Tomato Chutney Recipe – https://youtu.be/iymzbrrG0X8
In this episode of Mother’s Recipe, let’s learn how to make at Oats Uttapam at home.
How To Make Oats Uttapam at Home | Instant Vegetable Oats Uttapam | Breakfast For Busy Mornings | Breakfast For Working People | Healthy Meals for College Students on a Budget | Oats Chilla Recipe | Oats Uttapam with Vegetables | Instant Breakfast For Hostel Students | Quick Breakfast For School Morning | How To Make Uttapam Batter at Home | Instant Dosa Recipe | Rajshri Food
Oats Uttapam Ingredients
1 cup of Rolled Oats
1 cup of Rava or Suji.
½ a cup of Buttermilk,
1 tsp of Baking Soda,
1 tsp of Salt.
½ a cup of Water
1 tsp of Ginger (grated)
1 Green Chili (chopped)
1 tsp of Cumin Seeds.
Oil
Carrot (grated)
Onions (chopped)
Tomatoes (chopped)
Capsicum (chopped)
Coriander Leaves (chopped)
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About Uttapam
An uttapam (or uthapam, uttappam, etc.) is a type of dosa from South India. Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings. The name is derived from the Tamil words appam and utthia or uttria, meaning “poured appam”, because appam is cooked in a round-bottom pan, whereas utthia-appam is cooked on a flat skillet. Tamil ancient literature mentions it by name. The classic breakfast of Tamil residents consists of idli, dosas or uttappams mostly accompanied by sambar and chutney.
Uttapam batter is made of a 1:3 ratio of urad dal and rice. The rice can be a combination of parboiled rice and a regular variety such as basmati.[1] The lentils and rice are soaked overnight, ground and fermented until it rises. The batter is spread on a hot pan, generally circular, toppings spread on it and patted gently. Oil is dripped around it, flipped when it is golden-brown, oil dripped again, another flip to make sure the second surface is baked too. The uttapam is then ready to be served and eaten.
Uttapams are traditionally made with toppings such as tomatoes, onion, chillies, capsicum and coriander; other common choices are coconut, grated carrots and beets. They are often eaten with sambar or chutney.
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