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Masala Uttapams with Mint-Almond chutney
Masala Uttapams with Mint-Almond chutney

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We hope you got benefit from reading it, now let’s go back to masala uttapams with mint-almond chutney recipe. You can cook masala uttapams with mint-almond chutney using 25 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Masala Uttapams with Mint-Almond chutney:
  1. Use Masala utappams
  2. Get 2 cups idli batter
  3. Take 2 finely chopped tomatoes
  4. You need 1 finely chopped onion
  5. Use 1/4 cup finely chopped coriander leaves
  6. Prepare 3 green chillies finely chopped
  7. Get 1 teaspoon salt
  8. Take 1 teaspoon black pepper powder
  9. Take 1/4 teaspoon turmeric powder
  10. Take 1 tablespoon brown sugar
  11. Take 1/4 cup oil
  12. Prepare Chutney
  13. You need 4 tablespoons chopped almonds
  14. Provide 100 grams mint leaves
  15. Prepare 50 grams coriander leaves
  16. You need 3 garlic cloves
  17. You need To taste Salt
  18. Use 1 lemon Juice
  19. Prepare Idli batter
  20. Get 1 cup raw rice
  21. Prepare 1/3 cup udad dal, split-dehusked black gram
  22. Use 1 tablespoon flattened rice (poha)
  23. Provide 1 teaspoon fenugreek seeds
  24. Prepare 1 tablespoon oil
  25. Use 1 teaspoon salt
Instructions to make Masala Uttapams with Mint-Almond chutney:
  1. 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.
  2. 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.
  3. In the batter add salt, turmeric, brown sugar and mix well.
  4. Chop the vegetables and take in a bowl. Add pepper powder to it.
  5. Add batter and mix well.
  6. Heat pan and add oil. Spread a spoon full of the mixture and cook. Add a teaspoon of oil on top of the uttappam.
  7. When tiny bubbles start to emerge flip it over and cook on the other side too.
  8. Remove on a plate.
  9. Mix chutney ingredients together.
  10. Grind well.
  11. Make a fine paste, add water as you want the consistency to be.
  12. I have sandwiched 2 mini uttapams by applying chutney in the middle.
  13. Serve hot with chutney.

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