Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, masala uttapams with mint-almond chutney. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
I have shown two to make Masala uttapam Also I have shown every steps to make masala uttapam.it very easy to make the list of ingredients are as follows. This mint chutney for kababs and tandoori appetizers is made with little curd or yogurt. This can be served not only with idli, dosa, uttapam, pongal, vada but can also be used as a spread.
Masala Uttapams with Mint-Almond chutney is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Masala Uttapams with Mint-Almond chutney is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook masala uttapams with mint-almond chutney using 25 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Masala Uttapams with Mint-Almond chutney:
- Prepare Masala utappams
- Get 2 cups idli batter
- Take 2 finely chopped tomatoes
- Get 1 finely chopped onion
- Get 1/4 cup finely chopped coriander leaves
- Prepare 3 green chillies finely chopped
- Get 1 teaspoon salt
- Take 1 teaspoon black pepper powder
- Prepare 1/4 teaspoon turmeric powder
- Take 1 tablespoon brown sugar
- Make ready 1/4 cup oil
- Take Chutney
- Prepare 4 tablespoons chopped almonds
- Take 100 grams mint leaves
- Make ready 50 grams coriander leaves
- Take 3 garlic cloves
- Prepare To taste Salt
- Get 1 lemon Juice
- Make ready Idli batter
- Make ready 1 cup raw rice
- Get 1/3 cup udad dal, split-dehusked black gram
- Make ready 1 tablespoon flattened rice (poha)
- Prepare 1 teaspoon fenugreek seeds
- Prepare 1 tablespoon oil
- Make ready 1 teaspoon salt
Learn how to make masala uttappan with step by step on hungryforever.com. Cilantro, mint and a hint of spice make this a magnificent chutney that would go great with lamb. I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney!
Steps to make Masala Uttapams with Mint-Almond chutney:
- 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.
- 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.
- In the batter add salt, turmeric, brown sugar and mix well.
- Chop the vegetables and take in a bowl. Add pepper powder to it.
- Add batter and mix well.
- Heat pan and add oil. Spread a spoon full of the mixture and cook. Add a teaspoon of oil on top of the uttappam.
- When tiny bubbles start to emerge flip it over and cook on the other side too.
- Remove on a plate.
- Mix chutney ingredients together.
- Grind well.
- Make a fine paste, add water as you want the consistency to be.
- I have sandwiched 2 mini uttapams by applying chutney in the middle.
- Serve hot with chutney.
Masala Uttapam is a great breakfast option, however, you can also choose to have it any time of the day including the main meals. It is best to have Uttapam with some nice coconut or tomato chutney or sambhar. I am sure your kids would love the nice taste of..recipe Mini Masala Uttapam - super quick recipe for breakfast and tiffin. Best for tiffin, breakfast and actually any time of the day.
So that is going to wrap it up with this exceptional food masala uttapams with mint-almond chutney recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
