Tricolor Uttapam & Chutneys Recipe | Without Artifical Colors | IndependenceDaySpecial
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Tricolor Uttapam & Chutneys Recipe | Without Artifical Colors | IndependenceDaySpecial
INGREDIENTS:
Orange Chutney
- Oil - 3 tbsp
- Garlic - 1 tbsp
- Ginger - 1/2 inch
- Green Chili - 1 small
- Onion - 2 sliced
- Salt - To taste
- Tamarind - 2 tbsp
- Coconut - 1 tbsp
- Roasted Chanadal - 3 tbsp
- Tomatoes - 1 cup
Coconut Chutney
- Chopped Coconut - 1 cup
- Puffed Chana Dal - 3 tbsp
- Green chili - 1
- Ginger - 1 inch
- Salt - to taste
- Cumin Seeds - 1 tsp
- Curry Leaf - 2
- Water - to make paste
Tempering for orange chutney
- Oil - 1 tbsp
- Mustard Seeds - 1 tsp
- Split Black Grams - 1/2 tsp
- Curry Leaf - 2 - 3
- Whole Red Chili - 4 - 5
- Asafoetida/Hing - a pinch
Green chutney
- Coriander - handful
- Mint -
- Green Chili - 1 1/2
- Salt - 3/4 tsp
- Black Salt - 1/4 tsp
- Lemon Juice - 1 1/2 tsp
- Cumin Seeds - 1 tsp
- Water - to make paste
- Yogurt -
Tempering for coconut chutney
- Oil - 2 tbsp
- Mustard - 1tsp
- Curry Leaf - 2 - 3
- Split Black Grams - 1/2 tsp
- Red chili - 1 small
For Orange Uttapam
- Red Bell Pepper - 1
- Carrot - 2
- Tomato - 1
- Uttapam Batter -
- Carrot - greated
For Green Uttapam
- Water -
- Spinach -
- Coriander -
- Uttapam Batter -
- Capsicum - chopped
- Oil -
Other ingredients
- Urad Dal - 3/4 cup
- Par Boiled Rice - 2 cups
- Salt - to taste
- Water -
- Cheese -
- Onion - chopped
RECIPE STEPS:
- For Uttapam Batter : Soak the Rice and Dal together overnight after washing well in running water till clear.
- Grind to a thick paste, add salt, cover and let it ferment for 4-6 hours. Uttapam Batter is ready.
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- For Orange Uttapam: Roast a red bell pepper over fire until completely charred, and soft. Then transfer to ice cold water and rub to remove the black skin. Discard the black skin, seeds and stalk. Chop the pepper and add to a blender.
- Chop and boil two carrots till soft. Along with roughly dice a tomato and throw in the tomato and carrot to the blender along with the pepper, make a paste.
- Take 1/3 of the fermented uttapam batter and add to this paste, mix well and adjust salt if needed.
- Heat up a wok/kadhai and grease with oil. Pour in a ladle of batter and top up with grated carrot. Drizzle oil over the edges, place the lid and cook till golden in low flame. Flip over for a second and serve.
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White Uttapam
- In a wok, pour in a ladle of batter top with onions, drizzle oil over edges, cover with lid and cook till golden on bottom then flip over for a second, flip back top with cheese cover for a second for the cheese to melt and serve.
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Green Uttapam
- Blanch the Spinach by submerging them in boiling water for 30 seconds then transfer to ice cold water. Squeeze excess water and add to a blender along with coriander to make a smooth paste.
- In a wok, pour in a ladle of batter and then top with green capsicum, drizzle with oil, cover and cook until done, then flip for a second and serve.
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- For Orange Chutney : Heat up 3 tbsp oil, add ginger, garlic, gr chili stir well. Add the sliced onions, salt and saute till they sweat, there in after add the coconut, puffed bengal gram, tamarind and cook till 2-3 mins or till the onions are light brown.
- Add the tomatoes and cook till the mixture is pulpy.
Tempering
- Heat up the oil, add mustard seeds, once they splutter add in the urad dal, asafoetida, curry leaves and dry red chilies.. Pour the tempering over the pulpy mixture and make a thick chutney using sufficient water.
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- For White Chutney : In a blender, add the coconut, puffed bengal gram, green chili, ginger, salt, cumin seeds, curry leaves and water. Make a paste and keep aside.
- Heat up a pan with oil for the tempering, add the mustard seeds, curry leaves, black gram/urad dal and dry red chili. Pour the tempering. Coconut chutney is ready.
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Green Chutney
- In a blender jar, add the coriander, mint, green chili, salt, black salt, lemon juice, cumin seeds and a little water to make a thick paste. Then incorporate yogurt and serve. ENJOY!