Tofu Oats Uttapam
Tofu Oats Uttapam is a healthy and delicious breakfast recipe that is perfect for weight loss. Uttapam is a South Indian dish that is traditionally made with rice and lentil batter. This recipe replaces the rice with oats and adds tofu for extra protein and texture. The addition of vegetables makes it a filling and satisfying meal that is low in calories. This recipe is gluten-free and vegan, making it suitable for many dietary preferences. However, people with soy allergy should avoid this di
Nutrition Facts
Per serving
Energy
217 kcal
Protein
10 g
Carbs
36 g
Fat
4 g
Fiber
5 g
Ingredients
Raw White Rice
0.25 cup (50g)
Oats Flour
0.25 cup (50g)
Common salt
0.25 tsp (1.25g)
Skimmed Milk Curd
0.25 small bowl (25g)
Olive Oil
1 tsp (5g)
Chopped Onion
0.25 small cup (25g)
Chopped Green Chilli
0.25 tsp (0.5g)
Split Urad Dal (Raw)
0.5 small bowl (50g)
Firm Tofu
0.25 cup, cubed (50g)
Instructions
Preparation
Rinse the rice and lentils separately in cold water and soak them for 4-5 hours.
Drain the water and grind the rice and lentils separately to a smooth batter. Mix the two batters together and add water as needed to make a thick batter.
Add salt to the batter and mix well. Keep the batter aside to ferment overnight or for 8-10 hours.
Cooking Steps
In a mixing bowl, combine batter, curd and oats flour. Mix well.
Add enough water to make a smooth batter, similar to pancake batter. Let it rest for 10 minutes.
Heat a non-stick tawa or griddle over medium heat. Grease it with a little oil.
Pour a ladleful of batter onto the tawa and spread it evenly, similar to a pancake.
Sprinkle some finely chopped onion, green chili, tofu and coriander leaves on top of the batter.
Drizzle a little oil around the edges of the uttapam and let it cook for 2-3 minutes over medium heat.
Flip the uttapam and cook for another 1-2 minutes until both sides are golden brown and crispy.
Repeat the process with the remaining batter and toppings.
Serve hot.