Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, spinach oats uttapam with coconut chutney and beetroot dip. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have spinach oats uttapam with coconut chutney and beetroot dip using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip:
- Prepare 1 cup oats flour
- Get 1 cup spinach leaves
- Get 1/2 inch ginger
- Make ready 1 green chilli
- Make ready 1 carrot chopped finely/ grated
- Get 2 tomatoes chopped
- Get 1 capsicum chopped
- Prepare 5-6 baby corn chopped
- Take 1/2 cup paneer cubes
- Make ready 1 cup veggies of your choice
- Make ready 1 cup water
- Take to taste Salt and pepper
- Get 1 tbsp oregano
- Make ready 1 tbsp red chilli powder
- Get 4-5 tbsp oil
- Make ready 1/4 cup grated fresh coconut (optional)
Instructions 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 am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
