Ragi & oats uttapam
Uttapam is a thick pancake made with fermented batter usually made of lentil and rice. This vegetable ragi & oats uttapam recipe is a twist to the original recipe of a traditional uttapam. The addition of oats and lots of vegetables makes this uttapam wholesome making it a great tiffin dish. It is a diabetic friendly recipe as it uses wholesome oats and brown rice instead of white rice.
- Soak urad dal with fenugreek seeds and oats in water separatley.
- Soak brown rice and ragi in water separately. Soak them for 5 hours.
- After soaking grind them separately to make a thick batter in a mixer grinder. Place the batter in a large bowl and allow it to ferment for 8 hours.
- Combine carrots, capsicum, green chillies, onions, tomatoes and keep it aside.
- Heat a dosa pan on medium heat, sprinkle some water and sizzle it.
- Now pour a ladle full of the batter. It should be like a thick pancake.
- Sprinkle toppings over the Uttapam. Drizzle little of oil around the Uttapam and cover.
- Once you notice the top is lightly steamed and the batter is not raw, press the filling down with a flat spatula. Then flip the Uttapam to cook on the other side.
- Turn the heat to medium high, so the vegetables cook fast. After about 30 to 40 seconds flip again and the Uttapam will be ready to be served.
- Ragi seeds- 10 gms
- Oats- 10 gms
- Brown rice- 15
- Urad dal- 5 gms
- Methi seeds- ½ tsp
- Capsicum- 25 gms (finely chopped)
- Carrots- 25 gms (grated)
- Tomato- 25 gms (finely chopped)
- Onion- 25 gms (finely chopped
- Green chillies- 2 (finely chopped)
- Oil- 1 tsp
- Salt- as per taste
Energy: 214 kcals
Carbohydrates: 137 gms
Proteins: 7.89 gms
Fats: 7.1 gms
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