How to make Palak Baby Uttapam -
Healthy breakfast item made from spinach leaves.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach Leaves, Dosa Batter (डोसे का घोल)
Cuisine : Indian
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Palak Baby Uttapam checkout Spinach Corn Cheese Sandwich Toast, Spinach Pie, Spinach And Mushroom Pancakes, Palak Tikki With Soya Granules . You can also find more Snacks and Starters recipes like Masoor Dal Ke Pakode Khoya Puri Rice Pakoda Whole Wheat Masala Cracker-SK Khazana
Palak Baby Uttapam Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Palak Baby Uttapam Recipe
Spinach Leaves 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
Method
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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
