How to make Palak Baby Uttapam Recipe - Healthy breakfast item made from spinach leaves.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach leaves (palak) ( पालक के पत्ते ) , Dosa Batter ( डोसे का घोल )

Cuisine : TamilNadu

Course : Snack

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Palak Baby Uttapam

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

For more recipes related to Palak Baby Uttapam checkout Spinach Corn Cheese Sandwich Toast , Spinach Pie , Palak ki Shaami , Spinach With Raisins . You can also find more Snack recipes like Overload Chocolate Cookies, Anda Papdi Chaat, Masala Potatoes on Toast, Moong Dal Waffle. Or try out these recipes from TamilNadu Cuisine like Rungaswamy Murangakai Sambar, Urulai Chops, Idli, Raw Mango Rasam.

Palak Baby Uttapam Recipe Card

Palak Baby Uttapam

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Palak Baby Uttapam

  • Spinach leaves (palak) blanched and chopped 1/2 medium

  • Dosa Batter 4 cups

  • Butter 2 1/2 tablespoons

  • Garlic finely chopped 3-4 cloves

  • Green chilli finely chopped 1

  • Salt to taste


Step 1

Heat half tablespoon of butter in a non-stick pan, add the garlic cloves and sauté for a minute. Add the green chilli and spinach leaves and continue to sauté for thirty seconds. Cook the mixture till the moisture is totally absorbed. Allow the mixture to cool and then add to the fermented batter.

Step 2

Add salt to the dosa batter and mix well. Heat the remaining butter on a non-stick tawa, pour a ladleful of the dosa batter on it and spread into a mini sized uttapam.

Step 3

Cook till evenly done from the underside. Similarly, make the remaining uttapam. Serve hot with coriander chutney.

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