You are here

Baby Uttapams With A Spicy Twist

Rashmi.vilas's picture
Indian cooking is all about a wonderful blend of spices and flavors. On a National Festival like Republic day here is a dish that symbolizes National Integration by blending the South Indian Uttapams with spicy North Indian style green peas topping and Maharashtrian Red Chilli Chutney or "Thecha" as it is popularly known.
Ingredients
  Rice 2 Cup (32 tbs)
  Urad dal 1 Cup (16 tbs)
  Salt To Taste
  Red chillies 2 Medium, cut into 2-3 pieces (fresh)
  Garlic 4 Clove (20 gm)
  Fresh lemon juice 1⁄8 Teaspoon
  Oil 1 Tablespoon
  Fresh green peas 1⁄2 Cup (8 tbs), shelled
  Green chili 2 Medium, cut into 2-3 pieces
  Fennel seeds 1⁄4 Teaspoon
  Cumin seeds 1⁄4 Teaspoon
  Mustard seeds 1⁄8 Teaspoon
  Fresh coriander leaves 1 Teaspoon, finely chopped
  Chat masala To Taste
Directions

GETTING READY
1) Soak the rice and urad dal in about eight cups of water overnight. Drain and grind them together using a little water into a smooth paste.
2) In a deep vessel, cover and keep the batter to ferment for a minimum of 6 to 8 hours or overnight in a warm place.
3) In a large bowl,combine the required quantity of batter, salt to taste and sufficient water to get the desired consistency and mix well. Set aside
4) In a mixer-grinder bowl, coarsely grind the green peas and green chilies together. Remove from the mixer bowl and set aside.
5) In another small mixer-grinder bowl, grind the red chilies and garlic with a little salt into a smooth paste. Remove from the mixer bowl and set aside.

MAKING
For Green Peas Topping:
6) In a non-stick pan, gently heat about 1 to 1 1/2 teaspoon oil. Add the fennel seeds and 1/2 of the cumin seeds, allow to splatter. Immediately stir in the green peas-chili mixture and season with salt and chat masala to taste. Allow to cook for about 5 to 8 minutes until the green peas are cooked. Stir in the chopped coriander and set aside.

For Red Chili Chutney:
7) In a small pan, gently heat about 1/2 to 3/4 teaspoon oil. Add the cumin seeds and mustard seeds, allow them to splatter. Quickly stir in the red chili-garlic paste and cook for about 3 to 5 minutes. Turn off the heat, add the lemon juice and adjust salt to taste.

For Baby Uttapams :
8) Heat a non-stick pan and put a few drops of oil, swirl to evenly spread the oil all over the pan. Pour half a ladleful of batter and spread it into a three inch round. Make as many as would fit on the pan. Flip side and cook evenly on both sides. Remove from the pan and set aside.

SERVING
9) Spread 1 teaspoon of the green peas topping on each uttapam and add a little red chutney in the center of the green peas topping. Serve immediately.

TIPS
Reduce the quantity of green chilies in the peas if you want to make less spicy.
Add more lemon juice to the red chili chutney if the chilies are too hot.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Appetizer
Taste: 
Spicy
Equipment: 
Frying Pan
Restriction: 
Vegan, Vegetarian
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
8
Story
We have various states in India with their own delicacies. Most of the times I feel delighted to experiment by blending the regional flavors to create some awesome recipes that my family also enjoys. This spicy dish can be served as an appetizer or a side dish and would surely add a colorful touch to your Republic day menu!

Rate It

Your rating: None
4.95
Average: 5 (3 votes)