How To Make Spinach Uttapam with Mint chutney
Three words only for this dish, healthy, healthy and healthy! My niece hates green vegetables but she loved these and has promised to make them for her lunch every day.
- Prep Time30mins
- Cook Time10mins
Ingredients to make 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
Steps to make Spinach Uttapam with Mint chutney
- 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.