Friday, July 1, 2016

Oatmeal and Millet Uttapam with Curried Alphonso Mango Chutney


For uttapam

Oats - 50 gms

Millet powder - 20 gms

Yoghurt - 100 gms

Salt - gms

For chutney 

Alphonso mango puree - 50 mls

Madras Curry powder - gms

Chopped garlic - gms

Chopped ginger - 2 gms

Mustard seeds - 2 gms

Curry leaves - 10 nos

Red chilli powder - 2 gms

Salt - 2 gms

Black pepper - 2 gms

Coconut milk - 15 mls

Coconut oil - 10 mls


1. Soak the oats and millet flour in yoghurt for an hour.

2. Grind to a smooth paste, add salt and rest the battar for 2 hours.

3 . Make a tempering by heating  coconut oil adding in mustard seeds, curry leaves, curry powder, red chilli powder.

4. Add in chopped ginger and garlic and cook till golden in colour.

5. Add the tempering to mango puree, add in coconut milk and adjust seasoning with salt and pepper.

6. Heat the non stick pan and make small uttapam.

7. Roll the uttapams with chutney inside.

8. Present it in a plate with chutney at base and uttapams stacked on top. Garnish with mustard and curry leaf tempering.

Recipe Developed & Created By Chef Robin Batra

Content Partner : Trident, Bandra Kurla

Chef Robin Batra

Executive Sous Chef at Trident, Bandra Kurla

You can connect with Chef Robin Batra on his social media handles -
Facebook - Chef Robin Batra

Twitter handle - @robinbatra123

Instagram - robinbatra123

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