Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 21 mini uttapas
Ingredients :
1 1/2 cups sprouted matki (moath beans)
1/4 cup finely chopped coriander (dhania)
1 tsp green chilli paste
1/4 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
salt to taste
1 3/4 tsp oil for greasing and cooking
For Serving
mint and onion chutney
Method :
Combine the sprouted matki and ½ cup of water in a mixer and blend till smooth.
Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
Grease a non-stick mini uttapa pan with ¼ tsp of oil.Pour 1 tbsp of the batter in each of the 7 uttapa moulds and spread it gently in a circular motion to make a 75 mm. (3”) round uttapa.Cook all the 7 uttapas using ½ tsp of oil, till they turn brown in colour from both the sides.
Repeat steps 4 and 5 to make 14 more mini uttapas in 2 more batches.Serve immediately with mint and onion chutney.
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