Amma has been asking me to try this recipe since forever now. I finally did and it definitely was worth a blog write up. I will also share a chutney’s recipe here because I promised a friend :)
I could never find a dosa making pan for the longest time. I wanted one which had no edges like the one in this pic. Now it’s here and it’s here to stay! This recipe is health itself - well im probably exaggerating but it really is the healthiest uttappam i’ve had.
· 1 Cup oats
· ½ Cup home made yogurt
· ½ Cup warm Water (Substitute with ½ cup Buttermilk if you like it to taste a little more sour)
· 3 small green chilies finely chopped
· 1 Tomato finely chopped (You can strain the juices and de-seed if you like, we didn’t)
· Spinach – ¼ cup finely chopped
· Carrots – ¼ cup finely shredded
· You can go on and add other vegetables…
Take a glass bowl, and mix in oats and the yogurt and water or buttermilk and let soak for about 15 to 30 minutes. We did this because this was the traditional oats and needed time to get soft. If you have the quick oats then 5-10 minutes would be sufficient. Now add the green chilies, spinach and add salt to taste.
Now heat the dosa pan and tap a drop of oil to it, spread the oats carefully to form any fun shape you like. The batter is going to be slightly gooey and not as easy to spread as dosa/uttapam batter usually is. Sprinkle the toppings evenly and let cook for about a minute or two. The batter changes color as it starts cooking. Carefully turn over and cook for another minute or two. Do not cook on high heat because that might just end up burning your toppings and not cook the batter through and through.
Serve with some coconut, onion or peanut chutney.
· 1 Cup peanuts (I use the Indian variety because I like their taste better)
· Red chilies – 5-10 based on your spice buds
· Tamarind paste – 2 tbps
· ¼ Cup onion chopped
· Coriander -
· Curry leaves – 10 leaves
· Salt to taste
Roast peanuts, red chilies, curry leaves and onion for about 5 minutes and let cool. Grind together all the ingredients and add a little water to aid the grinding to a consistency you prefer. Transfer to a serving bowl. Temper using the below ingredients if you like the chutney with tempering. You can skip this step entirely.
· 1 Tsp oil (Use Canola or coconut oil)
· ¼ tsp mustard
· ¼ tsp jeera
· ¼ tsp urad dal and chana dal
· Curry leaves – about 10 leaves
Heat oil and add the ingredients in the above mentioned order. Pour over the chutney and mix before serving. Serve with warm uttapams for a healthy and happy stomach!