Spinach uttapam with mint chutney Recipe

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.

4.4
22 Rating -
Rate
Vegdiet
40minstotal
30minsPrep
10minsCook
40m.total
30m.Prep
10m.Cook
Spinach uttapam with mint chutney
plan
Bookmark

ingredients serve

Ingredients for Spinach uttapam with mint chutney Recipe

  • 1/4 cup Rice
  • 0.13 cup Urad Dal
  • 1/4 cup Spinach, Finely Chopped
  • As required Salt To Taste
  • as per your need Oil For Cooking
  • as required For Mint Chutney
  • 1/4 cup Fresh Mint Leaves
  • 0.13 cup Fresh Coriander Leaves
  • 0.63 En Chilies
  • 1/4 inch Ginger
  • 1/4 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

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

MacroNutrients

  • Carbs
    17g
  • Protein
    5g
  • Fiber
    8g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    92mg
  • Iron
    5mg
  • Vitamin A
    2025mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    105mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    45mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    101mg
  • Manganese
    3mg
  • Phosphorus
    73mg
  • Selenium
    6mcg
  • Zinc
    1mg
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
show more
Recipe By Slurrp