Oats Uttapam with Tomato Chutney

Ingredients

• 80 g rolled oats
• 100 ml water
• 40 g onion, finely chopped
• 40 g tomato, finely chopped
• 10 g green chilli, minced
• 5 g fresh coriander, chopped
• 2 g salt
• 5 ml oil
• 120 g ripe tomatoes (chutney)
• 5 g garlic (chutney)

Preparation

1. Blend oats with water into a thick pourable batter; rest 5 minutes.
2. Stir in half the onion, tomato, chilli, coriander and salt.
3. Heat a non-stick pan, lightly oil, pour batter into a thick round uttapam.
4. Top with remaining onion-tomato mix, cook covered until set, flip briefly.
5. For chutney: simmer chopped tomatoes and garlic until soft, blend smooth, season lightly.
6. Serve hot uttapam with the tomato chutney.