Oats Uttapam Topped with Paneer: A Healthy South Indian Breakfast Delight
Oats Uttapam topped with paneer offers a unique twist to the traditional South Indian breakfast favorite, Uttapam. This dish is a wonderful fusion of oats, rice, and lentils, topped with crunchy vegetables and soft paneer, creating a wholesome and delicious meal to start your day. It’s light yet filling, making it perfect for a nutritious breakfast or brunch. The oats give this dish an added health boost, providing fiber and a rich texture. The paneer adds a lovely creaminess and protein, making this breakfast both hearty and satisfying.
Ingredients
Here’s a list of ingredients required to make this delightful Oats Uttapam topped with Paneer. The ingredients are simple, nutritious, and easy to find in any kitchen or grocery store.
Ingredient | Quantity |
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Rice flour | 1 cup |
Semolina (Sooji / Rava) | 1/4 cup |
Flattened rice (Poha) | 1/4 cup |
White Urad Dal (split) | 1/4 cup |
Black Urad Dal (whole) | 1/4 cup |
Arhar Dal (Toor Dal, split) | 1 tbsp |
Chana Dal (Bengal Gram) | 1 tbsp |
Fenugreek Seeds (Methi) | 1/2 tsp |
Instant Oats | 1/4 cup |
Curd (Dahi / Yogurt) | 1/2 cup |
Water | As required (to adjust batter consistency) |
Paneer (Homemade Cottage Cheese) | 1 cup, grated |
Carrot (Gajjar) | 1, grated |
Red Bell Pepper (Capsicum) | 1, chopped |
Green Chilli | 1, chopped |
Fresh Coriander (Dhania) Leaves | 2 sprigs, chopped |
Fresh Ginger | 1 inch, chopped |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Servings: 4
Cuisine: Tamil Nadu
Course: South Indian Breakfast
Diet: Vegetarian
Nutritional Information (Approximate per serving):
Nutrient | Amount per serving |
---|---|
Calories | 220 kcal |
Protein | 11 g |
Carbohydrates | 35 g |
Dietary Fiber | 5 g |
Fat | 7 g |
Sodium | 90 mg |
Cholesterol | 15 mg |
Instructions
Step 1: Roast the Dry Ingredients
Start by dry roasting the rice flour, semolina (sooji), and poha separately until they become golden brown. This step helps in enhancing the flavor and texture of the batter. Once roasted, set them aside to cool.
Next, roast the dals (lentils) and fenugreek seeds in the same pan. Roast until the dals turn light brown, which will take about 3-4 minutes. Once done, set them aside to cool.
Step 2: Grind the Lentils and Poha
After the roasted ingredients have cooled down, grind the lentils and poha together into a smooth powder using a grinder or food processor. This mixture forms the base of the batter and helps give the Uttapam its unique texture.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, combine the ground lentil and poha mixture with the roasted rice flour, semolina, and oats. Stir well to ensure even distribution.
Step 4: Prepare the Batter
Add the curd (yogurt) to the dry ingredients. Gradually add enough water to make a smooth batter with a consistency similar to pancake or dosa batter. Stir until the mixture is well combined, ensuring no lumps remain. Let the batter rest for about 15 minutes to allow the flavors to meld and to thicken slightly.
Step 5: Prepare the Toppings
While the batter rests, prepare the toppings. Grate the carrot and chop the red bell pepper, green chili, ginger, and fresh coriander leaves. Grate the paneer (cottage cheese) into small pieces.
Step 6: Cook the Uttapam
Heat a heavy skillet or non-stick pan over medium-high heat. If using an iron skillet, you can lightly grease it with a few drops of oil to prevent the batter from sticking.
Once the skillet is hot (test by sprinkling a few drops of water—if they sizzle, it’s ready), pour a ladleful of the dosa batter onto the pan. Spread it lightly to form a thick pancake shape, about 4-5 inches in diameter. The batter should spread just a little on its own, but you can swirl it gently to ensure even coverage.
Step 7: Add the Toppings
Immediately after pouring the batter, sprinkle a generous amount of grated carrot, chopped red bell pepper, paneer, green chilies, and ginger on top of the batter. Gently press the toppings down using a flat spatula to help them adhere to the batter.
Drizzle a little oil around the edges of the Uttapam to help it cook and crisp up. You can cover the skillet with a lid to help the top cook faster. If you don’t have a lid, leave it uncovered, but check periodically to ensure it’s not burning.
Step 8: Flip and Cook the Other Side
Once the top of the Uttapam looks lightly steamed and is no longer raw (about 3-4 minutes), carefully flip it over using a spatula. Cook the other side for another 30 to 40 seconds over medium-high heat, pressing down lightly to ensure the vegetables cook thoroughly.
Step 9: Serve
Once the Uttapam is golden brown on both sides and the vegetables are tender, remove it from the pan. Repeat the process with the remaining batter.
Serve the Oats Uttapam topped with paneer while it’s hot, accompanied by Roasted Garlic Tomato Chutney and a cup of South Indian Filter Coffee for the perfect breakfast experience.
Tips for the Best Oats Uttapam
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Customize the Toppings: Feel free to experiment with different vegetables like tomatoes, spinach, or mushrooms. You can even add some grated cheese for extra richness.
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Crispier Uttapam: For a crispier Uttapam, you can add a little rice flour to the batter, which will give it a more crunchy texture when cooked.
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Health Boost: If you’re looking to make this dish even healthier, you can replace the regular curd with low-fat yogurt or add a handful of spinach for extra nutrition.
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Make-Ahead Batter: The batter can be made a day in advance and stored in the fridge. Just give it a good stir before using it, as it may thicken a bit overnight.
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Serving Suggestions: Pair the Oats Uttapam with your favorite chutney, sambar, or even a simple coconut chutney to enhance the flavors.
Why You’ll Love This Recipe
This Oats Uttapam topped with Paneer is the perfect blend of traditional South Indian flavors with a modern, healthy twist. It’s a great way to start your day with a hearty meal that’s packed with protein, fiber, and essential nutrients. The crunchy vegetables and soft paneer complement the oats-based batter beautifully, making each bite a delightful experience.
Not only is this dish vegetarian and wholesome, but it’s also versatile enough to cater to various dietary preferences and can be easily adapted for vegan diets by using plant-based yogurt and skipping the paneer.
Try this recipe today and enjoy a nutritious, delicious breakfast that will leave you feeling full and satisfied!
Enjoy your South Indian breakfast journey with Oats Uttapam topped with Paneer! It’s sure to become a favorite in your kitchen.