AMARANTH CRUSTED UTTAPAM, SPINACH CHUTNEY
INGREDIENTS: Dosa batter 100 gm, Corn 20 gm , Spinach 40 gm, Ginger 10 gm, Garlic 15 gm, Green chili 15 gm, Green coriander 20 gm, Amaranth seed-15 gm, Onion 10 gm, Fresh tomato 20 gm, pomegranate seeds 10 gm, Spring onion 10 gm, Lemon juice 1 teaspoon, Curry leaves a few, Salt to taste, Chat masala to taste , Ghee to shallow fry
METHOD: Make tomato salsa by cutting tomato in rough shape. Add chopped chili, lemon, coriander and a few curry leaves. Hand crush boiled corn and season with salt and pepper. Broil amaranth seeds on a dry pan. Make spinach chutney by blending fresh spinach with garlic, ginger, green chili, spring onion, ginger, dry pomegranate seeds, chat masala and a dash of lime. Heat up a pan with minimal ghee. Pour dosa batter. Top with coarsely chopped onion, hand crushed corn. Flip and cook it on either side. Top with tomato salsa and spinach chutney.