Oats Vegetable Utthapam

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There are days when I cannot think of what to make for lunch. The brain goes blank. This problem actually is because we have decided to ‘try’ giving up processed food. Processed food in our vocabulary also includes white polished rice, which is the basis of a south Indian diet. We also stopped getting the so called Durum Atta that is marketed in Indian stores as Annapurna or Sujatha and the rest. So anyways, the alternatives are not so bad. There is always brown basmati rice when we crave rice and whole wheat flour which is available at stores like Trader Joes or Whole foods. The alternative whole grains are Barley, cracked wheat, Quinoa( my favorite), Farro, oats, etc.

On days like these, when the mind is blank and you have a hungry Husband coming home for Lunch, the internet is the only place to search for help. Thanks so much to all those food bloggers who take time to take pictures, process them and write posts. I know the work involved. I am lazy, I can write a recipe, but its easier for me to just take a picture with my Iphone and get it over with.

So today’s recipe, which is a great success is for Oats Uthappam. Its a whole grain take on the traditional Utappam, with all whole grains and loads of vegetables.

Ingredients:

  1. 1 Cup Steel cut oats( Steel cut is slightly better in Glycemic index than Rolled oats), Powdered
  2. 1/2 cup Semolina
  3. 1/2 cup Brown rice powdered
  4. 1/4 cup sago, Powdered
  5. 1 cup sour yogurt or buttermilk
  6. Green Chilies- 2
  7. Curry leaves- 1 sprig, chopped
  8. Jeera- 1 Tsp
  9. Coriander- a small handful, chopped
  10. Tomatoes- 1 diced
  11. Onions -1 small diced
  12. Carrots-1 small grated
  13. Salt to taste
  14. Asafoetida- a pinch
  15. Oil for making the uthappam
  16. Eno fruit salt- 1 tsp ( optional)

Method:

Mix together all the oats, rice, semolina and sago powders. Add the jeera, green chilies, curry leaves, salt and asafetida. Mix well with the buttermilk or yogurt to make a thick batter. The batter should be slightly thicker than dosa batter. Add water to get the right consistency. Let the batter sit for about 15 minutes. If using Eno, add it to the batter and mix well, just before making the uthappam.

To make the Utappam- On a heated Tava, spread 1 ladleful of the batter and spread very gently, just once to make a thick dosa. Sprinkle some carrots, tomatoes, onions and coriander and put some oil around it. Cover with a lid for a few seconds. Flip the Uthappam to cook the vegetables, for a few seconds.

Remove and serve hot with a chutney of your choice.

The end product is just as spongy and delicious as a regular utthappam. Go ahead, give it a try if you are looking for a change from normal food.

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