Mini uttapam Vegetables stir fry with tamarind ginger chutney
Mini uttapam Vegetables stir fry with tamarind ginger chutney

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, mini uttapam vegetables stir fry with tamarind ginger chutney. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Varieties of Uttapam Recipe with Chutney in Kutty Utensils. Onion Uttapam Carrot Uttapam Podi Uttapam Hope you Enjoyed the. Tamarind Chutney or Imli chutney is a sweet and tangy chutney made with tamarind, jaggery and ginger powder.

Mini uttapam Vegetables stir fry with tamarind ginger chutney is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Mini uttapam Vegetables stir fry with tamarind ginger chutney is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have mini uttapam vegetables stir fry with tamarind ginger chutney using 36 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Mini uttapam Vegetables stir fry with tamarind ginger chutney:
  1. Take for the uttapam batter–
  2. Prepare 1 cup rice
  3. Prepare 1/2 cup urad Dal
  4. Prepare 1/4 cup poha
  5. Take 1 TSP methi seeds/ fenugreek seeds
  6. Prepare 4-5 tbsp ghee to fry the uttapam
  7. Take for the tamarind chutney-
  8. Get 2 tbsp tamarind
  9. Get 1/3 cup chopped ginger
  10. Take 1 tbsp garlic
  11. Take 1 tsp salt or to taste
  12. Get 1/2 tsp red chili powder
  13. Make ready 1/2 tsp turmeric
  14. Get 4-5 tbsp oil
  15. Get 1/2 tsp mustard seeds
  16. Prepare 1/4 tsp methi seeds
  17. Take 1 big pinch hing
  18. Prepare 1 tsp urad Dal
  19. Take 10-12 curry leaves
  20. Get 2 dry red chillies
  21. Make ready 1 tbsp grated Gur/ jaggery
  22. Prepare For stir fry–
  23. Get 35-40 mini uttapam
  24. Prepare 2 tbsp oil
  25. Prepare 1 TSP mustard seeds
  26. Make ready 1/2 tsp urad Dal
  27. Prepare 2-3 red chillies
  28. Get 10-12 curry leaves
  29. Get 1/2 onion sliced
  30. Get 1/2 tomato cut into thin semi circles
  31. Make ready 1/2 capsicum sliced
  32. Get 1/2 carrot cut into matchsticks style
  33. Prepare 7-8 beans cut into diagonal sliced
  34. Prepare 1 TSP salt or to taste
  35. Prepare 6-7 roasted cashews
  36. Prepare 2 tbsp chopped coriander

This Uttapam Recipe Explains Entire Process With Step By Step Photos And Provides Ideas To Give It a Personal Touch. Uttapam (aka Uttappa or Oothapam) is yet another healthy breakfast recipe from South Indian cuisine prepared with a common rice and urad dal batter used for preparing Idli and dosa. ginger chutney or allam chutney for idli, dosa, pesarattu, roti and chapathi. Optional - I prefer to rinse tamarind and soak in ¼ cup water. Fry until the chilies turn crisp and the dal turns deep golden.

Steps to make Mini uttapam Vegetables stir fry with tamarind ginger chutney:
  1. We will first soak the ingredients for the batter.
  2. Wash and soak the rice, Dal, poha and methi seeds for 7-8 hours. Once soaked grind them to a smooth batter using very very little water.
  3. Cover and leave the batter in a warm place to ferment for 10 hours minimum. This is how the batter looks after fermentation. See how much it has risen.
  4. Now add some salt and mix it well. If the batter is thick let it be that's how we need it. This batter can be used for idli and dosa too. To make dosas just thin down the batter a little. Keep the batter in the fridge untill you are ready to make the uttapam.
  5. For the chutney. Soak the tamarind in 2 tbsp of hot water for 2-3 hours. Then rub it nicely and remove all the pulp. We need a little more than 1/4 cup of pulp.
  6. Heat oil in a pan add chopped ginger. Cook on medium flame till ginger turns golden. Remove from heat. Save the oil and take out the ginger. Cool. Add ginger, garlic, red chili powder, salt, turmeric and tamarind pulp to a grinder jar and grind to a smooth paste.
  7. Heat the same oil in which we cooked the ginger. Add mustard seeds, methi seeds, urad Dal, red chillies, and curry leaves. Now add the ginger tamarind paste and Gur/ jaggery. Cook till oil is released and the mixture is thick. Chutney is ready.
  8. To make the mini uttapam heat a tawa and grease with ghee. Add the batter to an empty and washed milk packet. Cut the corner of the packet, and pipe out mini uttapams on the tawa.
  9. Let the uttapams turn golden on one side and turn and cook till golden brown on the other side.
  10. For the stir fry. Heat oil in a pan. Add the mustard seeds, urad Dal, red chillies and curry leaves. Add the onions and sauté until golden.
  11. Now add all the other vegetables and salt. Mix. Cover and cook till the vegetables are soft but not mushy. Add the roasted cashews.
  12. Now add the mini uttapams and coriander leaves. Mix well. Serve hot with tamarind chutney. Enjoy.

Do not over fry the chilies as the allam chutney may taste bitter. This Chutney is very simple and tasty. It goes very well with Idli, Dosa, Chapati. Easy to pack and no spills which suits to take during travelling too. Heat oil in a pan add chanadal, uraddal, chillies & hing stir fry till dals turns color.

So that is going to wrap this up for this special food mini uttapam vegetables stir fry with tamarind ginger chutney recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!