Saturday, October 24, 2015

Oats Utthappam - Savoury Oat Pancakes

Oats Utthappam

Using oatmeal instead of flour for pancakes and making them savoury is a great alternative for those of us who, for medical reasons, are forced to watch our carbohydrate intake. Utthappam, a South Indian breakfast delicacy, are savoury pancakes made with fermented rice and urad dal or lentils. 

This took less than 15 minutes to set up. Oatmeal is ground to a fine flour and then combined with yogurt, salt and the other ingredients to a pancake consistency. I used omelette ingredients comprising onions, tomatoes, green chilies & cilantro, all of which were diced and mixed in with the oatmeal mixture and then cooked in a cast iron omelette pan with very little oil.

Plain Greek yogurt is a staple in our refrigerator, but regular plain yogurt would work just as well, if not better, because of its water content. We had these for lunch today and could have only two each because they were so filling.

Ingredients: (makes 8 small pancakes)
2 cups old fashioned or quick-cooking oatmeal, processed to a fine flour
2 Tbsp. besan/gram flour
1 (5.3 oz.) plain Greek or regular yogurt (use more water if using Greek yogurt)
salt to taste
1 yellow pepper, diced
1 large shallot, diced
1 green chili (or more to taste, diced
1 medium tomato, diced
1 handful cilantro, chopped
1 cup water as needed
1/4 cup vegetable oil


  1. Grind oatmeal to a fine flour using a food processor or blender.
  2. Combine all ingredients, except oil, in a mixing bowl adding as much water as needed to make a batter of pancake consistency.
  3. Heat a cast-iron omelette pan with a touch of oil over medium heat.
  4. Pour a generous ladle of batter into the pan, swirl around and cook until small bubbles appear on the surface and burst.
  5. Flip over and cook the other side.
  6. Garnish with diced tomatoes and cilantro and serve right away with tamarind or mint chutney.

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