Recipe of Perfect Mini uttapam Vegetables stir fry with tamarind ginger chutney

Mini uttapam Vegetables stir fry with tamarind ginger chutney Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Puli Inji Recipe - Tamarind and Ginger Chutney. Puli Inji is a delicious tangy spicy gingery accompaniment made from fresh ginger, jaggery and green chillies.

Here is the best “Mini uttapam Vegetables stir fry with tamarind ginger chutney” recipe we have found until now. This will be smell and look delicious.

Ingredients of Mini uttapam Vegetables stir fry with tamarind ginger chutney

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

Dipping Sauce: Serve tamarind chutney as a side condiment dip with Indian fried snacks like pakoda, samosa, kachori, aloo tikki. n fact even.Make up the dosa mix according to the instructions on the packet.Spread a little oil over a Green coconut chutney Put the coconut, coriander, mint, chillies, chana dal and salt in a blender or food To temper the chutney, heat the oil to smoking point and add curry leaves and mustard seeds.Make the tamarind stir-fry sauce by mixing the tamarind paste, chicken stock, fish sauce, sugar, and chilies in a small bowl.

Mini uttapam Vegetables stir fry with tamarind ginger chutney instructions

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..

Do not over fry the chilies as the allam chutney may taste bitter.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.

Heat a wok or large frying pan over high or medium-high heat.Drizzle in the oil then add the garlic, galangal or ginger, and the chicken along with the marinade.The authentic sweet tamarind chutney is made with tamarind, sugar or jaggery and few spices.Don't cook long after the spices are added.South Indian Uttapam Recipes : Onion Uttapam, Onion Tomato Rava Uttapam, Mini Green Pea Uttapas can be made with simple dosa batter, with a combination of dosa batter and vegetables or The Mumbai street food of Uttapam also uses dosa batter and tastes great with coconut chutney.