Mini Schezwan-Cheese Uttappams (instant)

A filling breakfast, also immensely easy to make that is great for kids' lunch-boxes, tiffins and the likes.
Mini Schezwan-Cheese Uttappams (instant):
  • Fine semolina/Wheat rava - 250 gms (about 1 and 1/2 cups)
  • Yogurt/Hung curd - 100 gms 
  • Sweet corn - 1/2 cup
  • Ching's Schezwan chutney - 1 tbsp for each
  • Grated cheddar/mozzarella cheese - 1/2 cup packed
  • Salt - to taste
  • Baking soda - 1/2 tsp
  • Water - as needed
  • Butter - for frying
  1. Whisk the yogurt well with the semolina; it will be tight and thick, add little water, until consistency is like idli batter. 
  2. Add the salt. Keep aside for 20 to 30 mins.
  3. After 30 mins, first ready the other ingredients.
  4. Boil the corn, or just soak it in hot water until it's thawed (frozen corn doesn't need to be boiled)
  5. Now add the soda and mix the batter well, adding water if needed.
  6. Ready a tawa or pan, and spread some butter on it.
  7. Ladle a scoop of batter, and spread it until it's even; don't spread it too much.
  8. Now gently spoon over some schezwan chutney, spreading it evenly over the batter.
  9. Sprinkle the corn over, and cover with grated cheese.
  10. Cover the pan with a lid, and let it cook for 2 to 3 mins, until the top is set; you don't need to flip it.
  11. Once the bottom edge is light golden and top is set, it's done.
  12. Serve hot with sides, or wrap and pack for your kid's 'dabba'
By Trisha Rudra(contest entry)

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