Mini-Schezwan & Cheese Uttapam | How to make Mini-Schezwan & Cheese Uttapam

By Trisha Rudra  |  24th Nov 2016  |  
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  • Mini-Schezwan & Cheese Uttapam, How to make Mini-Schezwan & Cheese Uttapam
Mini-Schezwan & Cheese Uttapamby Trisha Rudra
  • Prep Time

    30

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

45

0

About Mini-Schezwan & Cheese Uttapam Recipe

A no-fuss, fun and zingy breakfast that's perfect for lunch-boxe, especially for your kid's school tiffin. And if you want to take it to the office, not a bad idea either.

Mini-Schezwan & Cheese Uttapam is a delicious dish which is enjoyed by the people of every age group. The recipe by Trisha Rudra teaches how to make Mini-Schezwan & Cheese Uttapam step by step in detail. This makes it easy to cook Mini-Schezwan & Cheese Uttapam in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Mini-Schezwan & Cheese Uttapam at home. This amazing and mouthwatering Mini-Schezwan & Cheese Uttapam takes 30 minutes for the preparation and 10 minutes for cooking. The aroma of this Mini-Schezwan & Cheese Uttapam is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mini-Schezwan & Cheese Uttapam is a good option for you. The flavour of Mini-Schezwan & Cheese Uttapam is palatable and you will enjoy each and every bite of this. Try this Mini-Schezwan & Cheese Uttapam and impress your family and friends.

Mini-Schezwan & Cheese Uttapam

Ingredients to make Mini-Schezwan & Cheese Uttapam

  • Fine semolina/Wheat rava - 250 gms (about 1 and 1/2 cups)
  • yogurt/Hung curd - 100 gms
  • Frozen corn - 1/2 cup
  • Ching's Schezwan chutney - 1 tbsp for each
  • Grated cheddar/mozzarella cheese - 1/2 cup packed
  • salt - to taste
  • baking soda - 1/2 tsp
  • water - as needed
  • butter - for frying

How to make Mini-Schezwan & Cheese Uttapam

  1. Whisk the yogurt well with the semolina; it will be tight and thick, add little water, until consistency is like idli batter.
  2. Add the salt. Keep aside for 20 to 30 mins.
  3. Work on othet ingredients.
  4. Boil the corn, or just soak it in hot water until it's thawed (frozen corn doesn't need to be boiled)
  5. Now add the soda and mix the batter well, adding water if needed.
  6. Ready a tava or pan, and spread some butter on it.
  7. Ladle a small scoop of batter, and spread it until it's even; don't spread it too much. Or just gently swirl the pan a bit. We don't want the uttapams to flatten out. (Keep them about 4 inches in size).
  8. Now gently spoon over some schezwan chutney, spreading it evenly over the batter.
  9. Sprinkle the corn over, and cover with grated cheese.
  10. Cover the pan with a lid, and let it cook for 2 to 3 mins, until the top is set; you don't need to flip it.
  11. Once the bottom is light golden and top is set, it's done.
  12. Serve hot with sides, or wrap and pack for your kid's 'dabba'

My Tip:

Alternate toppings can include shredded chicken or paneer, capsicum, carrots, tomatoes, etc. The cheese is optional, but the combination of schezwan and cheese goes really well :)

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