Mixed Vegetable Uttapam with Peanut Chutney
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Ingredients
- 800 g dosa batter (ready-made)
- 100 g carrot, grated
- 1 onion, finely chopped
- 100 g green beans
- 60 g roasted peanuts
- 3 dried red chillies
- 1 tsp tamarind paste
- 1 tsp mustard seeds
- 8 curry leaves
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 543 kcal
- Protein
- 15.2 g
- Carbohydrate
- 67.9 g
- of which sugars
- 6.2 g
- Fat
- 20.2 g
- of which saturates
- 2.5 g
- Fibre
- 7.3 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
For the chutney, blitz the roasted peanuts, dried red chillies and tamarind paste with a splash of water to a coarse paste.
- 2
Heat a little of the vegetable oil in a small pan, add the mustard seeds and curry leaves, fry for 30 seconds, then stir into the chutney.
- 3
Finely chop the green beans, then mix with the grated carrot and chopped onion into the dosa batter.
- 4
Heat a large non-stick frying pan over a medium heat and brush with a little of the remaining oil.
- 5
Pour in a ladle of the batter, spreading it only slightly, and cook for 2-3 minutes until golden underneath, then flip and cook for 2 minutes more.
- 6
Repeat with the remaining batter and serve hot with the peanut chutney.
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