Name: Instant sooji uttapam with angoor khatta recipe by Bobly Rath at BetterButter
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Ingredients: For sooji uttapam:; Sooji -3/4 cup; Besan -1/4 cup; Curd-1/2 cup; Water as per requirement; salt as per taste; Sugar-1 tsp; Ginger chilli paste -1/2 tsp; Chopped onion-2; a pinch of Hing; Some chopped Coriander leaves; Chopped tomato -1; Grated Carrot-1/4 cup; Oil for greasing the tawa; For preparing angoor khatta:; Green grapes-1 cup; dates-5-6; Jaggery powder-3 tsp; Tamarind juice-2 tsp; Roasted cumin and red chilli powder-1 tsp; Mustard oil-2 tsp; Punch photon-1/2 tsp; Some curry leaves; Ginger garlic chilli paste-1/2 tsp; Turmeric powder-1/2 tsp; Chilli powder-1/2 tsp; salt as per taste; Water -1/2 cup

Ingredients Serving: 2

For sooji uttapam:
Sooji -3/4 cup
Besan -1/4 cup
Curd-1/2 cup
Water as per requirement
salt as per taste
Sugar-1 tsp
Ginger chilli paste -1/2 tsp
Chopped onion-2
a pinch of Hing
Some chopped Coriander leaves
Chopped tomato -1
Grated Carrot-1/4 cup
Oil for greasing the tawa
For preparing angoor khatta:
Green grapes-1 cup
dates-5-6
Jaggery powder-3 tsp
Tamarind juice-2 tsp
Roasted cumin and red chilli powder-1 tsp
Mustard oil-2 tsp
Punch photon-1/2 tsp
Some curry leaves
Ginger garlic chilli paste-1/2 tsp
Turmeric powder-1/2 tsp
Chilli powder-1/2 tsp
salt as per taste
Water -1/2 cup

Instructions

For sooji uttapam: Mix Sophi, besan, salt, sugar, curd and water to make a batter and keep it aside for 10-15 minutes.
Then mix ginger chilli paste in it.
Grease the tawa with oil and then pour a ladle full of batter in it and make spread it to make uttapam and sprinkle all the veggies over it and cook both sides well and serve hot.
For angoor khatta: Cut all the grapes from the middle.
Heat s pan and put oil in it and then add the hing and punch photon in it.
When the mustard in the punch photon crackle then add ginger, garlic, green chilli paste and then saute it for 1 minute.
Then add the grapes along with the tamarind juice, salt, turmeric powder, chilli powder and mix it well and cover it for 5 minutes.
Then add the dates and Jaggery powder in it and allow it to boil for sometime and then add the roasted cumin red chilli powder in it.
When it becomes a little thick then switch off the flame.
Now the angoor khatta is ready .
Serve after cooling down to room temperature with your instant sooji uttapam.

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