Easiest Way to Make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip Delicious

Spinach Oats Uttapam with Coconut chutney and Beetroot Dip.

Spinach Oats Uttapam with Coconut chutney and Beetroot Dip Cooking Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is an enjoyable point, furthermore it becomes extra special worth if you prepare it on your own. By utilizing the complying with 16 components, you can begin cooking 6 actions. observe the adhering to section for you to begin cooking promptly.

Ingredients of Spinach Oats Uttapam with Coconut chutney and Beetroot Dip

  1. Need 1 cup oats flour.
  2. Require 1 cup for spinach leaves.
  3. Provide 1/2 inch of ginger.
  4. Need 1 – green chilli.
  5. You need 1 for carrot chopped finely/ grated.
  6. It’s 2 tomatoes chopped.
  7. Need 1 for capsicum chopped.
  8. Need 5-6 of baby corn chopped.
  9. You need 1/2 cup for paneer cubes.
  10. Require 1 cup for veggies of your choice.
  11. Need 1 cup of water.
  12. Give to taste – Salt and pepper.
  13. Provide 1 tbsp of oregano.
  14. Provide 1 tbsp red chilli powder.
  15. You need 4-5 tbsp of oil.
  16. Give 1/4 cup of grated fresh coconut (optional).

Spinach Oats Uttapam with Coconut chutney and Beetroot Dip how to cook

  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..

Leave a Comment

Your email address will not be published. Required fields are marked *