Spinach Oats Uttapam with Coconut chutney and Beetroot Dip
Spinach Oats Uttapam with Coconut chutney and Beetroot Dip

Hello everyone, this time we provides you with spinach oats uttapam with coconut chutney and beetroot dip recipes of dishes that are easy to know. We will share with you the recipes that you’re on the lookout for. I’ve made it many instances and it is so delicious that you just guys will find it irresistible.

Mushroom uttapam is a fuss-free, wholesome combination of spinach, mushrooms and corn cooked over a batter of rice and urad dal over a pan until crispy. The batter is freshly ground with urad dal and rice soaked overnight, along with salt and pepper. It is poured over heated pan and topped with the veggies to cook till perfectly brown from both sides.

Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have spinach oats uttapam with coconut chutney and beetroot dip using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip:
  1. Make ready 1 cup oats flour
  2. Prepare 1 cup spinach leaves
  3. Make ready 1/2 inch ginger
  4. Get 1 green chilli
  5. Make ready 1 carrot chopped finely/ grated
  6. Take 2 tomatoes chopped
  7. Prepare 1 capsicum chopped
  8. Get 5-6 baby corn chopped
  9. Make ready 1/2 cup paneer cubes
  10. Prepare 1 cup veggies of your choice
  11. Take 1 cup water
  12. Take to taste Salt and pepper
  13. Prepare 1 tbsp oregano
  14. Get 1 tbsp red chilli powder
  15. Take 4-5 tbsp oil
  16. Prepare 1/4 cup grated fresh coconut (optional)

Then take the ground oats flour in a mixing bowl. Spinach Oats Cutlet is a healthy and delicious vegetarian snack. This gluten-free and vegan starter dish can be served at kids parties, get-together, in lunch boxes or as a mid-day snack with some salad and chutney, ketchup or dip of your choice. Made with healthy goodness of oats, sesame seeds and vegetables like spinach, potato and sweet corn.

Steps to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip:
  1. Make spinach puree by blanching spinach leaves, then blending with ginger and green chilli.
  2. Now take oats flour in a bowl, add spinach puree and 1/2 cup water. Mix well. Keep the mixture for about 10-12 minutes.
  3. Check the mixture, add 1/2 cup water or more if required to make pancakes like batter. Add salt, pepper, red chilli powder and Oregano. Mix.
  4. Now heat a non stick tawa, brush some oil and spread a laddle full of batter. Now spread veggies on top and sprinkle some salt and pepper.
  5. Cook from both sides on medium flame. Add some grated coconut from top once done.
  6. Serve hot with coconut chutney or beetroot raita or any chutney of your choice.

Oats Uttapam is very very healthy recipe. And it's very easy to make. You feel so full for very long time since its full of fibres. In this recipe I added onions, carrots and coriander leaves. But you can definitely add any veggie of your choice.

Above is how one can cook dinner spinach oats uttapam with coconut chutney and beetroot dip, very simple to make. Do the cooking stages accurately, chill out and use your heart then your cooking will probably be scrumptious. There are many recipes which you can try from this web site, please find what you want. Should you like this recipe please share it with your mates. Glad cooking.