Olive Jalapeno and Sun Dried Tomato Mini Uttapa
by Tarla Dalal
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Added to 4 cookbooks
This recipe has been viewed 1834 times
Olives and jalapeno may not be the typical ingredients you would think of adding to an uttapa, but the outcome is wonderful!
While you would normally add ingredients like olive, jalapeno and sun-dried tomato to pizzas and pastas, here we have perked up scrumptious mini uttapas with these ingredients to give an exotic touch to a normal snack.
The result is quite off-beat but totally awesome. Everybody will love the Olive, Jalapeno and Sun-Dried Tomato Mini Uttapa, and the best part is that it is very tasty by itself without needing any accompaniments.
So, you can conveniently serve it as a starter at parties. You can even consider making a uttapa platter by coupling this with other mini uttapas like the Oats Palak and Sprouts Mini Uttapa , and the Mini Rava Uttapa .
- Combine all the ingredients in a deep bowl and mix well.
- Heat a mini uttapa pan and grease it using little oil.
- Pour a spoonful of the batter in each uttapa mould to make a 75 mm. (3") diameter round.
- Cook them, using a little oil, till they turn golden brown in colour from both the sides.
- Repeat steps 2 to 4 to make more mini uttapas.
- Serve immediately.
Nutrient values per mini uttapa
|Vitamin A||27.8 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0.4 mg|
|Folic Acid||1.8 mcg|
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