Easiest Way to Prepare Delicious Spinach Oats Uttapam with Coconut chutney and Beetroot Dip

Spinach Oats Uttapam with Coconut chutney and Beetroot Dip.

You can have Spinach Oats Uttapam with Coconut chutney and Beetroot Dip using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Spinach Oats Uttapam with Coconut chutney and Beetroot Dip

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

Spinach Oats Uttapam with Coconut chutney and Beetroot Dip step by step

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..