The Spice Kitchen,Delicious Delights,Cooking with Love,Flavors of Home,Quick & Easy Recipes,RECIPE

Ingredients

• 2 cups Fine Semolina (Suji) (fine grade, for idli batter)
• 1 cup Plain Yogurt (fresh, not overly sour)
• 1 cup Water (room temperature)
• 1 tsp Salt (to taste)
• 1 cup Toor Dal (Split Pigeon Peas) (washed)
• 2 cups Mixed Vegetables (carrot, pumpkin, bottle gourd, potato, eggplant, moringa pods – chopped fine)
• 1 tbsp Tamarind Paste (adjust sourness)
• 2 tbsp Sambar Powder (store‑bought)
• 1 tsp Mustard Seeds
• 10 leaves Curry Leaves (fresh)
• 4 tbsp Vegetable Oil (for tempering and frying)
• 4 Green Chilies (2 for sambar, 2 for coconut chutney, slit)
• 1 cup Fresh Coconut (grated)
• 2 tbsp Roasted Chana Dal (for coconut chutney)
• 1 inch Ginger (peeled, for coconut chutney)
• 1 cup Besan (Gram Flour) (for dry chutney batter)
• 1 tsp Red Chili Powder
• 0.25 tsp Turmeric Powder
• 4 Bread (Pav) (soft buns, sliced horizontally)
• 2 medium Boiled Potatoes (mashed)
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tsp Lemon Juice
• 2 tbsp Fresh Coriander Leaves (chopped for garnish)

Instructions

1. Prepare Semolina Idli Batter

   In a mixing bowl combine 2 cups fine semolina, 1 cup plain yogurt, 1 cup water and 1 tsp salt. Whisk until smooth, then let the batter rest for 30‑45 minutes until it slightly thickens and the semolina swells.

   Time: PT35M

2. Steam Idlis

   Grease the idli plates lightly, pour batter into each cavity, and steam in a pre‑heated idli cooker for 10 minutes. Remove and set aside.

   Time: PT10M

   Temperature: Steam (≈100°C)

3. Cook Toor Dal for Sambar

   Rinse 1 cup toor dal and pressure‑cook with 2 cups water for 2 whistles (≈15 minutes). Set aside.

   Time: PT15M

   Temperature: High pressure

4. Prepare Vegetables

   Wash and dice carrot, pumpkin, bottle gourd, potato, eggplant and moringa pods into bite‑size pieces (about 2 cups total).

   Time: PT10M

5. Cook Sambar

   In a saucepan heat 2 tbsp oil, add 1 tsp mustard seeds and let them splutter. Add curry leaves, 2 slit green chilies, then the mixed vegetables. Sauté 2 minutes, add cooked dal, 1 tbsp tamarind paste, 2 tbsp sambar powder, salt to taste and 4 cups water. Simmer for 15‑20 minutes until vegetables are tender.

   Time: PT20M

   Temperature: Medium heat (≈180°C)

6. Make Coconut Chutney

   In a blender combine 1 cup grated coconut, 2 green chilies, 1 inch ginger, 2 tbsp roasted chana dal, ½ tsp salt and enough water to blend into a smooth paste. Transfer to a bowl.

   Time: PT5M

7. Prepare Dry Besan Chutney

   Heat 2 tbsp oil in a pan, add 1 cup besan, 1 tsp red chili powder, ¼ tsp turmeric, ½ tsp salt and stir continuously on low heat until the mixture turns golden and aromatic (≈8 minutes). Let it cool, then grind to a coarse powder.

   Time: PT10M

   Temperature: Low heat (≈150°C)

8. Prepare Potato Stuffing

   Mash 2 boiled potatoes in a bowl, add 1 tsp coriander powder, ½ tsp garam masala, 1 tbsp oil, 1 tsp lemon juice, salt to taste and mix well.

   Time: PT5M

9. Assemble Ulpata Pav

   Slice each pav horizontally (do not cut all the way through). Open the pocket, spread a thin layer of coconut chutney, add a spoonful of potato stuffing, then a spoonful of dry besan chutney. Close the pav.

   Time: PT5M

10. Fry Ulpata Pav

    Heat 2 cups oil in a kadhai over medium heat. Gently place the assembled pavs seam side down and fry until golden brown and crisp on both sides (≈6‑7 minutes each side). Drain on paper towels.

    Time: PT15M

    Temperature: Medium‑high heat (≈190°C)

11. Serve

    Arrange the fried Ulpata Pav on a plate, serve hot with steamed idlis, sambar, and extra coconut chutney on the side. Garnish with chopped coriander leaves.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

70 g

Fat

12 g

Fiber

8 g