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

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We hope you got insight from reading it, now let’s go back to mini uttapam vegetables stir fry with tamarind ginger chutney recipe. To cook mini uttapam vegetables stir fry with tamarind ginger chutney you only need 36 ingredients and 12 steps. Here is how you do it.

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

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. Optional - I prefer to rinse tamarind and soak in ¼ cup water. Fry until the chilies turn crisp and the dal turns deep golden.

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