Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, spinach oats uttapam with coconut chutney and beetroot dip. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is something which I have loved my entire life.
To begin with this particular 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 cook that.
The ingredients needed to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip:
- Make ready 1 cup oats flour
- Make ready 1 cup spinach leaves
- Take 1/2 inch ginger
- Take 1 green chilli
- Prepare 1 carrot chopped finely/ grated
- Take 2 tomatoes chopped
- Get 1 capsicum chopped
- Take 5-6 baby corn chopped
- Make ready 1/2 cup paneer cubes
- Get 1 cup veggies of your choice
- Get 1 cup water
- Get to taste Salt and pepper
- Take 1 tbsp oregano
- Prepare 1 tbsp red chilli powder
- Get 4-5 tbsp oil
- Get 1/4 cup grated fresh coconut (optional)
To start making these delicious uttapams, take a chopping board and chop washed spinach leaves, tomato, onions and ginger. Roast them until the semolina turns slightly brown. Calzone with Oat flour, spinach and herbs. Stuffed Calzone with Spinach,Goat cheese and herbs #mycookbook Suparna Sengupta.
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.
Grind the oats to a fine flour and take flour in a mixing bowl. Add this to the fried ingredients along. Add the tamarind, green chillis and continue to saute until the garlic changes to slightly golden brown in color. Add the coriander leaves, spinach, tomato, salt, sugar to the pan and mix well. Cool and grind with coconut, salt to a smooth thick paste.
So that’s going to wrap it up with this exceptional food spinach oats uttapam with coconut chutney and beetroot dip recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
