Oats 1 cup
Water ½-¾ cup
Salt ½ tsp
Asafoetida (hing) powder ¼ tsp
Eno fruit salt ¼ tsp
Grated Paneer ½ cup
Green chillies 2-3 (chopped/Paste)
Curry leaves 3-4 (chopped)
Coriander leaves 3-4 Tbsp
Capsicum ¼ Cup (Finely chopped)
Onion 1 Small (Finely chopped)
Tomato 1 Small (Finely chopped)
Fresh peas ¼ cup (Boiled)
Cabbage ¼ cup (Finely chopped)
Black pepper powder ¼ tsp
Salt to taste
Make a powder of Oats and rava. Then mix in salt and asafoetida to it. Add enough water (½-¾ cup approx.) to the batter to get a thick pouring consistency. Keep the batter aside for ½ hour. At the time of preparing Uttappam, add Eno and mix well.
In a bowl mix in Grated paneer, green chillies, curry leaves, coriander leaves, onion, tomato, fresh peas, capsicum, cabbage, black pepper powder and keep aside. Add Salt at the time of preparing Uttappams.
Heat a nonstick tawa. Put 1 tsp of oil on it and then wipe with a potato or onion cut into half.
Mix the batter well. Keeping the gas on low flame, pour 1 small portion about 2 tbsp of batter on it. Spread the batter a little, keeping it slightly thick.
Sprinkle a little topping on each. Press the topping a little with a potato masher or spoon. Keep on low heat for a minute. After the edges turn golden and the underside is cooked, turn the side carefully.
Remove from tawa after the other side also gets cooked and the onions turn a little brown. Serve hot with spicy coconut chutney.