Saturday, October 11, 2014

A Healthy Start - Rava and Oats Uttappam For Breakfast

Preparing meals has become a joint venture in my house lately. Between prepping, cooking, cleaning after, and most importantly looking after the baby, we all need to rotate the roles every so often. I've been able to prepare some elaborate meals lately, such as our Dashera feast. But most of the times I let others help out as much as they can. Cooking with the family is the best way to spend some quality time with them. It's amazing what topics, stories, and helpful tips come out of 'cooperative cooking'. That is when we create memories to cherish for life.

Our Sunday brunch was no different. I made this healthy uttappa/uttappam made with rava and oats. Mom roasted rava and oats, I cut the veggies for the topping and chutney, dad helped grind the chutney, while husband kept the girl entertained. This easy uttappa doesn't require pre-planning, soaking, fermenting etc., much like this instant idli. We got almost two meals out of the batter for the four of us. I was going to make simple rava uttappa, but mom suggested adding oats. It has become a common ingredient in many of her diabetic friendly recipes. Not only that, oats made the uttappas light, and prevented them from sticking to the pan. The great thing about uttappas is that you can top them with a variety of veggies to suit your taste. I added grated carrot along with tomato-onion-cilantro topping. Beetroot, bell peppers, spinach, corn, cheese can be some other options. You are only limited by your imagination. To go with the uttappas, I made a tomato-onion chutney, which has become a favorite of mine lately, and has replaced the usual coconut-cilantro chutney.

Rava-Oats Uttappa/Uttappam

2 Cups rava/semolina
1 Cup old fashioned oats
1 1/2 Cup yogurt
Salt to taste
Water as needed

Mixture of finely chopped onion, tomato, green chili, chilantro, and grated carrot

  • Roast rava on medium heat until fragrant and just starts to change color. 
  • Roast oats until toasty and fragrant, and grind them to a coarse powder. 
  • Mix roasted rava, oats powder, yogurt, salt, and add enough water to make a pancake like consistency batter. Let the batter soak for about an hour, or hour and a half. 
  • To prepare uttappas, heat a pan on medium-high. Make sure the pan is hot before you make the first uttappa, else it'll stick to the pan, and the rest of them won't come out well either. 
  • Pour a ladleful of batter on the pan and gently spread it in a circular fashion. 
  • Add the topping. 
  • Once the uttappa starts to separate from the pan, and you can see that it's golden brown on one side, turn and cook on the other side. 

South Indian Style Tomato-Onion Chutney

2 Medium tomatoes - diced
1 Small or 1/2 Large onion - diced
2 Garlic cloves - chopped
7-8 Curry leaves
Handful of cilantro sprigs (optional)
2 Red chilies/1 Teaspoon red chili powder
1 Tablespoon chana daal
1 Tablespoon urad daal
1/2 Teaspoon mustard seeds
Pinch asafoetida
1/2 Teaspoon turmeric powder
Salt to taste
1 Tablespoon oil for tempering

  • Heat oil in a pan, and add mustard seeds. 
  • Once the mustard seeds splutter, add asafoetida, turmeric powder, curry leaves, garlic, chana daal, urad daal, red chilies, and chopped onion. Roast until the onion is translucent and the two daals turn a red hue. 
  • If you are using red chili powder, add it with the tomatoes. 
  • Add tomatoes, and salt to taste, and roast until tomatoes are cooked (~3-4 mins). 
  • Once the above is cool enough to put into a grinder along with cilantro, grind it chunky or smooth  - however you like your chutney. 

Enjoy hot uttappas with the chutney!

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