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chutney cheese toast sandwich recipe | cheese chutney sandwich | Indian grilled cheese sandwich | street style cheese chutney sandwich | with 21 amazing images. chutney cheese toast sandwich recipe | cheese chutney sandwich | Indian grilled cheese sandwich | street style cheese chutney sandwich is a quick snack which can be made in 5 minutes. All you have to do is make the chutney in advance. Learn how to make cheese chutney sandwich. To make chutney cheese toast sandwich, place 2 bread slices on a clean, dry surface. Apply ½ tsp of butter on each bread slice. Spread 1 tsp of green chutney on each buttered bread slice. Place a cheese slice over one buttered-chutney bread slice. Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over it. Place the sandwich in a greased sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides. Cut into 6 equal pieces, place it on a plate and apply ½ tsp of butter evenly over it. Repeat steps 1 to 7 to make 3 more toasts. Serve immediately with tomato ketchup. The Indian grilled cheese sandwich is a buttery and tasty toast that is much-loved by Mumbaiites. It is sold all across the city by roadside food vendors, and is surprisingly easy to replicate at home! It is completely enticing, though simple. The cheese chutney sandwich as the name suggests is buttered bread, lined with chutney, sandwiched with cheese and toasted till the cheese melts and mingles with the chutney. You can use cheese slices or grated cheese to make this street style cheese chutney sandwich, but just ensure that you are generous with the butter to get the authentic texture and taste. You can also try other Mumbai roadside recipes like the samosa sandwich and mysore masala dosa. Tips for chutney cheese toast sandwich. 1. You can avoid toasting the sandwich and carry it for picnics and travel. 2. A sprinkle of chaat masala on the cheese would enhance the flavour. 3. As a healthy variation, use multigrain bread instead of white bread. Enjoy chutney cheese toast sandwich recipe | cheese chutney sandwich | Indian grilled cheese sandwich | street style cheese chutney sandwich | with step by step photos.

vegetable chapati roll recipe | chapati roll with vegetables | Indian veg roll | leftover chapati roll | with 19 amazing images. vegetable chapati roll recipe | chapati roll with vegetables | Indian veg roll | leftover chapati roll that can be set on the table in a matter of minutes if you have leftover chapati. Learn how to make chapati roll with vegetables. To make vegetable chapati roll, divide the stuffing into 8 equal portions. Keep aside. Place a chapati on a clean, dry surface and spread ½ tsp of chilli sauce evenly over it. Place a portion of the stuffing on one side of the chapati and roll it up tightly. Repeat steps 2 and 3 to make 7 more rolls. Serve immediately. The chapati roll with vegetables is an intelligent way to make use of leftover chapatis, and is also conveniently easy to make. The stuffing just needs to be mixed together and requires no cooking, so it is quite fast and easy. The bright and juicy medley of veggies that are rolled up inside chapatis to make a sumptuous leftover chapati roll snack can also be enjoyed for dinner with a bowl of soup, or served to kids when they return from school. We have chosen a wide assortment of veggies to make this roll, combining different colours, textures and flavours. You can alter the mix depending on what is there in your fridge. If you like Indian veg roll, you can also try other roll recipes like the potato and corn rolls or stuffed moong dal and potato rolls. Tips for vegetable chapati roll. 1. The stuffing can be mixed and kept refrigerated. However assemble the roll just before serving, else it will turn soggy. 2. For kids, the chilli sauce for spreading can be replaced with tomato ketchup. Learn how to make tomato ketchup at home. Enjoy vegetable chapati roll recipe | chapati roll with vegetables | Indian veg roll | leftover chapati roll | with step by step photos.

vegetable rice cake using idli batter recipe | Gujarati rice handvo | leftover idli batter recipe | instant Indian breakfast | with 29 amazing images. vegetable rice cake using idli batter recipe | Gujarati rice handvo | leftover idli batter recipe | instant Indian breakfast is a quick fix dish to make and serve when you are in a hurry. Learn how to make Gujarati rice handvo. To make vegetable rice cake using idli batter, combine all the ingredients, except the fruit salt, in a deep bowl along approx. With 2 tbsp of water and mix well. Keep aside. Just before making the rice cake, sprinkle the fruit salt and 2 tsp of water over the batter. When the bubbles form, mix gently. Divide the batter into 2 equal portions and keep aside. Heat 2 tsp of oil on a non-stick tava (griddle), add ½ tsp sesame seeds, ¼ tsp carom seeds, ¼ tsp mustard seeds, ¼ tsp cumin seeds and ¼ tsp asafoetida. When the seeds crackle, pour 1 portion of the batter on the tava and spread the batter evenly in a circular motion using big spoon. Cover with a lid and cook on a medium flame for 3 to 4 minutes or till it is golden brown in colour from both the sides. Repeat steps 4 to 6 to make 1 more vegetable rice cake using idli batter. Serve the vegetable rice cake using idli batter immediately with green chutney. Gujarati rice handvo is made with Idli batter to which with carrots, cabbage, doodhi are added. Then fruit salt is added and the batter is cooked with an aromatic tempering on a non-stick tava to make a delectable snack. While it is easy to make, this leftover idli batter recipe, it can also be made a bit more exciting by adding other colourful veggies like corn or green peas and cutting into exciting shapes. Let your imagination run wild! Serve this instant Indian breakfast with green chutney. Besides the regular idlis, try other recipes using idli batter like Dhokla Sushi with Bell Peppers, Stuffed Potato Idli, Instant Handva and Mini Cheese Uttapa. Tips for vegetable rice cake using idli batter. 1. You can also make idli batter at home. 2. Never mix the batter vigorously after adding fruit salt, the air trapped would escape resulting into thick, non-fluffy cakes. 3. Always cover and cook the vegetable rice cake. This is necessary for uniform cooking. Enjoy vegetable rice cake using idli batter recipe | Gujarati rice handvo | leftover idli batter recipe | instant Indian breakfast | with step by step photos.

corn and vegetable pulao recipe | Indian corn pulao with sweet corn | carrot corn pulao | with 40 amazing images. corn and vegetable pulao recipe | Indian corn pulao with sweet corn | carrot corn pulao has a lingering aroma which is thoroughly enjoyable. Learn how to make carrot corn pulao. Corn and vegetable pulao has the right proportion of each ingredient to impart an immense flavour to it. While the sweet corn is the highlight of this recipe, the combination of vegetables such as carrot and French beans marks the pulao too. Common but effective whole spices such as cinnamon, cloves and bay leaves further make the pulao truly irresistible. On the other hand, the unique paste of onion and spices give it a tasteful punch and the fried cashews as well as onions impart an enjoyable crunch. Just make sure the grains of rice are separate and not clumpy to make the Indian corn pulao with sweet corn to full perfection! When all these merge together in one mouthful, the experience is just too exciting. Carrot corn pulao is a meal in itself which needs no accompaniment. But if you wish, you can serve it with boondi raita. Tips for corn and vegetable pulao. 1. If you have added salt while cooking rice, then adjust the salt while making pulao accordingly. 2. Learn how to make fried onions. Enjoy corn and vegetable pulao recipe | Indian corn pulao with sweet corn | carrot corn pulao | with step by step photos.

rajma burger recipe | kidney bean burger | Indian veg burger with rajma patty | rajma tikki burger | with 78 amazing images. rajma burger recipe | kidney bean burger | Indian veg burger with rajma patty | rajma tikki burger is a perfect pick when you want to ensure a unique menu for your party! Learn how to make kidney bean burger. To make rajma burger, first make the rajma cutlets and the spring onion spread and then assemble the burger. Heat the oil in a non-stick pan, add the onions and capsicum rings and sauté gently on a medium flame for 2 minutes. Add the chilli flakes, mixed herbs, salt and pepper and sauté gently on a medium flame for 30 seconds. Remove from the flame and keep aside. Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside. Apply 1 tbsp of the spring onion spread on all the upper bun halves. Place the lower half of a bun on a clean, dry surface with the buttered side facing up. Place a lettuce leaf on the bun and 1 onion ring over it and apply 1 tbsp of the spring onion spread over it. Place a cutlet, 1 capsicum ring and 1 onion ring over it. Place the upper half of the bun over it with the spread side facing down and press it lightly. Repeat with the remaining ingredients to make 3 more burgers. Serve immediately with fried mozzarella sticks. With a rajma and paneer cutlet, and a unique curd-based spring onion spread that is very uncommon in burgers, this Indian veg burger with rajma patty is sure to impress your guests. Since this burger does not use cheese, serve it with mozzarella sticks or cheesy French fries, to complete the platter. What's more unique in this kidney bean burger is the use of onion and capsicum rings which are sautéed in oil and pepped up with chilli flakes and mixed herbs. This is a flavourful addition to the burger. If you like rajma tikki burger, then do try other exciting variants of burger like Chinese Burger and Corn and Chick Pea Burger. Tips to make rajma burger. 1. You can make the spring onion spread in advance and keep. 2. The cutlets should be coated very well with the breadcrumbs so they turn crisp on frying. 3. You can easily make burger buns at home. 4. In burger crisp lettuce is very important so make sure you submerge the lettuce in cold water for some time. Enjoy rajma burger recipe | kidney bean burger | Indian veg burger with rajma patty | rajma tikki burger | with step by step photos.

aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie | with 34 amazing images. aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie is a wholesome meal in itself. Learn how to make Indian aloo corn frankie. To make aloo corn tikki roll, make the rotis, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 6 equal potions and roll each portion into an oblong shape. Heat a non-stick tava (griddle), grease it with 1 tsp of oil and cook the rolls using a 2 tsp oil till they turn golden brown in colour from both the sides. Keep aside. Place a roti on a clean, dry surface, apply a little masala water evenly over it. Place a roll in the centre and roll it up tightly. Repeat steps 1 and 2 to make 5 more rolls. Serve immediately. The kathi roll is a boon to Indians! We can think of it as the desi answer to sandwiches, wraps , rolls and and other convenient on-the-go foods. While you can wrap your rotis with just about any subzi or salads that you have on hand, there are some evergreen favourites like the aloo corn tikka roll! In Indian aloo corn frankie, the rotis moistened with masala water are rolled up with a long mouth-watering tikki of boiled potatoes and sweet corn, perked up with tangy lemon juice and peppy spice powders. Your whole family will really enjoy the succulent filling inside these satiating rolls. Enjoy potato and corn frankie in a relaxed way with a cup of tea, or grab a roll and munch on it as you whiz to the office, either way it’s a delight to bite into! Tips for aloo corn tikki roll. 1.The roti, the corn tikki and the masala water can all be kept ready in advance. But assemble the roll just before serving. 2. The chaat masala and the garam masala for the masala water can be made at home. 3. To reduce cooking time, you can boil potatoes in a microwave. Enjoy aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie | with step by step photos.

brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | with 34 amazing images. brinjal rice is a wholesome South Indian style rice made using brinjals. Learn how to make brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | brinjal rice, also known as "Vangi bhat " or "Baingan Pulao," is a delicious and flavorful South Indian dish that combines the earthy flavors of brinjal (eggplant) with aromatic spices and rice. It is a vegetarian dish that is often served with raita or yogurt. Uniqueness of this vangi bhaat is its freshly homemade spice powder. This South Indian style brinjal rice is easy to prepare and makes for a satisfying meal on its own or as a side dish. You can also try Maharashtrian Style Baingan Rice. pro tips to make brinjal rice: 1. For richer flavour, cook this brinjal rice in ghee instead of oil. 2. You can also add potato cubes to make this recipe. 3. Do not pressure cook for more than 2 whistles otherwise the brinjals will become mushy. Enjoy brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | with detailed step by step photos.

paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss | with 65 amazing images. paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss is a nourishing and flavourful dish with a difference. Learn how to make lentil stuffed paratha. To make paneer masoor paratha, for the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover the dough with a lid and keep aside for 10 to 15 minutes. For the filling, clean, wash and soak the masoor in enough water in a deep bowl for 8 hours. Drain well. Combine the masoor and 1 cup of water in a deep non-stick pan, cover it with a lid and cook on a medium flame for 8 minutes or till the masoor gets cooked, while stirring occasionally. Drain well and mash it using a potato masher into a coarse mixture. Combine the coarsely mashed masoor, paneer, onions, chilli powder, turmeric powder, coriander powder and salt in a deep bowl and mix well. Divide the mixture into 6 equal portions and keep aside. Then divide the dough into 6 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling. Place one portion of the filling in the centre of the circle. Bring together all the sides in the centre and seal it tightly. Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides. Repeat steps 2 to 6 to make 5 more parathas. Serve hot with fresh curds. There is something very homely about this lentil stuffed paratha. Perhaps it is the satisfying, one dish meal feel, or the use of traditional ingredients which makes it seem so. In this lovely dish, wholesome whole wheat flour parathas are stuffed with a mixture of cooked whole masoor and crumbled paneer perked up with crunchy onions and peppy spice powders. These masoor paratha for weight loss are suitable for diabetes, heart patients and women with PCOS too. The protein from paneer in it helps boost metabolism. However, depending on your fat intake or requirement you can make your choice between full fat paneer and low fat paneer. Teamed up with calcium and phosphorus, these paneer masoor paratha help in bone strengthening. Serve these parathas hot off the tava with fresh curds. Tips for paneer masoor paratha. 1. The dough has to be soft, so the rolling becomes easier. 2. The masoor should be well cooked, but not very mushy. 3. Make sure you drain the masoor well before combining it with the paneer to avoid sogginess. 4. Mash the masoor coarsely to enjoy its texture in the filling. 5. Seal the paratha dough well so the filling does not spill out while rolling further. Enjoy paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss | with step by step photos.

An all-time favourite from the repertoire of Mexican recipes just made its way into the world of Jain cooking.

Bajra Khichdi with Green Moong Dal recipe | Bajra Moong Dal Khichdi | healthy Bajra Khichdi | with 19 amazing images. Bajra Khichdi with Green Moong Dal is Protein rich. Our ancestors use to call khichdi as ‘Comfort Food’. But in reality it is more than that. It’s a source of high quality protein for vegetarians as it combines a cereal with a pulse. This Bajra Khichdi with Green Moong Dal is a perfect example to prove this. Here bajra, a cereal, has been combined with green moong dal, a split pulse, to make this nourishing treat. 1 serving of this khichdi provides as high as 12 g of protein, making it a Vegetarain protein rich food. Moreover Bajra Khichdi with Green Moong Dal is served with curd. This will enhance its protein content further. This is a perfect protein rich khichdi for light yet satiating dinner. healthy Bajra Moong Dal Khichdi is made from simple ingredients including bajra, green moong dal, ghee and Indian spices. We make this Bajra Moong Dal Khichdi often on weekdays dinner just to be had with some curd. Although the tempering is extremely simple, the ghee and jeera give it a very appetizing aroma and homely flavour. If you take millets like bajra and nachni, they keep our system warm in the winters and help absorb nutrients and build muscle tissue. Here is a wonderfully tasty and equally easy way to consume bajra. The Bajra Khichdi with Green Moong Dal is a comforting one-dish meal, which you can serve for lunch or dinner. It has a great mouth-feel, and the combo of bajra with green moong dal also has a very good taste. If you wish to add some excitement to the healthy meal, serve it with papad and pickle along with curds. Enjoy how to make Bajra Khichdi with Green Moong Dal recipe | Bajra Moong Dal Khichdi | healthy Bajra Khichdi | with detailed step by step photos below.

methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | with 38 amazing images. methi cheese paratha is a delightful fusion of traditional Indian flavors and a cheesy twist. Learn how to make methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | This flavorful cheese methi paratha features a fragrant heart of fresh fenugreek leaves (methi) along with creamy, melty cheese. An utterly cheesy fenugreek cheese stuffed paratha with the sprightly flavour and appetizing aroma of methi, this paratha is a sure-shot winner with young and old alike! The star, fenugreek leaves, are incorporated for their unique bitterness that beautifully complements the cheese. After assembling the paratha by rolling out the dough and encasing the filling, it's cooked on a griddle until golden brown and speckled with crisp char. You will love the cheesy mouth-feel and flavour of the methi cheese paratha. Enjoy this delightful fusion of textures and tastes with a dollop of butter. Serve cheese methi paratha hot with yogurt, pickles, or a side of your choice. You can also try other parathas like the paneer stuffed green pea paratha or saatdhan paratha. pro tips to make methi cheese paratha: 1. Use fresh fenugreek leaves for the best flavor. If using dried leaves, soak them in warm water for 10 minutes before chopping. 2. Experiment with different cheeses like processed cheese, cheddar or even paneer can work well. 3. You can use ghee instead of oil for cooking the parathas for the extra layer of rich flavor. Enjoy methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | with detailed step by step photos.

cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | with 19 amazing images. cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables is a simple fare which kids and adults both will take pleasure in enjoying as a breakfast. Learn how to make leftover rice pancakes. To make cooked rice pancakes, combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using approx. 1 cup of water. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle. Cook on both sides, using ½ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 4 to make 9 more pancakes. Serve the cooked rice pancake immediately with green chutney. Here is a great way to convert last night’s leftover rice into a healthy breakfast! Indian rice pancake with vegetables are made with a batter of cooked rice bound together with besan. The addition of veggies brings in crunch along with nutrients while green chillies and coriander add a flavourful touch. The leftover rice pancakes with colourful veggies and a host of flavorful masalas is not only easy to make but also has melt-in-the-mouth delicate flavors. Serve it with coriander green garlic chutney for a filling breakfast that will keep you going for hours. If you like cooked rice pancakes, you can also try other leftover rice recipes like baby corn and capsicum rice and curd rice. Tips for cooked rice pancakes. 1. The batter for the pancakes should be thick enough to spread well. The quantity of the water depends on the quality of the flour used. So if the batter is too thick, add very little water. 2. If the batter has turned out to be slightly runny, then add 1 to 2 tbsp. of besan and mix well. 3. Carrot, cabbage and spring onions can be replaced with any greens like chopped fenugreek leaves or chopped spinach. 4. To make it gluten-free add rice flour or any other flour like ragi or bajra. 5. After spreading the batter in the beginning, let it cook for a while. Flipping it too early or too many times will result in breaking of rice pancakes. 6. Serving immediately is advised to enjoy its texture. Enjoy cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | with step by step photos.

aloo paneer roll recipe | aloo paneer frankie | potato paneer wrap | with amazing 35 images aloo and paneer roll recipe is no regular frankie or roll recipe, everything about this potato and paneer frankie is perfect, right from the crispiness to perky flavour of the potato rolls, to the soft and pliable rotis. If you have left over roti's this is definitely a go to aloo paneer roll recipe which will also save time. Transform leftover rotis to this delightful snack recipe. aloo paneer roll recipe is easy and extremely luscious. We have made the rotis by combining maida, whole wheat flour, salt and kneaded into a soft dough and rolled into rotis. Further, we have made the stuffing with paneer and potatoes, green chilies, cumin seeds, coriander and mint leaves. The ingredients used to make aloo paneer roll are very basic and easily available in every Indian household. Next, to give aloo paneer frankie a crunch we have made a salad by combining cabbage, carrot and chaat masala. Fresh rotis lined with green chutney play host to an astounding stuffing of potatoes and paneer flavoured naturally with chillies, coriander, mint and cumin. A scrumptious salad accompanies the soft potato-based stuffing to add an exciting crunch to the aloo paneer roll. You can also pack aloo paneer roll for your lunch box or your kiddo's school tiffin box. Add cheese if you wish to, it will enhance the taste and make it even tastier. Enjoy aloo paneer roll recipe | aloo paneer frankie | potato paneer wrap | with detailed step by step recipe photos and video below.

stuffed buckwheat paratha recipe | kuttu ka paratha | gluten free buckwheat paratha | kuttu ki roti | with 21 amazing images. stuffed buckwheat paratha recipe | kuttu ka paratha | gluten free buckwheat paratha | kuttu ki roti is specially designed for gluten intolerant who have to avoid the gluten from wheat. Learn how to make gluten free buckwheat paratha. To make stuffed buckwheat paratha, first make the roti. Combine all the ingredients in a deep bowl and knead into soft dough, using enough water. Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6”) diameter circle using a little rice flour for rolling. Cook each roti very lightly on a hot tava (griddle) and keep aside. Then make the stuffing by mixing corn, coriander, ginger green chilli paste, cheese, tomatoes, capsicum and salt. Divide the stuffing into 6 equal portions and keep aside. Just before serving, place a roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides. Repeat with the remaining dough and stuffing to make 5 more parathas. Serve immediately. This gluten free buckwheat paratha is an exotic addition to the menu of gluten intolerant people. A meal in itself it has typically Mexican style stuffing which adds volume and taste to the parathas. A brilliant idea to transform simple paratha into a classic special dish is to serve it with a bowl of soup to add up to a filling meal. We have used little rice flour along with kuttu flour to make this kuttu ki roti so rolling becomes easier. However, the roti might not get a very even shaped edge. Do not worry about it. Tomatoes add the perfect juiciness to the stuffing of kuttu ka paratha, while the capsicum adds the necessary crunch. You can also add some mixed herbs or oregano to further enhance its flavours. Tips for stuffed buckwheat paratha. 1. Buckwheat flour isn’t very easily available in stores. You can buy buckwheat and make the flour. For ¾ cup of buckwheat flour, grind 1 cup of buckwheat in a mixer to a smooth powder. Use as per the recipe. 2. If you wish buckwheat flour can also be replaced with maize flour in these delicious parathas. 3. Like most rotis made with buckwheat, these too need to be served immediately on cooking. Enjoy stuffed buckwheat paratha recipe | kuttu ka paratha | gluten free buckwheat paratha | kuttu ki roti | with step by step photos.

bajra urad dal uttapam recipe | rice bajra urad dal uttapam | mini bajra uttapam breakfast recipe | easy bajra mini uttapam | with 43 amazing images. bajra urad dal uttapam recipe | rice bajra urad dal uttapam | mini bajra uttapam breakfast recipe | easy bajra mini uttapam is a unique breakfast recipe but full of flavours. To make bajra urad dal uttapam, soak the whole bajra in enough water in a deep bowl for 8 hours. Drain well. Combine the bajra with enough water in a pressure cooker and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Drain and keep aside. Wash and soak the rice and urad dal separately in a bowl for 3 to 4 hours. Drain well. Combine the rice and urad dal with ¾ cup of water and blend in a mixer to a smooth paste to get a batter of thick pouring consistency. Transfer the batter into a deep bowl, add the cooked bajra, green chilli paste, salt and ¼ cup of water and mix well. Heat and grease a mini non-stick uttapa pan using ¼ tsp of oil. Pour 2 tbsp of batter in each uttapa mould to make a 75 mm. (3") diameter round circle. Sprinkle ½ tbsp of onions and ½ tbsp of capsicum and sprinkle a little chilli powder over each uttapa. Cook all the uttapas, using 1 tsp of oil, till they turn golden brown in colour from both the sides. Repeat steps 8 to 10 to make more mini uttapas. Serve immediately with healthy green chutney. Uttapam with rice is tasty but common! When you feel like cooking something exotic, try this whole grain uttapa made with bajra and of course some rice and urad dal too. You will thoroughly enjoy the unique flavour and crisp texture of the rice bajra urad dal uttapam. The addition of onion and capsicum makes the easy bajra mini uttapam more attractive, with an enjoyable crunch and flavour. Like most other uttapams this is also feel-good dish in every respect, and usually features along with coconut chutney and sambar in a South Indian menu. If you wish you can also serve it with healthy green chutney. The mini bajra uttapam is a great breakfast recipe with a good mouthfeel of whole cooked bajra. However, you must to plan it in advance. You need to do is to remember and soak the bajra 4 hours before soaking the rice and urad dal. Tips for bajra urad dal uttapam. 1. The batter of this uttapam should be thick but yet of pouring consistency. 2. For kids you can also sprinkle som e grated cheese on top of the uttapam. 3. Serve it off the tava, the relish its best texture and flavours. Enjoy bajra urad dal uttapam recipe | rice bajra urad dal uttapam | mini bajra uttapam breakfast recipe | easy bajra mini uttapam | with step by step photos.
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