Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, spinach oats uttapam with coconut chutney and beetroot dip. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Spinach Oats Uttapam with Coconut chutney and Beetroot Dip is something which I have loved my whole life.

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

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

1. Take 1 cup oats flour
2. Make ready 1 cup spinach leaves
3. Make ready 1/2 inch ginger
4. Make ready 1 green chilli
5. Prepare 1 carrot chopped finely/ grated
6. Make ready 2 tomatoes chopped
7. Take 1 capsicum chopped
8. Get 5-6 baby corn chopped
9. Get 1/2 cup paneer cubes
10. Prepare 1 cup veggies of your choice
11. Take 1 cup water
12. Prepare to taste Salt and pepper
13. Get 1 tbsp oregano
14. Prepare 1 tbsp red chilli powder
15. Get 4-5 tbsp oil
16. Make ready 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’s going to wrap this up for this special food spinach oats uttapam with coconut chutney and beetroot dip recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!