Name: Mini-Schezwan & Cheese Uttapam recipe by Trisha Rudra at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Fine semolina/Wheat rava - 250 gms (about 1 and 1/2 cups); Yogurt/Hung curd - 100 gms; Frozen 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

ABOUT Mini-Schezwan & Cheese Uttapam RECIPE

A no-fuss, fun and zingy breakfast that's perfect for lunch-boxe, especially for your kid's school tiffin. And if you want to take it to the office, not a bad idea either.

Ingredients Serving: 4

Fine semolina/Wheat rava - 250 gms (about 1 and 1/2 cups)
Yogurt/Hung curd - 100 gms
Frozen 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

Instructions

Whisk the yogurt well with the semolina; it will be tight and thick, add little water, until consistency is like idli batter.
Add the salt. Keep aside for 20 to 30 mins.
Work on othet ingredients.
Boil the corn, or just soak it in hot water until it's thawed (frozen corn doesn't need to be boiled)
Now add the soda and mix the batter well, adding water if needed.
Ready a tava or pan, and spread some butter on it.
Ladle a small scoop of batter, and spread it until it's even; don't spread it too much. Or just gently swirl the pan a bit. We don't want the uttapams to flatten out. (Keep them about 4 inches in size).
Now gently spoon over some schezwan chutney, spreading it evenly over the batter.
Sprinkle the corn over, and cover with grated cheese.
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.
Once the bottom is light golden and top is set, it's done.
Serve hot with sides, or wrap and pack for your kid's 'dabba'

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