Let's admit it -- a burst of colours never hurt anyone! I like colours and love it when they blend into something appetizing too! Few weeks back, on a Sunday, I made these Uttappams on my brand new mini-pancake griddle and they turned out perfect. Talk about transforming a rather easy snack into something curiously gorgeous and delicious too! I highly recommend these for Breakfasts or Tea-time snacks. And you can whip them up for your little one's tiffins too (I don't recommend -- the other kids may pounce upon!)
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| Simple. Quick. Appetizing. Delicious. What more can one ask for? :-) |
Ingredients (for 4 people or 40 mini-uttappams):
- 1 Kg Uttappam Batter (easy to make from scratch, but needs overnight fermentation).
- 1 Cup Grated Beetroot
- 1 Cup Finely Chopped Onion
- 1 Cup of Diced Tomato, de-seeded
- 1 Cup of Chopped Coriander
- 1/2 of Cup of Milagai Pudi Powder (or Powder Chutney / Gunpowder)
- Salt to taste
- Ghee or Oil to cook
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Kindle the artist inside you. Paint your Uttappams with creative and colourful toppings! Yum!
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Recipe:
- It can't get any simple. Simply give your Uttappam batter a nice stir (and a salt check) and bring it to room temperature if cold.
- Take a griddle, preferably a mini-pancake one, and lay about 3 Table Spoonfuls of Batter - roughly making a 3-4" Uttappam.
- Top each of your Uttappams with Beetroot, Onion, Coriander, Tomato & Pudi.
- Be careful not to go overboard with the topping - just try to cover the top, that's it - or you may have difficulty in flipping over.
- Add some Ghee (or oil) around edges and cook till the bottom is nice golden brown.
- Flip it. Let it cook for 2-3 minutes until the toppings are cooked and mild caramalization occurs.
- Serve hot with coconut chutney or ketchup! Enjoy!
Tip: Try going a little creative with toppings. Try Schezwan sauce, Cheese, 3 colours of Capsicum, Minced Broccoli, Grated Coconut, Ginger Chilly Paste, Black Pepper Powder etc! Your platter is only limited by your imagination!
