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!
Jump to Recipe| 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. |
FAQ – Oats Uthappam Recipe with Long-Tail Keywords
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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