Recipe – Oats’ Mini Pancake / Oats’ Mini Uttapam

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Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 14 mini pancakes


  • Rolled Oats: 1 cup
  • Plain Rolled Oats: 1 cup
  • Rice flour: 2 tablespoons
  • Curd: 2 tablespoons
  • Salt: ½ teaspoon or to taste
  • Black pepper powder: ¼ teaspoon
  • Ginger: finely chopped, 1/2 teaspoon
  • Green chili: finely chopped, 1/2 teaspoon
  • Onion: 1 Medium sized, chopped
  • Water: as required
  • Oil: 1/2 tablespoon as required to roast the pancakes


  • Dry roast the oats for 4-5 minutes and grind to fine powder.
  • Whisk curd in a bowl. Add the roasted oats powder, rice flour, salt, black pepper powder. Mix well and keep aside.
  • Heat 1/2 tablespoon oil in a pan.
  • Saute onion, ginger and chili for 2 minutes.
  • Turn off the heat.
  • Add this to oats and mix well.
  • Adding water make a thick but dropping consistency batter. Add little water at a time and mix to check the consistency.
  • Heat mini uttapam pan.
  • Grease each mold with few drops of oil.
  • Pour ½ tablespoon of the batter in each mold of the mini uttapam pan.
  • Spread little oil over the circle. Cook for 2 minutes.
  • Flip it carefully. Spread little oil again. Cook it till it turns golden brown from both the sides.
  • Take out and serve hot with any chutney (side dip).

Cook’s Note

  • Roasting the oats and grinding are not necessary. You may mix all the ingredients and soak it for 20-30 minutes. Then make the pancakes/dosas.

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