Oats & Rava Uttapam – Lunchbox ideas

Another easy lunchbox recipe good for breakfast, brunch or those lazy nights when you don’t feel like cooking up a storm! Last Tuesday was an extremely tiring and long day. And I was drawing a blank what to make for dinner that night or  pack in the 6 yo’s lunch-box the next day. I cannot remember how or what made me think of uttapams but it was a good thing that I did!
Since my Baba is diabetic, I switched out half of semolina with half oats which was leftover from my Oil-free/Butterless Oatmeal Muffins. If you want, you can use just oats flour or semolina.

My recipe is loosely based on Tarla Dalal’s.

Ingredients: Yield – about 7 or 8 medium sized ones

  • Oats flour -1/2 cup
  • Semolina – 1/2 cup
  • Yogurt – 1 cup
  • Grated ginger – 1 tbsp
  • Cumin seeds – 1/2 tsp
  • Water – about half cup, batter should of pouring consistency (add little more if required)
  • Salt to taste
  • Onions – 1/2 cup, finely chopped
  • Green bell pepper – 1/3 cup, finely chopped
  • Carrots – 1/2 Cup, shredded
  • Cilantro – 1 tbsp, packed, finely chopped
  • Green chilies – 1 (or more), minced
  • Enough oil to fry
Mix oat flour, semolina, yogurt, grated ginger and salt. Let it ferment for 1 hour. Mix in the veggies along with the cumin seeds. Add water by the spoonful till you get the right consistency. Give it a gentle whisk.
Heat a pan on medium-high heat and coat it with oil. Pour ladle-full of batter (I used a 1/4 cup measure) and using the back of a spoon spread it out. Reduce the flame and fry till the sides start setting. Using a spatula carefully flip it. If the batter is undercooked, the uttapam will break.
Fry the other side for couple more minutes and transfer to a plate. Repeat with the remaining batter.
Serve hot with your choice of condiment.

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