Step-by-Step Guide to Prepare Super Quick Homemade Spinach Oats Uttapam with Coconut chutney and Beetroot Dip

Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Homemade Spinach Oats Uttapam with Coconut chutney and Beetroot Dip. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Spinach Oats Uttapam with Coconut chutney and Beetroot Dip, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spinach Oats Uttapam with Coconut chutney and Beetroot Dip delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spinach Oats Uttapam with Coconut chutney and Beetroot Dip estimated approx 20 minutes.

To begin with this recipe, we must prepare a few ingredients. 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.

#ebook #post37 #treats #onerecipeonetree A very nice option to feed spinach and veggies to the fussy eaters. Goes great with coconut chutney or beetroot raita. Mede both with this. Coconut chutney recipe is already posted.

Ingredients and spices that need to be Get to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip:

1. 1 cup oats flour
2. 1 cup spinach leaves
3. 1/2 inch ginger
4. 1 green chilli
5. 1 carrot chopped finely/ grated
6. 2 tomatoes chopped
7. 1 capsicum chopped
8. 5-6 baby corn chopped
9. 1/2 cup paneer cubes
10. 1 cup veggies of your choice
11. 1 cup water
12. to taste Salt and pepper
13. 1 tbsp oregano
14. 1 tbsp red chilli powder
15. 4-5 tbsp oil
16. 1/4 cup grated fresh coconut (optional)

Steps to make to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip

1. Make spinach puree by blanching spinach leaves, then blending with ginger and green chilli.
2. 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.
3. 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.
4. 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.
5. Cook from both sides on medium flame. Add some grated coconut from top once done.
6. Serve hot with coconut chutney or beetroot raita or any chutney of your choice.

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