It’s no secret – everyone knows the goodness of oats. But not many people know that it is versatile and can blend with almost any type of recipe.
If you are someone who looks at oats only as a porridge then it’s time you wake up and smell the roses. Out of many recipes in the a booklet about oats I recently received, these pancakes/uttappam caught my eye. A very simple recipe to make, but it tastes sumptuous.
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Carrot and Paneer Oats Uttappam
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These Carrot and Paneer Oats Uttappams are a savory twist on traditional pancakes, combining the wholesome goodness of oats with the rich flavors of paneer and fresh vegetables.
Ingredients
- 1 cup (240 ml) oats
- 1/2 cup (120 ml) wheat flour
- Water, as needed to blend
- 1/2 tsp salt
- 1/4 tsp asafoetida powder (optional)
- 1/2 cup (120 ml) grated paneer
- 1 tsp chopped green chillies
- 1/2 cup (120 ml) grated carrot
- 1 tbsp chopped cilantro
- Oil, for cooking
Instructions
- Grind the oats in a mixer to a coarse powder.
- In a large bowl, mix the ground oats, wheat flour, salt, and asafoetida powder.
- Add enough water to the mixture to achieve a thick pouring consistency. Beat well and set aside for 10 minutes.
- In a separate bowl, combine grated paneer, chopped green chillies, grated carrot, and chopped cilantro for the topping.
- Heat a non-stick pan over medium heat and lightly grease with oil.
- Pour a ladleful of batter onto the pan and spread it into a small circle.
- Sprinkle the paneer and carrot mixture evenly over the top of the batter.
- Drizzle a little oil around the edges and cook for 2-3 minutes until the bottom is golden brown.
- Flip the uttappam and cook for another 2 minutes until the other side is cooked and the toppings are slightly golden.
- Remove from the pan and serve hot.
Notes
- You can store leftover batter in the refrigerator for up to 2 days.
- Feel free to adjust the spice level by adding more or fewer green chillies.
- Serve with chutney or sambar for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: South Indian
Nutrition
- Serving Size: 1 uttappam
- Calories: 250
- Sugar: 2 grams
- Sodium: 400 mg
- Fat: 8 grams
- Carbohydrates: 35 grams
- Fiber: 5 grams
- Protein: 10 grams
- Cholesterol: 15 mg
If You Liked This Recipe, You’ll Love These
- Punjabi Paneer Masala – A Classic Vegetarian Indian Dish
- Crispy Paneer Pakoda Fritters
- Achari Paneer Masala
- Vegetarian Tacos with Black Beans and Paneer
Frequently Asked Questions
What is uttappam, and how is it different from a regular pancake?
Uttappam is a South Indian savory pancake. Unlike a Western pancake, it is made from a thick batter (here, ground oats with wheat flour) and is topped with vegetables — in this case, grated paneer, green chilli, grated carrot, and cilantro — pressed into the top surface before flipping, so the toppings cook into the pancake on both sides. The article describes it as sumptuous despite being a very simple recipe.
Why grind the oats first instead of using them whole?
The recipe calls for grinding 1 cup of oats to a coarse powder in a mixer before combining with ½ cup of wheat flour, water, salt, and asafoetida. Grinding the oats to a coarse powder creates a batter that holds together and spreads evenly on the pan, unlike whole rolled oats which would not form a cohesive pancake.
What should I serve with these uttappams?
The notes suggest serving with chutney or sambar for a complete meal — both are traditional South Indian accompaniments that complement the savory oat and paneer pancakes. Leftover batter can be refrigerated for up to 2 days, so you can make a second batch the next morning.
