Spinach Uttapam with Mint chutney
- 8 slices of bread (any kind)
- Semolina 4 tablespoon
- Oats powder 4 tablespoon
- All purpose flour 1 tablespoon
- 1 cup raw spinach puree (coarse)
- 1 tsp pepper
- 1/2 Onion, thinly sliced
- 1/2 Tomato, finely chopped
- 1 tablespoon chopped Coriander
- For the mint chutney: 1 small Onion
- 1 small Tomato
- 1 inch Ginger
- 4 cloves of Garlic
- 2 cups fresh Mint leaves
- 2 green Chillies
- 1 tsp Sugar
- 1 tsp dry Mango powder (optional)
- Salt to taste
- For the mint chutney: Grind all the chutney ingredients together into a coarse paste and add a little salt as per taste. Keep aside.
- For the Uttapams: Cut the bread into roundels with the help of a large cookie cutter or a glass. Do it in such a way that all the crust is taken out.
- To make the oats powder, just dry roast the oats in a hot pan and grind when cooled. Keep it in an air tight container. Take a large bowl, add semolina, flour, oats powder, spinach puree, pepper, salt, and mix them together.
- Make a thick paste of this mixture. Add in a tablespoon of water or yogurt if the mixture is hard.
- Heat a non stick pan with a few drops of oil. Keep this on a low flame.
- Spread a tablespoon or two of the green mixture onto one roundel of bread. Now sprinkle some onions and tomatoes on top. Place it on the pan, bread side down.
- Once the bread is golden and crisp. Flip it carefully with a spatula and cook for few minutes until the green mixture is cooked.
- Add a little olive oil to prevent any sticking. Make all the roundels in the same manner and garnish them with coriander.
- Serve hot.
My Tip: While making the semolina paste add a tablespoon of yogurt to create a nice flavour.