Beetroot mini uttapam

Name: Beetroot mini uttapam
Total time: 900 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup suji; 1/2 cup curd; 1 beetroot; 1 tomato finely chopped; 1 onion finely chopped; 1 green chilli finely chopped; 1/4 tsp black pepper powder; 1/4 cup water; 1 tsp salt; 1/4 cup coriander leaves chopped; 1/4 tsp Baking soda; 1 tbsp oil for greasing; 1/4 tsp sesame seeds

Monika Jain @monika_jain

#CAS
#week 1

Monika Jain @monika_jain

#CAS
#week 1

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Ingredients

15 mins

6 servings

1 cupsuji
1/2 cupcurd
1beetroot
1tomato finely chopped
1onion finely chopped
1green chilli finely chopped
1/4 tspblack pepper powder
1/4 cupwater
1 tspsalt
1/4 cupcoriander leaves chopped
1/4 tspBaking soda
1 tbspoil for greasing
1/4 tspsesame seeds

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Steps

15 mins

1

Make a paste of beetroot in a mixer grinder. Now pour in bowl.Mix the rava and water in a bowl.
2

Now add curd in it and mix well.add some water for fine consistency Keep the batter to rest for 20 to 30 minutes
3

Now add black pepper powder and salt mix well.
4

Now chopped veggies in chopper. Add chopped veggies in batter. Mix well add baking soda in it and mix well.
5

Heat a tawa or griddle and spread some oil. You can also use a non-stick pan.
Take the batter in a large serving spoon.
Pour the batter and spread it gently. Don’t spread too much.
6

Drizzle some oil on the sides and the top.sprinkle sesame seeds on it.
When the base is cooked and lightly browned, flip them gently.
Cook till light golden or golden.
7

Flip and serve beetroot mini uttapam hot. If you want you can flip a couple of times too for even cooking.