Grind the oats in a blender until they turn into a soft, flour-like powder. Transfer this to a large mixing bowl and add curd, salt, and a small amount of water. Mix well until the batter becomes thick and smooth. Add water gradually to adjust the texture, then set the batter aside for about an hour so the oats can soften and absorb the liquid fully.

After resting, whisk the mixture again. If it feels too heavy, loosen it with a splash of water. Add the rice flour and mix thoroughly until the batter becomes silky, smooth, and free of lumps. Stir in the grated ginger, chopped green chilli, and crushed pepper, ensuring the spices and aromatics blend evenly. Taste and adjust salt according to preference.

Heat a pan over medium heat and lightly grease it with oil. Pour a ladleful of batter onto the hot surface, spreading it gently into a slightly thick uttapam. Immediately scatter a generous amount of chopped onions, carrots, and coriander across the surface. Drizzle a few drops of oil around the edges, cover the pan, and cook for a minute until the bottom firms up and begins to turn golden.

Flip the uttapam carefully and cook the other side until light golden spots appear and it’s cooked through. Transfer to a plate once done.

Serve the warm, wholesome oats uttapam as a nourishing breakfast or snack.