Recipe of Speedy Masala Uttapams with Mint-Almond chutney

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The ingredients needed to make Masala Uttapams with Mint-Almond chutney:

1. Prepare Masala utappams
2. Get 2 cups idli batter
3. Make ready 2 finely chopped tomatoes
4. Prepare 1 finely chopped onion
5. Make ready 1/4 cup finely chopped coriander leaves
6. Prepare 3 green chillies finely chopped
7. Take 1 teaspoon salt
8. Take 1 teaspoon black pepper powder
9. Get 1/4 teaspoon turmeric powder
10. Take 1 tablespoon brown sugar
11. Prepare 1/4 cup oil
12. Prepare Chutney
13. Make ready 4 tablespoons chopped almonds
14. Take 100 grams mint leaves
15. Prepare 50 grams coriander leaves
16. Make ready 3 garlic cloves
17. Take To taste Salt
18. Get 1 lemon Juice
19. Make ready Idli batter
20. Prepare 1 cup raw rice
21. Take 1/3 cup udad dal, split-dehusked black gram
22. Take 1 tablespoon flattened rice (poha)
23. Take 1 teaspoon fenugreek seeds
24. Prepare 1 tablespoon oil
25. Get 1 teaspoon salt

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Steps 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.

Serve these tasty vada with mint. Cilantro, mint and a hint of spice make this a magnificent chutney that would go great with lamb. I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! Almond Chutney (Badam Chutney): A delicious chutney that tastes very much like coconut chutney and goes very well with every south Indian breakfast dishes.

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