Recipe of Appetizing Spinach Oats Uttapam with Coconut chutney and Beetroot Dip

Spinach Oats Uttapam with Coconut chutney and Beetroot Dip Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Spinach Oats Uttapam with Coconut chutney and Beetroot Dip” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Spinach Oats Uttapam with Coconut chutney and Beetroot Dip

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

Spinach Oats Uttapam with Coconut chutney and Beetroot Dip instructions

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..