Oats Uthappam

Yields: 8 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 5 Mins Total Time: 25 Mins

Oats has become a common food these days. It’s usual to have porridge either with milk and sugar or with buttermilk and salt. I have been taking trials with oats in adapting this fiber-rich grain with an Indian touch. A bit of desi spices along with the goodness of vegetables makes this Oats Uthappam – a delightful and hearty breakfast treat. The addition of Rava/ sooji to it along with lean buttermilk makes a wonderful batter. The toppings over this are endless. You can add any of your favorite vegetables in bite-size pieces.

This Oats Uthappam tastes great when hot and served with any chutney or sambar that of dipping consistency. Try incorporating this uthappam once a while to relieve your tastebuds from the routine porridges.


0/11 Ingredients
Adjust Servings
    Main Ingredients
  • Tempering Ingredients


0/6 Instructions
  • Dry roast oats for a couple of minutes. Finely powder them in a mixer. Measure out one cup of oats to a wide bowl.
  • Measure one cup of Rava and add it to the bowl. Add salt to taste and mix thoroughly. Add buttermilk slowly to the mix. Stir thoroughly and set aside for about 15 mins.
  • After the resting time, the batter would have become thick. Mix water and add jeera seeds, grated ginger to it.
  • Heat a dosa pan and add a ladle of batter to it. Spread it in a circular motion. Let it be thicker.
  • Add chopped onion, green chili, and grated carrots to it. Drizzle a spoon of oil to it. Cover with a lid and cook for about 2 mins.
  • Transfer to a plate and serve with any chutneys. Not need to flip over. We had them with Spicy Tomato Chutney.


  • Leaving this batter for a longer time will make it very thick. So, add water little by little to reach a dosa batter consistency.
  • The toppings that I added were onions and carrots. You can be creative enough in adding anything like chopped capsicum, cabbage, grated paneer, or even cheese.
  • Serve this Oats uthappam hot. It becomes hard when cooled down.

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