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Baby Uttapam With Garlic Spinach Topping
A home-maker, loving wife, food blogger, foodie (who loves to eat outside), loves food photography and cooking, Riddhi Vasavada is the perfect example of a woman who has taken her passion for cooking to newer heights. Her passion for food emerged after realizing true sense of food taste and food photography.
Ingredients
- 1 cup
- 1 cup
- 1/4 tsp
- 2-3 tbsp
- 3-4
- 1
- 1/4 tsp
- 1 tsp
- For Garnishing
Method of Preparation
- Heat sufficient water in pan.
- Once it boils, add spinach leaves, and boil for 1 minute.
- Remove from the hot water and put into chilled water.
- After 2 to 3 minutes, squeeze spinach leaves and remove excess water from it.
- Blend spinach leaves in smooth paste. Keep aside.
- In a pan, heat 1 tbsp oil and add cumin seeds, garlic, green chilly, sauté till garlic brown.
- Add spinach paste, salt, garam masala, mix well.
- Cook for 2 to 3 minutes or mixture become semi dry.
- Add lemon juice, mix well. Keep aside.
- Heat non stick tawa and pour 1 to 2 Tablespoon Uttapam batter on it.
- Don’t spread it.
- Pour some oil and cook till evenly done from beneath.
- Similarly make the remaining uttapam.
- Take serving plate and arrange the baby uttapam on it.
- Add 1 tbsp spinach topping on them and garnish with a little carrot pickle.
- 15 minutes
- 15 minutes
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