Hey everyone, it is Drew, welcome to our recipe page. 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. For mine, 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 favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is something which I’ve loved my whole life. They are nice and they look wonderful.

Mushroom uttapam is a fuss-free, wholesome combination of spinach, mushrooms and corn cooked over a batter of rice and urad dal over a pan until crispy. The batter is freshly ground with urad dal and rice soaked overnight, along with salt and pepper. It is poured over heated pan and topped with the veggies to cook till perfectly brown from both sides.

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 that.

The ingredients needed to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip:

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

You feel so full for very long time since its full of fibres. In this recipe I added onions, carrots and coriander leaves. But you can definitely add any veggie of your choice. I sometimes add beetroot and cabbage as well.

Steps 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.

It's served with coconut chutney, green chutney. Cool and grind with coconut, salt to a smooth thick paste. Prepare tempering with the ingredients, top onto chutney and serve immediately. Firmly press the uttapam with a ladle to roast it nicely. Once the uttapam gets slightly brown from the bottom, flip it and roast the other side similarly.

So that’s going to wrap this up with this special food spinach oats uttapam with coconut chutney and beetroot dip recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!