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Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mini uttapam vegetables stir fry with tamarind ginger chutney. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Friends do try this recipe and post your valuable feedback in the comments. Sweet And Sour Tamarind Chutney - Instant Chutney For Chaat - Easy Chutney Recipe - Ruchi. Rava Uttapam (Instant Sooji Uttapam), Spicy Savory Vegetable Pancake, South Indian Recipe by Manjula. Vegetable Uttapams are topped with finely chopped vegetables.

Mini uttapam Vegetables stir fry with tamarind ginger chutney is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Mini uttapam Vegetables stir fry with tamarind ginger chutney is something that I have loved my whole life.

To begin with this particular recipe, we must first 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 can achieve that.

The ingredients needed to make Mini uttapam Vegetables stir fry with tamarind ginger chutney:

1. Take for the uttapam batter–
2. Make ready 1 cup rice
3. Make ready 1/2 cup urad Dal
4. Prepare 1/4 cup poha
5. Get 1 TSP methi seeds/ fenugreek seeds
6. Make ready 4-5 tbsp ghee to fry the uttapam
7. Prepare for the tamarind chutney-
8. Take 2 tbsp tamarind
9. Prepare 1/3 cup chopped ginger
10. Take 1 tbsp garlic
11. Prepare 1 tsp salt or to taste
12. Take 1/2 tsp red chili powder
13. Get 1/2 tsp turmeric
14. Prepare 4-5 tbsp oil
15. Prepare 1/2 tsp mustard seeds
16. Prepare 1/4 tsp methi seeds
17. Take 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. Get For stir fry–
23. Prepare 35-40 mini uttapam
24. Make ready 2 tbsp oil
25. Get 1 TSP mustard seeds
26. Make ready 1/2 tsp urad Dal
27. Get 2-3 red chillies
28. Take 10-12 curry leaves
29. Prepare 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. Get 1 TSP salt or to taste
35. Take 6-7 roasted cashews
36. Take 2 tbsp chopped coriander

Don't cook long after the spices are added. 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. Dipping Sauce: Serve tamarind chutney as a side condiment dip with Indian fried snacks like pakoda, samosa, kachori, aloo tikki. n fact even.

Instructions 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.

Stir and add the strained tamarind pulp. Dipping Sauce: Serve tamarind chutney as a side condiment dip with Indian fried snacks like pakoda, samosa, kachori, aloo tikki. n fact even. Make the tamarind stir-fry sauce by mixing the tamarind paste, chicken stock, fish sauce, sugar, and chilies in a small bowl. 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.

So that’s going to wrap it up with this special food mini uttapam vegetables stir fry with tamarind ginger chutney recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!