Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, spinach oats uttapam with coconut chutney and beetroot dip. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook spinach oats uttapam with coconut chutney and beetroot dip using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip:

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

Instructions to make Spinach Oats Uttapam with Coconut chutney and Beetroot Dip:

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.

So that is going to wrap this up with this special food spinach oats uttapam with coconut chutney and beetroot dip recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!