Sprouted Matki and Coriander Mini Uttapa

Sprouted Matki and Coriander Mini Uttapa

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Absolutely unique, the Sprouted Matki and Coriander Mini Uttapa are made with a batter of sprouted matki perkily flavoured with chopped coriander, green chilli paste and other taste enhancers. The batter does not require any fermentation or soaking because sprouted matki is used.

Cook these uttapa in an exciting mini format and serve with mint and onion chutney instead of fat-laden coconut chutney. You will discover that it is a fantastic way to include sprouts in your diet!

Some more delicious diabetic-friendly everyday treat recipes - Green Moong Dal and Vegetable Idli, Healthy Moong Dal Idlis , Yellow Moong Dal and Spring Onion Paratha , Buckwheat Pancakes and Adai .

Sprouted Matki and Coriander Mini Uttapa recipe - How to make Sprouted Matki and Coriander Mini Uttapa

Preparation Time:    Cooking Time:    Total Time:     21Makes 21 mini uttapas
Show me for mini uttapas


1 1/2 cups sprouted matki (moath beans)
1/4 cup finely chopped coriander (dhania)
1 tsp green chilli paste
1/4 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
salt to taste
1 3/4 tsp oil for greasing and cooking

For Serving
mint and onion chutney

  1. Combine the sprouted matki and ½ cup of water in a mixer and blend till smooth.
  2. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
  3. Grease a non-stick mini uttapa pan with ¼ tsp of oil.
  4. Pour 1 tbsp of the batter in each of the 7 uttapa moulds and spread it gently in a circular motion to make a 75 mm. (3”) round uttapa.
  5. Cook all the 7 uttapas using ½ tsp of oil, till they turn brown in colour from both the sides.
  6. Repeat steps 4 and 5 to make 14 more mini uttapas in 2 more batches.
  7. Serve immediately with mint and onion chutney.
Nutrient values (Abbrv) per mini uttapa
Energy21 cal
Protein1.2 g
Carbohydrates2.9 g
Fiber0.2 g
Fat0.5 g
Cholesterol0 mg
Sodium1.7 mg