Uttapam with beetroot Dip. My garlicky yogurt dip, this egyptian beetroot dip, a quick salsa, and my favorite creamy hummus (remind me to share the recipe with you) usually make There are various ways to cook beets for this dip. The first is roasting them in the oven, which is my favorite method because slow roasting really. This luscious beet dip from London chef Yotam Ottolenghi is delicious on its own or served in tandem with other meze.

Find this Pin and more on B by sho cho. Low in calories and loaded with fibre, vitamin C and minerals, beetroot is a bliss for all the health-conscious people out there. Made with beetroot, mint leaves and curry leaves, Beetroot Dip is an amazing way to consume beetroot. finally, onion uttapam is ready to be served with chutney of your choice. You can cook Uttapam with beetroot Dip using 18 ingredients and 7 steps. Here is how you cook it.

Ingredients of Uttapam with beetroot Dip

Prepare 1 cup of Sooji (Rawa).
Prepare 2 tbsp of whole wheat flour.
It's 1/2 cup of rice flour (optional).
It's 1/2 cup of curd.
You need 2 of onions finely chopped.
You need 1 of carrot grated.
It's 1 of capsicum finely chopped.
Prepare 2 of tomatoes finely chopped.
Prepare 5-6 of curry leaves.
You need 1/2 tbsp of mustard seeds / rai.
You need as needed of Water.
Prepare to taste of Salt, pepper, chilli flakes.
It's as needed of Oil for cooking.
Prepare of For Beetroot dip.
You need 1 cup of curd smoothened.
It's 1 of medium beetroot finely chopped or grated.
Prepare To taste of Sal and pepper.
It's As needed of Chilli flakes.

Plus, it's also a vibrant addition to your holiday entertaining menu. The much awaited official party season of the year is nearly here. Beetroot Dip is super easy to make. It's a veggie dip that even the veggie haters will like!

Uttapam with beetroot Dip instructions

Take all the flours in a bowl, add curd, salt, pepper, chilli flakes and mix. Add water to make dosa batter like consistency.
Take all the veggies in a bowl. Make a tadka of curry leaves and Rai with 1 tbsp oil and mix it in veggies. Add salt and pepper..
Not heat a non stick pan, brush some oil and spread tha batter. Don't make it too thin..
Noe spread the veggies on it and press a bit with a spatula..
Cook evenly from both sides..
For Beetroot dip- mix curd and beetroot, add salt, pepper and chilli flakes and mix thoroughly..
Serve hot Uttapam with dip..

The colour of this Beetroot Dip is so eye-catching and bright. And to make things even better, it is great for parties, snacks and everything in-between! It is perfect for crackers and tortillas. This is an exotic and popular dish inspired by the Moroccan beetroot salad. Sydney-based Moroccan chef Hassan M'Souli, from Out of Africa restaurant, recommends using fresh baby beetroot to make the dip.