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
Units
Scale
- 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