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.