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Home / Recipes / Oats, Sooji, Bread Onion Uttapam with Beetroot Soup.

Photo of Oats, Sooji, Bread Onion Uttapam with Beetroot Soup. by Manisha Shukla at BetterButter
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Oats, Sooji, Bread Onion Uttapam with Beetroot Soup.

Jan-13-2019
Manisha Shukla
12 minutes
Prep Time
10 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Oats, Sooji, Bread Onion Uttapam with Beetroot Soup. RECIPE

Incredibaly nutritious, powerful antioxidants and stomach filling Oats helps to satisfy your craving for food 3specially in Winter. They help you to controll your Cholesterol level and diabetes too.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Fusion
  • Shallow fry
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 3

  1. Oats roasted and coarse ground 1 cup
  2. Brown bread slices 3 ( dry grind)
  3. sooji 2 tbsp
  4. Rice flour 3 tbsp
  5. onions 2 big ( chopped)
  6. ginger grated 1 tbsp
  7. garlic Crushed 1 tbsp
  8. oil 3 tsp
  9. Urad daal 1 tbsp
  10. Mustard seeds 1 tsp
  11. asafoetida a pinch
  12. Green chilly chopped 1 big / red chilli powder 1 tsp
  13. coriander powder 1 tbsp
  14. salt to taste
  15. curd 3/4 Cup
  16. oil for shallow fry
  17. For soup
  18. Beet root 1 chopped
  19. carrot 1 chopped
  20. tomatoes 2
  21. salt 1/2 tsp
  22. pepper powder 1/4 tsp
  23. Curry leaves few
  24. coriander leaves chopped 2 tbsp

Instructions

  1. Mix Oats, brown bread slices, Sooji and rice flour in a bowl.
  2. Heat oil , add Asafetida, mustard seeds.
  3. As it crackles add Year daal. Fry till brown.
  4. Add chopped onions.
  5. Add ginger garlic , chilli/ chilli powder, Coriander powder.
  6. Fry together. Turn off the heat. Coo. Add in Oats mix.l
  7. Add salt and curd. Mix well.
  8. Add required water. Make batter.
  9. Keep covered for some time.
  10. Heat 1 tbsp
  11. Heat oil on non stick griddle.
  12. Add a laddle full of batter.
  13. Cover it .
  14. Flip over as one side is cooked.
  15. Let both the sides cook brown.
  16. Serve with Beetroot soup.
  17. For Soup.
  18. Pressure cook beetroot, Carrot and Tomatoes. Cool
  19. Blend to make puree.
  20. Add water to adjust the consistency.
  21. Add salt and pepper and boil.
  22. Add curry leaves. Serve with garnish of Coriander leaves.

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