Uttapam is a popular south Indian breakfast dish. Traditionally uttapam is made from rice and urad daal. This recipe is a derived version of the uttapam recipe however uses quinoa and oats. Instant quinoa & oats uttapam with pineapple salsa is a quite easy and healthy breakfast dish and tastes awesome. Pineapple salsa gives a unique taste to quinoa & oats uttapam.
Ingredients
For Quinoa & Oats Uttapam Batter
- 1/2 cup Oats grinded
- 1/2 cup Rava or Sooji
- 1/3 cup White quinoa grinded
- 1/4 cup Rice Flour
- 1 Zucchini
- 2 cup Butter milk
- 2 Green chilies fine chopped
- 1/3 cup Coriander leaves chopped
- 1 tbsp Ginger paste
- 1 tsp Baking soda
- 1 tsp lemon juice
- Salt to taste
- Oil for cooking
For Pineapple Salsa
- 2 cup Pineapple chopped
- 1/2 cup Red onion chopped
- 1/2 cup Red bell pepper chopped
- 1/2 tsp Black pepper powder
- 2 tbsp Olive oil
- 1/2 lemon juice
- 1/2 cup Fresh coriander leaves
- Salt to taste
- 1/2 cup Green bell Pepper
Instructions
- Grind Oats and Quinoa separately and make a fine powder. Grate zucchini, chop the coriander leaves and green chilies. Keep it aside.
- In a mixing bowl, combine all flours listed, grated zucchini, green chili, salt, ginger paste, coriander leaves and butter milk (little by little) and make a semi thick batter similar to normal Uttapam batter. Keep the batter aside for 25-30 minutes.
- Meanwhile chop pineapple, onion, coriander leaves, red bell pepper, and green bell pepper. Place it in a mixing bowl. Add olive oil, salt, black pepper and lemon juice into it and mix together.
- Pineapple salsa is ready. Keep it aside.
- After 30 minutes, add baking soda and lemon juice into batter and mix it nicely.
- Heat a non-stick pan at medium to high heat. Once it is hot, reduce the heat at low to medium heat. Sprinkle some oil in a pan, pour 1/3 cup uttapam batter, spread it slowly in a circular form. Do not make it very thin. Sprinkle some pineapple salsa on top. Let it cook until bottom part gets golden color and top of the batter looks dry.
- Flip the uttapam very carefully and sprinkle some oil on it. Let it cook for 1.5 mins. Flip it again, it should have a golden color, if not, flip it again and let it cook until it has a golden color.
- Quinoa & Oats uttapam with pineapple salsa is ready to be served for breakfast. Enjoy it hot with tomato chutney or your favorite chutney.
- You can top it with pineapple salsa while serving.
- Pack it for kids lunch box.
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I AM PLANNING TO MAKE THE BATTER AND USE IT THREE TIMES IN A WEEKTIME….WILL IT STAY GOOD? AND THE PINEAPPLE SALSA WOULD IT STAY GOOD IN THE FRIDGE FOR A WEEK?
If you want to keep the batter for a week, please make it without baking soda. Every time you want to use it, take a portion and add appropriate quantity of baking soda, wait for about 10 minutes before cooking. Pineapple salsa won’t stay for a week in frigde, at the most for one day it can stay.Thanks.
Healthy and Yummy!!
Thank you!