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Alright, don’t linger, let’s plan this spinach oats uttapam with coconut chutney and beetroot dip formula with 16 elements which are undoubtedly easy to have, and we have to process them at the very least through 6 actions. You should shell out a while on this, so the resulting food could be perfect.

Ingredients Spinach Oats Uttapam with Coconut chutney and Beetroot Dip:

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

Spinach Oats Uttapam with Coconut chutney and Beetroot Dip how to cook:

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.

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