Oats Uthappam is a soft, spongy South Indian-style pancake made with an oats-based batter and topped generously with chopped veggies and flavorful idli podi. This is an instant oats uthappam recipe that requires no soaking, no grinding, and no fermentation—making it perfect for busy mornings or lazy dinners. Just mix the ingredients, cook, and enjoy!
While oats are undeniably healthy and packed with nutrients, let’s be honest—not everyone loves their bland taste (I don’t either!). But this uthappam? It completely transforms oats into something spicy, crispy on the edges, and packed with flavor. Even the most skeptical oats-haters (like me!) are going to love this dish. It’s wholesome, vibrant, and tastes nothing like regular oats.
Let’s get to the making Instant Oats Uthappam!
Ingredients Role (Quick Notes)
| Ingredient | Role |
| Idli Podi | Enhances taste with a spicy, nutty kick. |
| Oats | The base; rich in fiber and gives structure to the uthappam. |
Rice Flour | Adds crispness to the outer layer. |
| Sooji / Semolina | Helps make the uthappam soft and spongy. |
| Curd | Adds slight tang and aids in fermentation-like texture. |
| Salt & Water | For seasoning and adjusting batter consistency. |
| Toppings (onion, tomato, chili, carrot, cilantro) | Add crunch, color, and flavor. |
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Oats Uthappam recipe, How to make Oats Uthappam, Oats recipes
4
servings10
minutes25
minutes10 -15
minutesInstant oats uthappam is a no-soak, no-ferment South Indian pancake made with oats, veggies, and podi. A healthy, flavorful recipe even oats-haters will love!
Ingredients for Oats Uthappam batter
1½ cup, Old fashioned Oats
2 tablespoon, Rice flour
1 tablespoon, Sooji / Semolina/ Rava
¼ cup, Curd/ Yogurt
Salt – to taste
1 cup Water (approx.)
- Ingredients for topping
½ cup, Onion (finely chopped)
½ cup, Tomato (finely chopped)
2 nos. Green chilies (finely chopped)
¼ cup, Idli podi
½ cup, Grated carrot
¼ cup, Cilantro/ Coriander leaves
6 tablespoons Oil (to cook)
Directions to make Oats Uthappam
- Dry Roast and Powder the Oats
In a dry pan, add 1½ cups of oats and roast on low flame for 2–3 minutes until they turn slightly crisp and aromatic. Let them cool, then grind into a coarse powder using a mixer jar.
This roasted oats powder forms the base of your instant uthappam batter and enhances the flavor - Prepare the Batter
In a mixing bowl, add:
Roasted and Powdered oats, 2 tbsp rice flour, 1 tbsp sooji/semolina, ¼ cup curd, Salt to taste. Mix well. Add water gradually and mix into a thick yet pourable batter. Let it rest for 5–10 minutes. - Check the Consistency
After resting, if the batter looks too thick, add a splash of water. It should be similar to idli batter—thick, but not runny. - Preheat and Pour
Heat a dosa tawa or flat pan. Grease lightly with oil. Pour a ladle of batter and gently spread into a thick circle like mini uthappam. - Add the Toppings
Quickly sprinkle chopped onion, tomato, green chilies, grated carrot, and chopped cilantro on top. Press gently. Sprinkle idli podi over the top for flavor. - Cook Until Golden
Drizzle a few drops of oil around the edges. Cover with a lid and cook on medium flame for 2–3 minutes. Flip carefully and cook the other side until golden. - Serve Hot
Serve hot with chutney, sambar, or enjoy as is—thanks to the flavorful toppings and podi!
Notes
- 1 cup = 250 ml
- Dry roast oats lightly—over-roasting alters the taste and can make the uthappam slightly bitter.
Always check batter consistency—it should be thick yet pourable, like idli batter. A proper batter yields soft and spongy uthappams.
Let the batter rest for 5–10 minutes to allow the sooji to absorb moisture and thicken.
Tawa temperature matters—a perfectly heated pan creates tiny holes on the surface and gives even coloring while cooking the inside thoroughly.
Press the toppings gently into the batter so they adhere well during flipping.
For extra flavor, sprinkle idli podi, grated cheese, or crushed curry leaves on top.
Add a few drops of oil around the edges for a crisp outer layer.
Print
Directions to make oats uthappam with step by step images
- Dry Roast and Blend
Dry roast oats for 2–3 mins, cool, and grind into a coarse powder.
- Make Batter and Pour
Mix oats powder, rice flour, sooji, curd, salt, and water into a thick batter. Rest for 5–10 mins. Pour on hot tawa and spread like mini uthappams.
- Top and Cook
Add chopped onion, tomato, chili, carrot, cilantro, and idli podi on top. Drizzle oil, cover, and cook both sides until golden. Serve hot!
Pro Tips for Perfect Oats Uthappam
- Dry roast the oats before grinding – it removes raw flavor and gives better texture.
- Don’t skip the resting time (5–10 mins); it helps the sooji absorb moisture and makes the uthappam fluffier.
- If the batter thickens too much, add a few spoons of water before pouring.
- Cook covered on medium flame to get a soft and spongy center with crispy edges.
- Press the toppings gently into the batter so they stick well while flipping.
- Add idli podi or cheese for extra flavor, especially for kids.
Serving Suggestions
- Serve hot with coconut chutney, mint chutney, or even tomato garlic chutney.
- It pairs beautifully with tiffin sambar or a side of thick curd.
- For a wholesome South Indian breakfast platter, serve with a small glass of filter coffee!
FAQ – Oats Uthappam Recipe with Long-Tail Keywords
Q: Can I make oats uthappam without curd?
Yes! It stays soft and flavorful even after cooling, making it a healthy Indian lunchbox recipe with oats.
Is this oats uthappam recipe suitable for weight loss?
Absolutely! It uses oats, a high-fiber whole grain, and is made with very little oil, making it a great Indian breakfast recipe for weight loss.
Rice flour helps bind and crisp up the uthappam, but you can skip it or replace it with wheat flour or besan for variation.
Rest the batter for 5–10 minutes, cook covered, and avoid spreading too thin. This ensures your oats uthappam stays soft and spongy.
Yes! It stays soft and flavorful even after cooling, making it a healthy Indian lunchbox recipe with oats.
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