Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, spinach oats uttapam with coconut chutney and beetroot dip. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook spinach oats uttapam with coconut chutney and beetroot dip using 16 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip:
- Get 1 cup oats flour
- Get 1 cup spinach leaves
- Make ready 1/2 inch ginger
- Take 1 green chilli
- Get 1 carrot chopped finely/ grated
- Prepare 2 tomatoes chopped
- Prepare 1 capsicum chopped
- Prepare 5-6 baby corn chopped
- Get 1/2 cup paneer cubes
- Prepare 1 cup veggies of your choice
- Get 1 cup water
- Make ready to taste Salt and pepper
- Get 1 tbsp oregano
- Prepare 1 tbsp red chilli powder
- Make ready 4-5 tbsp oil
- Take 1/4 cup grated fresh coconut (optional)
Steps to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip:
- Make spinach puree by blanching spinach leaves, then blending with ginger and green chilli.
- Now take oats flour in a bowl, add spinach puree and 1/2 cup water. Mix well. Keep the mixture for about 10-12 minutes.
- Check the mixture, add 1/2 cup water or more if required to make pancakes like batter. Add salt, pepper, red chilli powder and Oregano. Mix.
- Now heat a non stick tawa, brush some oil and spread a laddle full of batter. Now spread veggies on top and sprinkle some salt and pepper.
- Cook from both sides on medium flame. Add some grated coconut from top once done.
- Serve hot with coconut chutney or beetroot raita or any chutney of your choice.
So that is going to wrap it up for this exceptional food spinach oats uttapam with coconut chutney and beetroot dip recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
