Disclaimer: This recipe is courtesy of Sneha Tondare who is also the author of this recipe. It’s published on my blog but all rights of this recipe are reserved solely by Sneha Tondare.
In today’s post, I am sharing a quick, easy, and healthy breakfast recipe called “Mini Poha Uttapam” written by one of my friends – Sneha Tondare. She is one of those people who love to try and cook different recipes and turn them into a complete success!
As I have said many times in my posts, I don’t share much passion for cooking! I just don’t like the idea of spending too much time in the kitchen, so I always try to find some quick recipes that are easy to cook and also healthy for my family.
And one of my trusted sources of such recipes is my this very friend – Sneha Tondare ( I also like that we share the same name!!) – who is also the creator of this recipe that I am sharing in this post.
Mini Poha Uttapam
I have always loved uttapam. Uttapam is a very famous south Indian recipe. It’s enjoyed all over India and we love to have it as breakfast which can easily turn into brunch as it’s a healthy recipe. It’s an easy recipe and quickly done but… only when you have a perfect batter. I always had difficulty to make the perfect batter of traditional Uttapam. If you are like me – who doesn’t like to cook any complicated recipes and always preferred something that’s easy to cook then you’d definitely understand my struggle here.
So when my friend Sneha Tondare introduced me to this Uttapam recipe, It was hard not to fall in love with these mini uttapams which are not only easy to make but also very healthy and tasty!! My 3-year-old daughter loves them and now it has become one of our favorite breakfast, evening snack, or lunch box items!!
The ingredients these uttapam need can be easily found in your pantry (well, if you are an Indian!). So you can quickly grab them and make the uttapam. It’s such a hassle-free recipe that I am sure you’ll also love!
To make the mini poha uttapam you’ll need the following ingredients :
- Rawa (Semolina) – 1 cup
- Poha (beaten rice) – 1 cup
- Rice Flour (optional) – 1/4 cup
- Curd – 1 cup
- Water – 1 cup
- 1 Carrot – grated
- 1 Onion – chopped
- 2 Green pepper – finely chopped
- 1 Tomato – finely chopped
- Coriander – finely chopped
- Green chili paste – 1 tbsp
- Salt for taste
- Soak the poha in a bowl in enough water for 5 minutes.
- Drain out the water from poha and grind it in a grinder mixer to a fine paste. Add water if needed to make the paste.
- Mix the rawa (semolina), the paste of poha, curd, rice flour, salt, and water together. Mix it well. Add water if needed to form a running consistency of the batter ( not too thick, nor too runny).
- Let it rest for 15-20 minutes.
- Add the green chili paste and coriander to the batter. Mix it well.
- Keep the flat pan on the stove and grease it with some oil.
- After the pan is heated, pour small portions of the batter on the pan and sprinkle the chopped/grated mix veggies on top of it and press a little with a spatula.
- Cook it till the base starts to become brown or lifts up a little off the pan.
- Flip the uttapam and cook for 1-2 minutes.
- Serve with coconut chutney or tomato sauce!
Mini Poha Uttapam
- Non stick flat pan
- Grinder mixer
- 1 cup Poha (Beaten Rice)
- 1 cup Rawa (Semolina)
- 1 cup Curd
- 1 cup Water
- 1 cup Mix veg (grated carrot + finely chopped green pepper+ chopped onion + chopped tomato + chopped coriander)
- 1 tbsp Green chilli paste
- 1/4 cup Rice flour (optional)
- Oil for frying uttapam
- Salt to taste
- Soak Poha in a bowl with enough water for 5 minutes.
- Drain out the water & blend the Poha to a smooth paste. Add water if needed to make the paste.
- Add rawa (Semolina), curd, water, rice flour,salt to the paste of poha and mix it well. Form a mediun running consistancy of batter.
- Let the batter rest for about 15-20 min.
- Add green chili paste and chopped coriander to the batter and mix it well.
- Pour the batter in small portions on the pan to make mini uttapams.
- Sprinkle the mixture of chopped/grated veggies on the batter immediately and press gently & top with some oil.
- Cook till the base starts turning brown or leave the pan at the sides.
- Flip the uttapam and cook the otherside.
- Serve the uttapam with coconut chutney or tomato souse.
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