Peppy Tomato Oats And Spinach Mini Uttapam Recipe

Cooking time
20 min



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  • 80 gms Peppy Tomato SMO
  • 40 gm coarsely powdered urad dal (split black lentils)
  • 2 tsp green chilli paste
  • Salt to taste
  • 80 ml spinach purée
  • 60 gms finely chopped onions
  • 75 gms boiled mixed sprouts
  • 3 1/4 tsp Saffola oil for greasing and cooking
  • 5 gms chaat masala for sprinkling


How to make Peppy Tomato Oats And Spinach Mini Uttapam

  • Cook the SMO oats as per packet instructions, and keep it aside to cppl.
  • Combine the cooked oats, urad dal, green chili paste, salt, spinach purée and 1½ cups of water in a bowl and mix well till no lumps remain. Cover and keep aside for 15 minutes.
  • Heat a mini uttapa pan and grease it lightly using ¼ tsp of oil.
  • Pour a spoonful of the batter in each uttapa mould to make a 75 mm. (3") diameter round.
  • Top all the uttapas of the 1st batch using 2 tbsp of onions and ¼ cup of mixed sprouts.
  • Cook them, using 1 tsp of oil, till they turn golden brown in colour from both the sides.
  • Remove from the tava (griddle) and sprinkle a little chaat masala over each mini uttapa.


To be noted

  • 1 cup of quick cooking rolled oats gives 1 cup of coarsely powdered oats.
  • 2½ cups of chopped spinach when blanched and blended gives ½ cup of spinach purée.

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