Vegetable Ragi & Oats Uttapam Recipe
The Vegetable Ragi & Oats Uttapam Recipe is a healthy twist to the traditional Uttapam. Try this delicious recipe for a wholesome breakfast and serve with any chutney of your choice.
The 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.
Serve the Vegetable Ragi & Oats Uttapam along with a Spicy Peanut Chutney for breakfast or a weeknight dinner.
If you like Uttapam recipes you will like some of our favorites like
10 M
30 M
40 M
3 Servings
Ingredients
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Ingredients for Dosa Batter
- 1/2 cup White Urad Dal (Whole)
- 80 grams Rolled Oats Or Instant Oats
- 1 cup Brown Rice
- 1/2 cup Ragi Seeds
- 1 teaspoon Methi Seeds (Fenugreek Seeds) Ingredients for Vegetable Ragi & Oats Uttapam Recipe
- 1 cup Oats dosa batter
- 1 Red Bell pepper (Capsicum) , finely chopped
- 2 Carrots (Gajjar) , grated
- 1 Tomato , finely chopped
- 1 Green Chilli , finely chopped
- Oil , as required
How to make Vegetable Ragi & Oats Uttapam Recipe
To begin making the Vegetable Ragi & Oats Uttapam Recipe we will first make the oats dosa batter.
Soak the urad dal with fenugreek seeds and oats in water separately.
Soak the 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 the topping ingredients like the carrots, capsicum, green chillies, tomatoes and keep aside.
Heat a dosa pan on medium high heat; season it with oil if you are using an iron skillet. Check if the skillet is hot, you will know when you sprinkle some water and it sizzles.
When hot, pour a ladle full of the Oats Dosa Batter onto the skillet and just give it a slight swirl to spread it just a bit. It should be a like a thick pancake.
Sprinkle a generous amount of the topping over the Uttapam. Drizzle 1/8 teaspoon of oil around the Uttapam and cover if you have a lid, else you can let it cook in the open.
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.
Serve the Vegetable Ragi & Oats Uttapam along with a Spicy Peanut Chutney for breakfast or a weeknight dinner.
