| Recipe Name:
Mini vegetable oat uttapam |
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| Category:
High Protein High Fibre |
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| Prep Time |
Cook Time |
Serves |
| 10 mins |
15 mins |
3 |
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Ingredients: |
| Oats (ground to a powder) |
|
½ cup |
| Sour yougurt |
|
¾ cup |
| Salt |
|
1 tsp |
| Hing |
|
¼ tsp |
| Oil |
|
½ tsp |
| Topping |
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| Grated low fat paneer |
|
½ cup |
| Green chillies chopped |
|
1-2 |
| Onion, chopped |
|
1 |
| Tomato chopped |
|
1 |
| Peas, boiled |
|
¼ cup |
| Cabbage, grated |
|
¼ cup |
| Black pepper powder |
|
¼ tsp |
| Salt to taste |
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Method: |
- Mix all the ingredients of batter together.
- Add enough water (1/2 cup approx) to the batter to get a thick pouring consistency. Beat well.
- Keep the batter aside for 1/2 hour.
- Mix all the ingredients of topping together. Keep aside.
- Heat a non-stick pan. Put some oil on it and wipe it.
- Mix the batter well. Keeping the tava on a low flame, pour a little batter on it. Spread the batter a little, keeping it thick.
- Sprinkle a little topping on the batter. Press the topping a little with a spoon.
- Cook on low heat for some time. After the edges turn golden brown and the underside is cooked, turn the side carefully.
- Remove from tava after the other side is cooked and the onions turn golden brown
Serve hot.
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