Uttapam is a south Indian savory pancake made with rice and urad dal plus fresh vegetable topping. The process of making uttapam is similar to that of dosa. The batter of uttapam is usually made from grounded, fermented rice and urad dal. The inner layers of uttapam are soft and outer layers are crispy. Uttapam is commonly served for breakfast in South India accompanied with chutneys and pickles. It is quite time-consuming to prepare traditionally made rice-urad uttapam but semolina uttapam is ready within few minutes. This oats semolina uttapam is a healthy version of semolina uttapam; made with rolled oats, semolina, greek yogurt and fresh vegetables.
Oats improves the nutritional value of uttapam as oats are rich in dietary fiber and minerals ; oats helps in maintaining the healthy heart, stabilizes blood sugar and also lowers the risk of Type 2 diabetes.
Semolina is a coarsely ground grain made from whole wheat. It is a good source of carbohydrates, proteins, minerals, and B- complex vitamins. This grain is used for making pasta, couscous, bread and breakfast cereals. Semolina also makes uttapam light and crispy. The third most important ingredient used for this savory oats semolina uttapam is besan ( chickpea flour / garbanzo bean flour). Besan is gluten free and is naturally higher in protein, and a good source of vitamins and minerals. I have used 0% greek yogurt for this recipe but you can use any plain yogurt of your choice. For vegan oats semolina uttapam, you can use 1 tbsp of lemon juice instead of yogurt.
For topping, I have used grated rainbow carrots, onions, fresh mint leaves, baby arugula, cabbage but you can use any vegetable of your choice. Bell peppers, tomatoes, and spring onions really go well with this oats semolina uttapam. For spicy uttapam, you can use green chilies, banana peppers or jalapenos. You can also add your favorite herbs for topping. These oats semolina uttapam are best for breakfast but you can also serve them for brunch or you can make mini uttapam for a quick snack.
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