Sprout Uttappam Sandwich

Prep: 15 minutes

Cook: 50 minutes

Method: Easy

Course: Snack

A unique way of serving the South Indian speciality - uttappams

Put sprouts, tomato, coriander leaves, chopped onion, pav bhaji masala and salt in a bowl and mix well.
Heat a little oil in a non-stick tawa, add a ladle full of batter and spread it a little thickly. When the underside is cooked, flip it, drizzle a little oil all around and cook till the other side is similarly cooked. Make more uttappams similarly.
To make the sandwiches, keep one uttappam on the tawa, spread a little sprout mixture over it and keep another uttappam over the sprouts and press gently to make a sandwich. Drizzle a little oil all around and cook flipping till both sides are crisp. Similarly make more sandwiches.
Heat oil in a small non-stick pan, add mustard seeds, curry leaves, red chillies, pav bhaji masala and saute well.
Cut each uttappam sandwich into 4 triangles and keep them on a serving platter. Drizzle the tadka over them and serve hot.

Achari Gravy

Prep: 20 minutres

Cook: 30 minutes

Method: Easy

Course: Snack

Gravy with the flavour of achar and when deep-fried potatoes are cooked in it the result is delicious

Heat oil in a non-stick pan, add cumin seeds, onion seeds and fenugreek seeds and saute them till fragrant.
Add boiled onion paste and ginger-garlic paste, mix well and saute till the pastes turn golden.
Add turmeric powder, red chilli powder, dried red chillies, 1 cup water, salt and sugar and mix well. When the mixture comes to a boil, reduce heat and simmer for 3-4 minutes.
To make Aloo Achari, heat sufficient oil in a kadai and deep-fry diced potatoes till light golden. Drain on absorbent paper.
Take ½ cup achari gravy in another non-stick pan, add ½ cup water and mix well. Add the fried potatoes and mix well. Adjust salt and cook for 1 minute.
Transfer into a serving bowl, drizzle fresh cream and garnish with coriander leaves. Serve hot.