter after it rests.
• After 15-20 minutes, the batter would have thickened.
• Add chopped vegetables to the batter along with 1/2 teaspoon of salt and 1/2 teaspoon of red chilli powder.
• First, there's salt to give it a final uplift and red chilli powder to add a slight spiciness to balance the tartness from the curd and crunch from vegetables.
• Stir everything well so the vegetables are spread evenly through the batter.
• That way, you ensure every mouthful of uttapam has a nice mix of textures and flavours.
• Now it's uttapam time.
• Now heat a non-stick tawa or griddle with some oil on medium heat.
• After heating, place one ladle of the prepared batter on the hot tawa and spread it all around in a circular motion, like making a dosa, but not too thick.
• Add a few drops of oil around the edges to help it crisp up while cooking.
• Let it cook for 2-3 minutes, allowing the uttapam to get a nice golden-brown colour on the bottom.
• Turn the uttapam over with the help of a spatula when the edges start lifting, and the bottom is nicely golden and crunchy.
• Let it cook on the other side for another 2-3 minutes till golden brown and cooked.
• The vegetables on top will get lightly caramelised, adding flavour and texture to the dish.
• The uttapam will be ready once both sides are golden.
• Take off from the tawa and serve it hot. Coconut chutney or tomato chutney is the perfect pair with oats uttapam; it brings a delightful contrast to the very tangy and spicy flavour of uttapam itself.
• To sum it up, in the end, it is a healthy dish that is perfect for breakfast, brunch or even light dinner.
• Serve the healthy oats uttapam hot and enjoy this fantastic combination of flavours and textures with every bite!