How to Cook Appetizing Uttapam with tomato chutney and coconut chutney

Uttapam with tomato chutney and coconut chutney. Instant south indian onion tomato chutney for dosa - A quick & easy recipe of onion tomato chutney which complements dosa, idli or uttapam. When it comes to South Indian cuisine, dosa is ubiquitous dish that is popular across the globe. Rava Uttapam with Coconut & Tomato Chutney.

Coconut Chutney is best loved chutney all over India, it is served with all south Indian dishes like dosa, uttapam, idill etc. Onion Uttapam is a dosa-like dish from South India made by cooking ingredients in a batter. I have also shared the traditional Uttapam recipe with Idli Dosa Batter. You can have Uttapam with tomato chutney and coconut chutney using 15 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Uttapam with tomato chutney and coconut chutney

1. Prepare 3/4 cup of pre boiled rice.
2. It's 3/4 cup of regular rice.
3. You need 1/2 cup of whole urad dal.
4. Prepare 1/4 tsp of fenugreek seeds.
5. Prepare As needed of Water.
6. It's As needed of Salt.
7. It's 1 of Onion chopped.
8. Prepare 1 of Carrot grated.
9. It's of For chutney.
10. It's 1/2 of Coconut grated.
11. Prepare 4 tbsp of Chana dal.
12. You need 4 tbsp of Peanuts.
13. Prepare As needed of Curd.
14. It's 2 Tsp of Curry leaves.
15. It's 1/2 tsp of Black mustard seeds.

These instant sooji uttapams can be made plain or topped with onions, tomatoes or mixed grated veggies. A simple South Indian breakfast of Onion tomato Uttapam with peanut and coconut chutney Indian Chutneys. The world of Indian Chutneys is diverse and versatile. Across different cuisines of India, there is a chutney of almost every ingredient from fresh herbs, to fruits, to vegetables, to dried fruits and nuts, to even just spices! coriander coconut chutney, Coconut Coriander Green Chutney recipe for idli, dosa, uttapam, upma with detailed step by step photos and video.

Uttapam with tomato chutney and coconut chutney step by step

1. Wash the rice for 3-4 times and soak it for 4-5 hours..
2. Wash the dals and soak it for 4-5 hours..
3. Grind rice with little amount of oil. It should not be too watery or too thick..
4. Same way grind the dals and mix rice and dal and keep it in a large vessel and cover. Keep it for at least 8 hours till it's well fermented. Also add salt to it..
5. While grinding add salt..
6. After it is fermented add chopped onions and grated carrots. Add salt if required..
7. Take a tawa. Add two spatula of the batter. Spread it and sprinkle 1tsp of oil. Cover it for a minute and then flip it to the other side..
8. Cook till it's golden in colour. Cook both the sides well..
9. Now for chutney. Grate the coconut..
10. Fry peanuts and chana dal separately..
11. Take a mixer grinder and add peanuts, chanadal and grated coconut. Add little water and grind it to smooth paste..
12. Also add salt as per taste..
13. Add curd to it. And season it with mustard seeds, dry red chilli and curry leaves..

While coconut is the main essence of the coriander coconut chutney the greens - coriander and spinach - play a very important role in perking up the flavour and colour. Garlic also works magic with the taste of coriander coconut chutney. Green coriander coconut chutney recipe with step by step photos. This green cilantro coconut chutney is another variation of chutney that goes well with idli, dosa, vada, uttapam, upma or other South Indian tiffin snacks. If you are having idli or dosa then a chutney or dip made with fresh coconut is kind of must with these snacks.