Spinach uttapam with mint chutney Recipe

Name: Spinach Uttapam With Mint Chutney Recipe
Total time: 40 min
Yield: 4
Cuisine: Tamil

Recipe By Slurrp

Spinach uttapam is a delicious and healthy Indian breakfast dish made with a batter of fermented rice and lentils, topped with a generous amount of spinach. It is a perfect combination of flavors and textures, with the soft and fluffy uttapam complemented by the freshness of the spinach. Serve it with a tangy and refreshing mint chutney for a complete meal.

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40minstotal

30minsPrep

10minsCook

ingredients serves

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Ingredients For Spinach uttapam with mint chutney Recipe

1 cup Rice
0.5 cup Urad Dal
1 cup Spinach, Finely Chopped
As required Salt To Taste
as per your need Oil For Cooking
as required For Mint Chutney
1 cup Fresh Mint Leaves
0.5 cup Fresh Coriander Leaves
2.5 En Chilies
1 inch Ginger
1 tablespoon Lemon Juice
As required Salt To Taste

Directions : Spinach uttapam with mint chutney Recipe

Cooking Directions

STEP 1.To make the batter, soak rice and lentils overnight and grind them into a smooth paste.
STEP 2.Ferment the batter for 6-8 hours or overnight.
STEP 3.Add chopped spinach to the batter and mix well.
STEP 4.Heat a non-stick pan and pour a ladleful of batter onto it.
STEP 5.Spread the batter in a circular motion to form a thick pancake.
STEP 6.Drizzle oil around the edges and cook on medium heat until the bottom turns golden brown.
STEP 7.Flip the uttapam and cook the other side until it is cooked through.
STEP 8.Repeat the process with the remaining batter.
STEP 9.Serve the spinach uttapam hot with mint chutney.

Cooking Tips

You can add finely chopped onions, tomatoes, and green chilies to the batter for extra flavor.
Make sure the pan is hot enough before pouring the batter to get a crispy texture.
You can also add grated cheese on top of the uttapam for a cheesy twist.
To make the mint chutney, blend mint leaves, coriander leaves, green chilies, ginger, lemon juice, and salt together until smooth.

Storage and Serving

Leftover uttapam can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat the uttapam in a pan or microwave before serving.
Serve the spinach uttapam with mint chutney and coconut chutney for a complete meal.

Nutrition
value

106

calories per serving

1 g Fat5 g Protein17 g Carbs8 g FiberOther

Current Totals

1 g Fat
5 g Protein
17 g Carbs
8 g Fiber

MacroNutrients

Carbs
17 g
Protein
5 g
Fiber
8 g

Fats

Fat
1 g

Vitamins & Minerals

Calcium
92 mg
Iron
5 mg
Vitamin A
2025 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
105 mcg
Vitamin B12
0 mcg
Vitamin C
45 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
101 mg
Manganese
3 mg
Phosphorus
73 mg
Selenium
6 mcg
Zinc
1 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.