Spinach Uttappam

Spinach is a great natural source of iron. So everybody should try to include one item of spinach at least in one of their meals everyday in cooking. Spinach is available in most of the places in India throughout the year. One can also include carrot and tomato with it to make it a perfect anti oxidant too. For those of you who are not too fond of spinach but need to eat it for all the healthy reasons, here is an interesting recipe for making spinach tasty.

  • 1 bunch of spinach
  • 500 gms idli or dosa batter
  • Salt to taste
  • 150 gms finely chopped mushrooms
  • 100 gms grated carrots
  • 4 medium size finely chopped onions
  • 3 medium size finely chopped tomatoes
  • 2 tbsp Chopped fresh coriander leave
  • 2 tbsp Finely chopped green chilli and ginger
  • 2 tbsp red chilli powder
Add salt in idli-dosa batter and keep for 3 to 6 hours. If you like it sour, keep the batter for longer hours.
Pluck, wash and make 2 pieces verticaly of one leaf of spinach or keep full leaf as per your choice. Keep it aside near the gas stove in a dish.
Mix onions, tomatoes (tomato juice should be removed from it), mushrooms, grated carrots, ½ coriander leaves, ginger chilli pieces and salt in a bowl.
Keep dosa pan on gas and heat it. keep spinach leaf on it in the middle of the pan. Spread batter on it. Sprinkle mixed vegetables, press a little with soft hand and settle them on the batter with a vegetable stirring spoon. Put a spinach leaf in the middle of the spread batter on the pan. Press it a little with soft hand to stick with it. Allow to cook it till the bottom side becomes brownish. Turn it and cook on the other side. When the leaf is wrinkled and semi cooked (to preserve vitamins) and the uttappam is fully cooked take it down in a serving bowl or dish. Spinach uttappam is ready to be served.
Carrot and semi cooked spinach makes this uttappam tasty and nutritious. It will be tastier with coconut chutney. This can be served with chatni and sambhar.
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