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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 need 36 ingredients and 12 steps. Here is how you do it.

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

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

Steps 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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