Egg-Onion Uthappa with Mint-Basil chutney

PAN I USED FOR THE UTHAPPA


EGG-ONION UTHAPPA

DOSAI BATTER - REQUIRED QUANTITY
ADD CRUSHED BLACK PEPPER - AS PER TASTE
CHOPPED CILANTRO, CHOPPED/DICED ONIONS, GRATED GINGER, SLICED GREEN CHILLIES

ADD ALL THE INGREDIENTS TO BATTER & MAKE SMALL UTHAPPA IN THE PAN
WITH EGG, UTHAPPA COMES OUT VERY FLUFFY & SOFT

(PERFECT EVEN FOR LUNCH BOX)

MINT-BASIL CHUTNEY

MINT LEAVES - DESIRED QUANTITY
BASIL LEAVES (THULSI IN INDIA - FIND A LESS KARAM VERSION)- DESIRED QUANTITY
GARLIC - 10 PIECES
ALMONDS OR WALNUTS - 10 OR 15 PIECES
GREEN CHILLIES - 3 OR 4 (AS PER TASTE)
MID-SIZED TOMATOE-1
SMALL PIECE OF TAMARIND
SALT TO TASTE

(NOTICE THAT I USED NO COCONUT)

JUST GRIND THE MIX WELL.
SAUTEE WITH REGULAR THADKA SEASONING (OIL, MUSTARD, URAD DHAL).

WHEN READY TO SERVE, ADD 1 TSP SESAME OIL FOR ADDED FLAVOR & TASTE.

EAT IN SINGLES
EAT AS UTHAPPA SANDWICH

CAN EVEN SERVE WITH CHUTNEY & KETCHUP IN MIDDLE AND STACK AS SANDWICH.

QUIK & EASY SNACK.