Spinach Oats Uttapam with Coconut chutney and Beetroot Dip

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Spinach Oats Uttapam with Coconut chutney and Beetroot Dip. It is one of my favorites. For mine, I am going to make it a little bit unique. 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's simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They're nice and they look wonderful. Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is something that I have loved my whole life.

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 get started with this recipe, we must 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.

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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 Take 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)

Instructions 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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So that's going to wrap it up with this special food How to Prepare Super Quick Homemade Spinach Oats Uttapam with Coconut chutney and Beetroot Dip. Thanks so much for reading. I'm sure you will 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!

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