Easy and quick recipe made from powdered oats and yogurt. Addition of vegetables are of your choice. Oats have high tendency to become slimy once they are cooked.
Whole wheat bread - 4 large slices (if small slices use 8), remove sides, powder [preferably 3 days old bread]
Oats - 1 cup, powdered
Rice flour - 1/3 cup
Semolina - 1/4 cup
Cooking soda - 1/4 tsp
Cumin seeds - 1/2 tsp
Salt to taste
Yogurt - 1/2 cup (curd) OR 1 cup thick buttermilk
Water as required
Carrot - 1, peeled and grated
Capsicum - 1, small, finely chopped
Onion - 1, finely chopped
Ginger - 1 1/2 tsps, grated or finely chopped
Green chilies - 2, finely chopped
Coriander leaves - 3 tbsps, finely chopped
1. Mix whole wheat bread powder, oats powder, rice flour, semolina, salt, cumin seeds and mix. Add the yogurt and cooking soda and mix. Add water as required to make a thick batter. Keep aside for 15 minutes.
2. In a separate bowl, mix chopped onions, green chilies, ginger, grated carrot, finely chopped capsicum and coriander leaves. Keep aside.
3. Heat an iron tawa (or non-stick), drop 2-3 drops of oil, allowing the oil to spread. Allow the tawa to heat up a bit, for a few seconds. Reduce flame.
4. Pour a ladle full of batter and very lightly spread it like a thick pancake. Drizzle few drops of oil along the edge of the uthappam. Increase flame to medium, cook for a few seconds.
5. Top the uthappam with 1 1/2 tbsps of the onion-vegetable mixture. On low to medium flame cook till the uthappam is lightly browned and almost cooked.
6. Flip over gently and allow to cook for a little less than half a minute. Flip over with vegetable side up and remove carefully onto a serving plate.
7. Sprinkle podi and serve. Or serve the oats uthappam with a chutney or pickle of your choice.