Best Recipes

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mini uttapam vegetables stir fry with tamarind ginger chutney. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mini Rava Uttapam with Peanut Chutney is a quick breakfast recipe made from semolina , curd , vegetable and some green spices. Tamarind Chutney or Imli chutney is a sweet and tangy chutney made with tamarind, jaggery and ginger powder. Stir and add the strained tamarind pulp.

Mini uttapam Vegetables stir fry with tamarind ginger chutney is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Mini uttapam Vegetables stir fry with tamarind ginger chutney is something which I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Mini uttapam Vegetables stir fry with tamarind ginger chutney:

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

Fry until the chilies turn crisp and the dal turns deep golden. Do not over fry the chilies as the allam chutney may taste bitter. Subscribe to our Youtube ChannelClick here to Subscribe our Youtube Channel and stay updated with our latest video recipes. Ginger Chutney is a popular South Indian spicy chutney.

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.

The main ingredients used to make this easy-to-make chutney are ginger, onion, urad dal and chana dal. The Indian condiments like dry red chilies, mustard seeds, curry leaves makes the chutney spicy. Sauces, dips, dressings, and condiments from around the world. Note: Tamarind concentrate and jaggery sugar can be found at most East Asian and Indian supermarkets or specialty grocers. Make the tamarind stir-fry sauce by mixing all ingredients together in a cup. (The tamarind paste and sugar should more or less dissolve in the stock and fish Drizzle in oil, then add the garlic, galangal or ginger, and chicken.

So that is going to wrap this up with this special food mini uttapam vegetables stir fry with tamarind ginger chutney recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in 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!