Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, spinach oats uttapam with coconut chutney and beetroot dip. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is something that I’ve loved my whole life.
oats uttapam recipe made easy with step by step photos. healthy, easy and an instant recipe of uttapam You can even add grated carrots and beetroots. Serve oats uttapam hot or warm with coconut chutney or tomato. Ingredients like Urad dal powder, Oats powder, Spinach Puree, Green Chilli Paste and water.
To get started with this recipe, we must 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 cook it.
The ingredients needed to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip:
- Get 1 cup oats flour
- Make ready 1 cup spinach leaves
- Make ready 1/2 inch ginger
- Take 1 green chilli
- Prepare 1 carrot chopped finely/ grated
- Make ready 2 tomatoes chopped
- Take 1 capsicum chopped
- Prepare 5-6 baby corn chopped
- Take 1/2 cup paneer cubes
- Get 1 cup veggies of your choice
- Get 1 cup water
- Prepare to taste Salt and pepper
- Take 1 tbsp oregano
- Take 1 tbsp red chilli powder
- Prepare 4-5 tbsp oil
- Make ready 1/4 cup grated fresh coconut (optional)
Today I am sharing the recipe of delicious and nutricious breakfast recipe made from MTR dosa mix- Beetroot Spinach Uttapam If you like the video then hit. Home » Chutney - Raita » Beetroot Chutney. Beetroot chutney; this Andhra style pachadi is yet another way to include nutritious Beetroot in a daily life. Serving Ideas: Serve it as an accompaniment with south Indian meal or with steamed rice, masala dosa, rava idli, rava uttapam etc Beetroot Cutlet, Beetroot Tikki is spicy, vegan pan fried beetroot patties, good for snacks, starters, fingerfood.
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.
Beetroot cultet recipe, how to make cutlets. Beetroot cutlet or beetroot tikki, beetroot patties is easy, delicious, healthy and colorful snack for tea time or for kids lunch/snack box. Oats are a great source of phosphorus, selenium and manganese. Studies have revealed that starting the day with a nutritious, fiber rich meal such as oats can help with maintaining a healthy weight. How to make Oats Uttapam-Instant uttapams made with healthy oats.
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