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Variety to Preparing 5-Star Ajwain leaves uttapam with ajwain leaves chutney

Hoping to dine Ajwain leaves uttapam with ajwain leaves chutney a 5-star restaurant's, but for a few causes are not able to go to restaurants. This page is going to guide you with useful ways on preparing a Ajwain leaves uttapam with ajwain leaves chutney like a famous chef made.

Ajwain leaves uttapam with ajwain leaves chutney

We hope you got benefit from reading it, now let's go back to ajwain leaves uttapam with ajwain leaves chutney recipe. You can cook ajwain leaves uttapam with ajwain leaves chutney using 21 ingredients and 6 steps. Here is how you achieve it.

To cook an extraordinary Ajwain leaves uttapam with ajwain leaves chutney, below are the materials required:

  1. You need For of uttapam:.
  2. You need as per required of Dosa batter.
  3. Take 1 of onions chopped.
  4. Provide 1 cup of ajwain leaves finely chopped.
  5. Use as per taste of Salt.
  6. Get 1 tsp of lemon juice.
  7. Provide 1 tsp of black pepper powder.
  8. Use 1 tsp of red chilli powder.
  9. Take as required of Oil for making uttapam.
  10. Prepare For of Ajwain chutney:.
  11. Use 1 cup of ground nuts.
  12. Use 1/2 cup of ajwain leaves.
  13. Provide 2 sprigs of curry leaves.
  14. You need 1/2 tsp of mustard seeds.
  15. Provide as per taste of Salt.
  16. Take 1 tsp of urad dal.
  17. Use 1 tsp of toor dal.
  18. You need 1 of red chilli.
  19. Prepare 1 of green chilli optional.
  20. Take 4-5 of garlic cloves.
  21. You need 1 tsp of Oil for tempering.

After preparing the ingridients, now you are ready to make your 5-star Ajwain leaves uttapam with ajwain leaves chutney by following the procedures on this section:

  1. First prepared chutney by dry roasting nuts, dals with red chilli, some curry leaves, ajwain leaves, garlic for 3-4 mins with low flame. Then make a thick paste with water and green chilli. After that give tempering with mustard seeds and curry leaves. Adjust salt at last..
  2. For uttapam, first add salt and little water with batter. I used to add water because stored batter are very thick consistency. But add water precisely like 1/2 cup to 1 cup maximum. As uttapam batter need little more thicker than dosa batter. Keep aside for 10-15 mins..
  3. For toppings just mix ajwain leaves with onions then mix with pepper and lemon juice..
  4. Now greased oil in a hot non-stick pan, pour some batter and prepare uttapam little thicker than dosa. Add toppings along with pour some oil corner and middle and heated in medium flame. Sprinkled red chilli powder on top. When sides are turning little golden then flip to another side. You can cook with lid in low flame for 4-5 mins or untill sides turn to change colour..
  5. Cook another side for another 4-5 mins and then removed from pan..
  6. Enjoy hot uttapam with ajwain chutney!!!!.

Ajwain +small quantity of salt, when sip with warm water is quite beneficial for indigestion and stomach pain. Karpooravalli - Indian Borage ( Ajwain leaves ) also known as Oregano is a medicinal herb. My MIL used to prepare thuvaiyal with this fresh leaves The Ajwain leaves are fleshy, succulent and hairy with distinct aroma. We have a Karpooravalli plant in our terrace garden and so it is very handy to use. This Uttapam Recipe Explains Entire Process With Step By Step Photos And Provides Ideas To Give It a Personal Touch.

Recipe : Ajwain leaves uttapam with ajwain leaves chutney

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