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

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special 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 foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Mini uttapam Vegetables stir fry with tamarind ginger chutney is something which I have loved my whole life. They’re fine and they look wonderful.

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. Prepare the uttapam batter–
  2. Make ready rice
  3. Make ready urad Dal
  4. Make ready poha
  5. Take methi seeds/ fenugreek seeds
  6. Prepare ghee to fry the uttapam
  7. Get the tamarind chutney-
  8. Prepare tamarind
  9. Take chopped ginger
  10. Prepare garlic
  11. Make ready salt or to taste
  12. Get red chili powder
  13. Take turmeric
  14. Make ready oil
  15. Take mustard seeds
  16. Take methi seeds
  17. Get big pinch hing
  18. Get urad Dal
  19. Get curry leaves
  20. Prepare dry red chillies
  21. Make ready grated Gur/ jaggery
  22. Make ready stir fry–
  23. Make ready mini uttapam
  24. Make ready oil
  25. Make ready mustard seeds
  26. Prepare urad Dal
  27. Prepare red chillies
  28. Take curry leaves
  29. Prepare onion sliced
  30. Prepare tomato cut into thin semi circles
  31. Get capsicum sliced
  32. Prepare carrot cut into matchsticks style
  33. Make ready beans cut into diagonal sliced
  34. Take salt or to taste
  35. Take roasted cashews
  36. Get 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’s going to wrap this up with this exceptional food mini uttapam vegetables stir fry with tamarind ginger chutney recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!