If you’re looking to elevate your breakfast or brunch game, these Spicy Oatmeal Pancakes (Thaliput) are the perfect solution. Made with ground oatmeal, cumin, and fresh vegetables, these pancakes offer a savory twist on the classic, leaving behind the usual sweetness for a burst of spice and wholesome flavor. Soft yet crispy on the edges, they’re the ultimate healthy comfort food that delivers on both texture and taste. Paired with a creamy coconut chutney and a light, protein-packed Moong Bean Salad (Cosombrie), this dish becomes a balanced, flavorful meal with an Indian-inspired flair.
The preparation of these pancakes is simple, making it ideal for busy mornings or a weekend treat. The base of finely ground oatmeal gives them a hearty, satisfying bite, while fresh ingredients like onions, coriander, and carrots bring vibrant flavor and color. You can easily customize this recipe by adding vegetables such as broccoli, peas, or bell peppers, making it a versatile dish for whatever you have on hand. The batter comes together with yogurt and water, creating a smooth, pancake-like consistency that fries up beautifully on the griddle.
Cooking these pancakes is similar to traditional pancakes, but the added cumin and savory vegetables give them a warm, aromatic profile that’s sure to wake up your taste buds. Crisp the edges with butter, corn oil, or coconut oil, and serve them hot off the pan. The accompanying coconut chutney, with its creamy, cooling flavor, offers the perfect contrast to the savory pancakes, while the Moong Bean Salad adds freshness and a protein punch, making it a complete and nourishing meal.
Whether you serve it for breakfast or lunch, these Spicy Oatmeal Pancakes with coconut chutney and Moong Bean Salad are a refreshing and hearty option that’s sure to become a favorite. The combination of flavors and textures makes this dish satisfying yet light—perfect for any time of day.
Savory Cream of Wheat Pancakes (Uttapam)
Description
A savory blend of spiced oatmeal, cumin, and fresh vegetables served up like a pancake. Goes great with a side accompaniments of balanced creamy coconut chutney and the refreshing crunch of Moong Bean Salad.
For Batter
For Batter
For Toppings
Instructions
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Combine items 1-6
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Fold in items 7-10
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Cook on griddle like pancakes
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Use corn oil, coconut oil or butter to season the pan and fry the edges like they would do at the Waffle House or use olive oil spray if you are on a diet.
Servings 6
- Amount Per Serving
- Calories 111.03kcal
- % Daily Value *
- Total Fat 0.91g2%
- Saturated Fat 0.09g1%
- Cholesterol 0.37mg1%
- Sodium 194.21mg9%
- Potassium 143.17mg5%
- Total Carbohydrate 22.3g8%
- Dietary Fiber 2.28g10%
- Sugars 2.01g
- Protein 4.05g9%
- Vitamin A 38.76 IU
- Vitamin C 1.64 mg
- Calcium 70.33 mg
- Iron 1.07 mg
- Vitamin E 0.05 IU
- Vitamin K 0.74 mcg
- Thiamin 0.06 mg
- Riboflavin 0.08 mg
- Niacin 0.56 mg
- Vitamin B6 0.03 mg
- Folate 10.59 mcg
- Vitamin B12 0.11 mcg
- Phosphorus 73.02 mg
- Magnesium 21.87 mg
- Zinc 0.53 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Topping Suggestions:
You can add what ever toppings you want such as peas, cauliflower, bell peppers or for the kids you can top with cheese.Â
Serving Suggestions:
Serve with Coconut Chutney ( See Recipe at ushaskitchen.com)which pairs wonderfully with these savory pancakes.
Cosambrie Salad is a great cooling side with a crunchy freshness.  Moong Bean  and Cucumber Salad (See Recipe at ushaskitchen.com)
Customize:
You can easily customize the vegetables in the pancake batter, making it a great recipe for using up leftover veggies.
For a healthier option, use olive oil spray to cook the pancakes instead of butter or oil.