Vegetable Uttapam Recipe- Oats, Semolina & Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Vegetable Uttapam Recipe – Oats, Semolina & Indian Pancake

Introduction

Uttapam. Just the word makes my mouth water, doesn’t it? It’s one of those Indian breakfast staples that just feels like home. I remember my grandmother making these every Sunday, and the whole house would fill with the most amazing aroma. This isn’t your traditional uttapam, though! We’re giving it a little boost with oats and semolina for extra texture and nutrition. It’s still wonderfully fluffy and flavorful, and honestly, it’s become a family favorite. You’ll love how easy it is to whip up, and how customizable it is with your favorite veggies.

Why You’ll Love This Recipe

This Vegetable Uttapam recipe is a winner for so many reasons! It’s a fantastic way to sneak in some extra goodness with the oats, and the semolina gives it a lovely, slightly crispy edge. It’s also a brilliant way to use up leftover veggies. Plus, it’s a relatively quick and easy meal – perfect for busy weeknights or a relaxed weekend brunch. Honestly, who doesn’t love a good pancake… especially one packed with flavor and veggies?

Ingredients

Here’s what you’ll need to make this delicious Vegetable Uttapam:

• 4 large whole wheat bread slices (powdered) – about 100g
• 1 cup oats (powdered) – about 80g
• 1/3 cup rice flour – about 60g
• 1/4 cup semolina (rava/sooji) – about 30g
• 1/4 tsp cooking soda or Eno Salt – about 2g
• 1/2 tsp cumin seeds – about 2g
• Salt to taste
• 1/2 cup yogurt (or 1 cup buttermilk) – about 120ml
• 1 medium carrot (grated) – about 80g
• 1 small capsicum (chopped) – about 60g
• 1 medium onion (chopped) – about 80g
• 1 1/2 tsp ginger (grated) – about 7g
• 2 green chilies (chopped)
• 3 tbsp coriander leaves (chopped) – about 15g

Ingredient Notes

Let’s talk ingredients! Using powdered bread gives the uttapam a lovely soft texture. Don’t have powdered bread? You can easily make your own by blitzing slices in a food processor. Oats add a wonderful nutty flavor and fiber. I prefer using rolled oats and powdering them myself, but you can use instant oats too. Semolina (rava/sooji) is key for that slightly crispy exterior.

Now, about the toppings! Uttapam toppings are super regional. In South India, you’ll find everything from tomatoes and curry leaves to mushrooms and corn. Feel free to get creative and use whatever veggies you have on hand. And don’t skimp on the coriander – it adds such a fresh, vibrant flavor!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the powdered bread, oats powder, rice flour, semolina, cumin seeds, and salt. Give it a good mix.
2. Next, add the yogurt (or buttermilk) and cooking soda. Now, slowly add water, a little at a time, mixing until you form a thick, smooth batter. It should be a little thicker than pancake batter.
3. Cover the bowl and let the batter rest for about 15 minutes. This allows the flavors to meld and the batter to thicken up nicely.
4. While the batter rests, prepare your vegetable topping. In a separate bowl, mix together the grated carrot, chopped capsicum, chopped onion, grated ginger, chopped green chilies, and chopped coriander leaves.
5. Heat a tawa (flat griddle) or a non-stick pan over medium heat. Grease it lightly with oil.
6. Pour a ladleful of batter onto the hot tawa, spreading it into a thick pancake shape – about 6-8 inches in diameter.
7. Sprinkle a generous amount of the vegetable mixture evenly over the top of the uttapam.
8. Cook for about 3-4 minutes, or until the bottom is golden brown and the edges start to crisp up.
9. Carefully flip the uttapam and cook the other side for another 1-2 minutes, until golden brown.
10. Serve hot with your favorite chutney or podi!

Expert Tips

• Don’t overmix the batter! A little lumpiness is okay. Overmixing can develop the gluten and make the uttapam tough.
• The tawa needs to be hot enough, but not scorching. Medium heat is ideal for even cooking.
• If the uttapam is browning too quickly, lower the heat.
• A little ghee (clarified butter) brushed around the edges while cooking adds a lovely flavor and helps with crisping.

Variations

• My Family’s Favorite: We love adding a sprinkle of grated paneer (Indian cheese) to the topping!
• Spicy Uttapam: Add a pinch of red chili powder to the batter for an extra kick.
• Onion Uttapam: Simply increase the amount of chopped onion and skip the other veggies.
• Tomato Uttapam: Add chopped tomatoes to the topping for a tangy twist.

Vegan Adaptation

Making this recipe vegan is super easy! Simply substitute the yogurt with plant-based yogurt (like soy or coconut yogurt) or use 1 cup of plant-based buttermilk.

Gluten-Free Adaptation

For a gluten-free version, use gluten-free bread or substitute the bread with an equal amount of rice flour or gluten-free oat flour. Ensure your semolina is also certified gluten-free.

Spice Level Adjustment

Adjust the amount of green chilies to your liking. If you prefer a milder uttapam, remove the seeds from the chilies or use just one.

Festival Adaptations

Uttapam is a wonderful dish to serve during festivals! During Onam, serve it with a special coconut chutney and sambar. For Ganesh Chaturthi, you can offer it as part of the prasad (offering).

Serving Suggestions

Uttapam is best enjoyed hot, straight off the tawa! Serve it with:

• Coconut chutney
• Tomato chutney
• Sambar
• Podi (South Indian spice powder)

Storage Instructions

Leftover uttapam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving. The batter, however, is best used immediately.

FAQs

What is the best way to get the Uttapam crispy?

Using semolina in the batter and cooking on a hot tawa with a little oil are key to achieving a crispy uttapam. Brushing ghee around the edges also helps!

Can I make the batter ahead of time? If so, how long can it be stored?

You can make the batter ahead of time, but it’s best to use it within 30 minutes. The cooking soda will start to lose its effectiveness, and the batter may become too thick.

What chutneys pair best with Vegetable Uttapam?

Coconut chutney and tomato chutney are classic pairings. Sambar is also a delicious accompaniment.

Can I use different vegetables in this recipe? What are some good alternatives?

Absolutely! Feel free to use any veggies you like. Some good alternatives include mushrooms, peas, corn, beans, and spinach.

Is Eno salt and baking soda interchangeable in this recipe? What’s the difference?

While both Eno salt and baking soda are leavening agents, they’re not exactly interchangeable. Eno salt contains baking soda plus an acid, which creates a faster and more consistent reaction. If using baking soda, you may need to add a teaspoon of lemon juice or vinegar to activate it.