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To begin making the Vegetable Ragi & Oats Uttapam Recipe we will first make the oats dosa batter.

Method to make Dosa Batter

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Soak the urad dal with fenugreek seeds and oats in water separately.

2

Soak the brown rice and ragi in water separately. Soak them for 5 hours.

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After soaking grind them separately to make a thick batter in a mixer grinder. Place the batter in a large bowl and allow it to ferment for 8 hours.

Method to Vegetable Ragi & Oats Uttapam Recipe

1

Combine the topping ingredients like the carrots, capsicum, green chillies, tomatoes and keep aside.

2

Heat a dosa pan  on medium high heat; season it with oil if you are using an iron skillet. Check if the skillet is hot, you will know when you sprinkle some water and it sizzles.

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When hot, pour a ladle full of the Oats Dosa Batter onto the skillet and just give it a slight swirl to spread it just a bit. It should be a like a thick pancake.

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Sprinkle a generous amount of the topping over the Uttapam. Drizzle 1/8 teaspoon of oil around the Uttapam and cover if you have a lid, else you can let it cook in the open.

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Once you notice the top is lightly steamed and the batter is not raw, press the filling down with a flat spatula. Then flip the Uttapam to cook on the other side.

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Turn the heat to medium high, so the vegetables cook fast. After about 30 to 40 seconds flip again and the Uttapam will be ready to be served.

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Serve the Vegetable Ragi & Oats Uttapam along with a Spicy Peanut Chutney for breakfast or a weeknight dinner.

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