Name: Uttapams with a 2 minute Coconut chutney recipe by Bindiya Sharma at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 cup leftover Idli batter; 1/2 cup water to dilute Idli batter; salt and red chilli powder to taste; 1 medium onion chopped; 1 medium tomato chopped; 4 green chillies chopped; handful of fresh curry leaves washed and chopped; 4 tbsp dessicated coconut; 2 tbsp urad dal washed(dhuli)/ chana dal; oil as required; 1/4 tsp mustard seeds

ABOUT Uttapams with a 2 minute Coconut chutney RECIPE

Great way to use up leftover Idli Batter! These come together in minutes and are great for packed lunches!!

Ingredients Serving: 2

1 cup leftover Idli batter
1/2 cup water to dilute Idli batter
salt and red chilli powder to taste
1 medium onion chopped
1 medium tomato chopped
4 green chillies chopped
handful of fresh curry leaves washed and chopped
4 tbsp dessicated coconut
2 tbsp urad dal washed(dhuli)/ chana dal
oil as required
1/4 tsp mustard seeds

Instructions

Dilute the idli batter with water so that it is of pancake batter like consistency.
Heat a non stick pan and spread out a ladleful of batter in a circular manner. Top with a little chopped onions, tomato, green chilli, curry leaves.
Drizzle a little oil along the sides, flip over and cook till golden on both sides
for chutney- Dry roast the urad dal in a small frying pan for two minutes, remove and reserve. In the same pan add 1/4 tsp oil and mustard seeds, let sputter and keep aside.
In a small blender combine coconut, dal, 2 green chillies, 1 tbsp curry leaves and 2-3 tbsp water. Blend and check it should be of chutney consistency. Take out and season with salt. Temper with the mustard seed oil and serve with the uttapams.

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