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

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mini uttapam vegetables stir fry with tamarind ginger chutney. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Varieties of Uttapam Recipe with Chutney in Kutty Utensils. Onion Uttapam Carrot Uttapam Podi Uttapam Hope you Enjoyed the. 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.

Mini uttapam Vegetables stir fry with tamarind ginger chutney is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Mini uttapam Vegetables stir fry with tamarind ginger chutney is something that I’ve loved my whole life. They are fine and they look fantastic.

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

It is very simple and quick to make and can be stored in the refrigerator for about a week or two. Buy us a cup of coffee. Thank you all so much for watching our recipe videos and supporting our channel. If you would to further support and help us.

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.

Vegetable Stir-fry is a quick recipe, which is healthy as well as tasty at the same time. You can make this dish for dinner and serve it to your friends and. 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.

So that is going to wrap this up with this exceptional food mini uttapam vegetables stir fry with tamarind ginger chutney recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!