Instant Oats Uttappa(Savoury Oats Pancakes)

 Oats :-((( ! I used to use them halfheartedly for the very rare porridge and some other stuff I don't even recall now. Only after I started blogging, I saw so many oats recipes and a mind boggling variety of them at that!! Cookies, pancakes, chutney pudi...Boy! After reading Madhuri's Instant Oats Idli recipe, the humble oats made an entry into my grocery list gain! Earlier, my box of oats would last for months and then the half-used stuff would unceremoniously be tossed out into the trash can. This time however, I have used my box of oats and got the next one too after making this really easy and healthy Oats Uttappa. Madhuri of course has this one in her repertoire of breakfast dishes. Thanks for getting oats back on our plates!

This Oats Uttappa is  really very easy and quick, and really very delicious. You could eat it with chutney or even with just pickle and curd. My family loved this and I am thinking of mixing the dry ingredients and stocking the mix in my fridge to make this even more easy and quick. Now, why did MTR not think of this?:-))

I have tweaked Madhuri's recipe to suit the availability of ingredients I commonly stock. The gram flour adds a lovely crunch to the uttappa. I have also used ragi flour in place of wheat and it tasted good too. So I guess you can play around with the ingredients for variation in taste. I have also used finely chopped cabbage and grated carrots(in place of the onions), with hing added to the batter. Do try it out and share your versions with me! 


Ingredients:
Rolled Oats -  1/2 Cup( I have used Quaker)
Wheat Flour / Ragi / Jowar Flour- 1/2 Cup
Gram flour - 1/2 Cup
Sour curds - 4 tablespoons
Cooking soda - 1/2 teaspoon
11/2 cups water
Onions- 2-3 medium sized  finely chopped
Green chillies-  2-3, finely chopped or ground to a paste
Fresh Coriander - 2-3 tablespoons, finely chopped
Grated ginger - 1 tea spoon
Oil .
Salt to taste

PROCEDURE: Mix together all the dry ingredients. Add the curd, water and the rest of the ingredients to make a smooth batter. The batter will neither be too thick nor too thin. Allow it to rest for 10-15 minutes. This will help in softening the oats and spreading the pancakes thinner and crispier.You could also mix the batter and refrigerate overnight. 
Heat a non-stick pan. Grease with a little oil. Pour the batter using a ladle and spread it, but not too thin. Cook on medium heat till crisp and golden brown. Flip and cook the other side. Serve hot with chutney or pickle and curd.

P.S: I am next going to try cookies with oats and flax seeds. Watch this space!

This recipe is also my entry to Priya's Pancake Event .