Skip to main content

Lobia Dip Recipe

Post a Comment

Masala Uttapam | Instant Spicy Veggie Uttapam

Masala Uttapam | Instant Spicy Veggie Uttapam

Masala Uttapam ( मसाला उत्तपम ) is a spicy and healthier version of South Indian dish Uttapam. This is an instant recipe prepared with rava (sooji), curd, spices like red chilli powder, tandoori masala and lots of veggies. This is a simple spicy twist of traditional uttapam. Traditionally Uttapam is prepared from the batter of rice and urad dal and takes 8 hours long time to ferment. If you are in hurry, you can prepare this instant recipe.

masala uttapam

The batter of masala uttapam is similar to sooji uttapam batter that I have already shared.  The only difference is tadk that is prepared with rai and Kashmiri red chilli powder. Kashmiri red chilli powder gives a nice colour to uttapam. Sprinkle some tandoori masala and red chilli powder at the time of cooking. A lots of veggies like carrot, capsicum, beans, onion and tomatoes make it healthier and give a beautiful color and texture.

masala rava uttapam

Serve them for breakfast or as an evening snacks along with coconut chutney or coriander chutney.  It can be packed in lunchbox. So let's see how to make masala uttapam.

Cuisine:  South Indian
Course:   Snacks
Prep. Time:   30 minutes
Cooking Time:   20 minutes
Serving: 3

Ingredients:

2 cup sooji
¾ cup curd
Salt to taste
1 tsp. ghee
¾ rai (mustard seeds)
¾ tsp. Kashmiri red chilli powder
1 tomato, chopped
¾ cup carrot, grated
¾ cup beans, chopped
1 capsicum, chopped
1 onion, chopped
Oil for frying
¼ tsp. tandoori masala
Butter for garnishing

Instructions:

Take sooji, curd and 1 cup water in a bowl. Mix well to make a smooth and thick batter. Keep aside for 30 minutes.


After 30 minutes heat 1 tsp. oil in a pan. Add rai and red chilli powder. Pour this tadka over batter. Mix well.



Add chopped capsicum, onion, tomato, beans and grated carrot. Mix properly. Add salt and 1 cup more water and mix.


Check consistency of batter. Sooji absorbs water so it becomes thick. If batter is thick, add little water to make a batter thick consistency.


Heat a nonstick pan or tawa over medium flame. Pour a ladleful of uttapam batter and spread in a circular motion with the help of ladle. It should not be too much thick or thin.


Spread some oil around the edges of uttapam. Sprinkle some tandoori masala and red chilli powder. 


Pour little oil on the edges and cook it for 1-2 minute. When the base is cooked and become brown in color, flip gently with the help of spatula. 


Cook it for another 1-2 minute until it become lightly crispy then flip again.
Put some butter and serve.


Tips:

  • You can add chopped coriander or shredded cabbage.
  • You can apply cheese spread or mozzarella.
  • You can use corns and olives.
  • You may sprinkle pav bhaji masala or podi masala in place of tandoori masala.
  • You may add degi mirch in place of kashmiri red chilli powder.
Try other uttapam recipes:

Labels:

Comments

Post a Comment

Popular posts from this blog

Sabut Masoor Ki Dal | Whole Masoor Dal

Sabut Masoor Dal (Whole brown lentil) is a popular dal variety of Indian cuisine. This whole lentil curry is delicious, flavorful and easy to make. Sabut Masoor have a brown- black skin leading to this dal popularly being known as kaali dal. This is one of the healthiest and classic dal of main course as considered as a good source of protein and has a high nutrition profile. This is one of my favourite dal. This Dal is usually has a medium to thick consistency and it gets even thicker and creamier as it cools down. Whole lentils have high fibres and take too much time to cook so soak them for 30 minutes before cooking and then cook in a pressure cooker. Then you can temper this with onion tomato or only heeng jeera. You can give some flavor by adding garam masala and amchoor powder that you prefer. Serve this dal with steamed or jeera rice with roti. Masoor dal gives a great taste with rice. Course : Main course Cuisine : North Indian Prep Time : 5 minutes Cook Time : 30...
Post a Comment
Read more

Green Coriander Chutney

Green Coriander Chutney (Cilantro Chutney) or Hari Chutney is simple, healthy and tasty recipe. This Hare Dhaniye ki Chutney is a basic recipe of Indian dip or sauces which is made by coriander leaves, green chillies and basic spices. This is served with snacks, sandwiches and chaat. There are lots of variants of green chutney but here we made a simple hare dhaniye ki chutney. Ingredients: 1 cup coriander leaves 3 inch ginger 3 green chilli ½ tsp cumin (jeera) ½ tsp coriander powder 1 tsp chaat masala ¼ tsp black salt ½ tsp salt 1 tsp amchoor powder a pinch of hing / asafoetida ½ cup water  Instructions: Take fresh bunch of coriander leaves. Pluck them and rinse them in lots of water to remove any dust or dirt. Roughly chop them. Wash ginger and peel skin. Chop into pieces. Put coriander leaves and ginger in a blender. Add all spices and water into bl...
Post a Comment
Read more

Paneer bhurji pocket paratha

Paneer bhurji lifafa paratha Paneer bhurji pocket paratha is a delicious, kid’s friendly and tempting enveloped shaped paratha. Pocket paratha or lifafa paratha literally means an envelope that gives an amazing look to a simple whole wheat paratha. This pocket paratha is made by folding the chapatti dough in the shape of envelope with paneer bhurji stuffing inside it. Pocket paratha can be stuffed with any other veggies but paneer is a most popular stuffing. Paneer Bhurji is a delicious and quick North Indian recipe made with crumbled paneer. To make this recipe paneer is sautéed with onion, tomato and spices. Then it is stuffed into paratha. To make soft paratha, use ghee to knead the dough. Fry this paratha into ghee to get a rich aroma. If you are bored with simple stuffed paratha, cook this bhurji stuffed paratha. It is loved by all groups either elder or kids. It does not take much time to prepare. Stuffing parathas with a variety of healthy and delicious fillings is an excellent ...
Post a Comment
Read more

Gajar ka Achar

Gajar ka achar (Carrot Pickle) is a spicy, tangy condiment which is prepared with red carrots and spices in winter season. This can be served with parathas, dal or rice. This is an instant version of pickles. Canned or packed pickles have many preservatives so prepare them at home. This is really easy to make. This pickle stays good for about 4 -6 weeks if handled with moist free spoon. There are so many varieties of this pickle. You may add many kinds of vegetables like cauliflower, ginger, radish (mooli), turnip (Shalgam) or green chillies. Ingredients: 3 gajar (Carrots) 1 tablespoon Mustard oil 1 teaspoon Red Chilli Powder 1 teaspoon Salt 1/2 teaspoon Haldi (Turmeric Powder) 1 teaspoon Saunf (Fennel Seeds) 1 teaspoon Sarson (Mustard Seeds) Instructions: 1. Wash and peel the carrots. Chop them into 1 and ½ inch long pieces. Dry them for 2-3 hours on a kitchen linen in direct sunlight or leave for overnight. There should be no moisture on them. 2. Grind must...
Post a Comment
Read more

Sabudana Uttapam

Sabudana Uttapam | Sabudana Appe  Sabudana uttapam and appe both are delicious and tempting recipes prepared using sabudana (sago) and sama ke chawal (samak rice) or ‘Barnyard millet’. These can be taken as a snack or for fasting days. This is a no onion no garlic recipe. Both recipes are prepared using one batter. You can easily cook two different dishes within minutes. Batter is made with sabudana, sama rice, curd, veggies and some basic ingredients that we use for falahari foods. Sabudana and sama rice are soaked and then grinded to make a smooth paste. We can make uttapam, idli, chilla or appe from this batter. The cooking method is similar to normal uttapam.  There are so many recipes that are prepared using sabudana like sabudana vada, sabudana khichdi and sabudana kheer. These recipes are traditional and very popular in western India. But this recipe is a different and delectable with some tanginess and spicy flavor. They can be served with coriander chutney or coconut ...
Post a Comment
Read more