Masala Uttapams with Mint-Almond chutney

Name: Masala Uttapams with Mint-Almond chutney
Total time: 600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups idli batter; 2 finely chopped tomatoes; 1 finely chopped onion; 1/4 cup finely chopped coriander leaves; 3 green chillies finely chopped; 1 teaspoon salt; 1 teaspoon black pepper powder; 1/4 teaspoon turmeric powder; 1 tablespoon brown sugar; 1/4 cup oil; 4 tablespoons chopped almonds; 100 grams mint leaves; 50 grams coriander leaves; 3 garlic cloves; To taste Salt; 1 lemon Juice; 1 cup raw rice; 1/3 cup udad dal, split-dehusked black gram; 1 tablespoon flattened rice (poha); 1 teaspoon fenugreek seeds; 1 tablespoon oil; 1 teaspoon salt

PV Iyer @pviyer79

Nagpur

#partyfood
Masala Uttapam, Healthy South-Indian breakfast, that can be great side dish for any party.
I am serving these with nutty, spicy and tangy mint-almond chutney.

PV Iyer @pviyer79

Nagpur

#partyfood
Masala Uttapam, Healthy South-Indian breakfast, that can be great side dish for any party.
I am serving these with nutty, spicy and tangy mint-almond chutney.

Saved

Ingredients

10 minutes

4 servings

Masala utappams
2 cupsidli batter
2finely chopped tomatoes
1finely chopped onion
1/4 cupfinely chopped coriander leaves
3green chillies finely chopped
1 teaspoonsalt
1 teaspoonblack pepper powder
1/4 teaspoonturmeric powder
1 tablespoonbrown sugar
1/4 cupoil
Chutney
4 tablespoonschopped almonds
100 gramsmint leaves
50 gramscoriander leaves
3garlic cloves
To tasteSalt
1 lemon Juice
Idli batter
1 cupraw rice
1/3 cupudad dal, split-dehusked black gram
1 tablespoonflattened rice (poha)
1 teaspoonfenugreek seeds
1 tablespoonoil
1 teaspoonsalt

Saved

Steps

10 minutes

1

Wash rice and urad dal thrice in running tap water, drain the water. Soak for 3 hours. Also soak flattened rice and fenugreek seeds in a separate bowl in some water.
2

Drain the water from the rice and dal and make smooth paste by grinding, adding the soaked flattened rice and fenugreek seeds together. Add very little water only when required. Leave the batter on the kitchen counter for 8 hours to ferment.
3

In the batter add salt, turmeric, brown sugar and mix well.
4

Chop the vegetables and take in a bowl. Add pepper powder to it.
5

Add batter and mix well.
6

Heat pan and add oil. Spread a spoon full of the mixture and cook. Add a teaspoon of oil on top of the uttappam.
7

When tiny bubbles start to emerge flip it over and cook on the other side too.
8

Remove on a plate.
9

Mix chutney ingredients together.
10

Grind well.
11

Make a fine paste, add water as you want the consistency to be.
12

I have sandwiched 2 mini uttapams by applying chutney in the middle.
13

Serve hot with chutney.