Oats Besan Vegetable Uttapam Recipe – Quick & Easy Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Oats Besan Vegetable Uttapam Recipe – Quick & Easy Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and making sure everyone else is too, a quick, healthy, and delicious breakfast is a must. That’s where this Oats Besan Vegetable Uttapam comes in. It’s become a total staple in my house – a fantastic way to sneak in some veggies and start the day with a boost of energy. I first made this when I was looking for ways to use up leftover chopped vegetables, and it’s been a hit ever since!

Why You’ll Love This Recipe

This isn’t your average uttapam recipe. Combining the goodness of oats and besan (gram flour) with a colourful mix of vegetables, it’s a powerhouse of nutrition. It’s quick to whip up, incredibly versatile, and honestly, just so satisfying. Plus, the little bit of fizz from the Eno fruit salt makes them wonderfully fluffy!

Ingredients

Here’s what you’ll need to make these delightful uttapams:

• 1 cup oats
• 1 cup rava / semolina (coarse)
• 1 cup besan
• 1 tsp cumin
• 1 tsp turmeric
• ½ cup tomato (chopped)
• ½ cup carrot (chopped)
• ½ cup onion (finely chopped)
• ½ cup capsicum (chopped)
• 1 cup curd
• 1 tsp salt
• 1 tsp chilli flakes
• 1 cup water
• 1 tsp eno fruit salt
• Oil for roasting

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Oats: Benefits and Choosing the Right Type

Oats are fantastic for adding fibre and a lovely texture. I prefer using rolled oats, but quick-cooking oats work in a pinch – just remember to grind them well. We’re aiming for a fine powder, so a good blender or mixer is your friend here! (About 150g of rolled oats equals 1 cup).

Besan (Gram Flour): A Protein-Rich Addition

Besan adds a lovely nutty flavour and a good dose of protein. It’s a staple in Indian cooking for a reason! Make sure yours is fresh for the best flavour. (Around 90-100g of besan equals 1 cup).

Rava/Semolina: Texture and Regional Variations

Rava (sooji) gives the uttapam a slightly grainy texture and helps bind everything together. Coarse rava is best for this recipe. In some South Indian homes, they add a little rice flour too – feel free to experiment! (Approximately 140-150g of coarse rava equals 1 cup).

Unique Spice Blend: Cumin & Turmeric Power

Cumin and turmeric aren’t just about flavour; they’re packed with health benefits too! Turmeric adds a beautiful colour and anti-inflammatory properties.

Vegetable Choices: Customizing Your Uttapam

This is where you can really get creative! I love using tomatoes, carrots, onions, and capsicum, but feel free to add peas, spinach, corn, or whatever veggies you have on hand. My kids love it when I sneak in some grated zucchini!

Eno Fruit Salt: The Secret to Fluffiness

Eno fruit salt is the key to light and fluffy uttapams. It reacts with the curd to create bubbles, giving them that wonderful texture. Don’t skip this!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind 1 cup of oats into a fine powder using a mixer jar. This is important for a smooth batter.
2. Transfer the oats powder to a bowl. Add the besan, cumin, turmeric, chopped vegetables, curd, and salt. Mix everything really well – get in there with your hands if you need to!
3. Add the chilli flakes and water. Mix into a smooth batter. It should be pourable but not too runny. Let the batter rest for about 5 minutes. This allows the flavours to meld and the besan to absorb the water.
4. Just before you’re ready to cook, add the eno fruit salt and mix gently until the batter becomes frothy. Don’t overmix!
5. Heat a little oil in a pan (I prefer non-stick). Pour a ladleful of batter onto the hot pan and spread it evenly to form a circle. Sprinkle with a little extra chilli flakes if you like.
6. Cover the pan and cook for about 2 minutes. Then, flip the uttapam and cook the other side until it’s golden brown and crispy.
7. Slit the center of the uttapam with a knife. Add a little oil or butter to the slit, and garnish with fresh coriander leaves. Serve hot!

Expert Tips

Want to take your uttapam game to the next level? Here are a few things I’ve learned along the way:

Achieving the Perfect Uttapam Texture

The key is to not overmix the batter, especially after adding the Eno. Gentle is the way to go!

Preventing Sticking: Oil Temperature & Pan Preparation

Make sure your pan is hot enough before you pour the batter. A well-seasoned or non-stick pan is your best friend here.

Adjusting Batter Consistency

If the batter is too thick, add a little more water, a tablespoon at a time. If it’s too thin, add a little more besan.

Working with Eno Fruit Salt: Timing is Key

Add the Eno right before you start cooking. It loses its fizz quickly, so you want to maximize its effect.

Variations

This recipe is super adaptable! Here are a few of my favourite twists:

Vegan Uttapam: Dairy-Free Alternatives

Simply swap the curd for plant-based yogurt. Coconut yogurt works beautifully!

Gluten-Free Uttapam: Ensuring a Safe Recipe

This recipe is naturally gluten-free, as long as your Eno fruit salt is certified gluten-free.

Spice Level: Mild, Medium, or Spicy

Adjust the amount of chilli flakes to your liking. You can also add a pinch of cayenne pepper for extra heat.

Festival Adaptations: Navratri & Janmashtami Specials

During fasting periods, you can skip the onions and garlic and use rock salt (sendha namak) instead of regular salt.

Ragi (Finger Millet) Uttapam: A Healthier Twist

Replace ¼ cup of the oats with ragi flour for an extra nutritional boost. My mom swears by this!

Serving Suggestions

Uttapams are delicious on their own, but they’re even better with a side of:

• Coconut chutney
• Sambar
• Mint-coriander chutney
• A dollop of butter

Storage Instructions

Leftover uttapams can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or toaster oven for best results.

FAQs

Got questions? I’ve got answers!

What is the best way to grind oats for Uttapam?

A high-powered blender or mixer works best. You want a fine powder, so blend until smooth.

Can I make the Uttapam batter ahead of time?

You can prepare the batter up to the point of adding the Eno fruit salt. Store it in the refrigerator and add the Eno just before cooking.

What vegetables work best in Uttapam?

Anything goes! Onions, tomatoes, carrots, capsicum, peas, spinach – use whatever you have on hand.

Can I use baking soda instead of Eno fruit salt?

While you can use baking soda, it won’t give you the same fluffy texture as Eno.

How do I prevent the Uttapam from burning?

Keep the heat on medium and check the uttapam frequently. A little oil goes a long way in preventing sticking and burning.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!