Gits Uttapam Mix 200 g

Gits

For easy & helpful preparation video Visit : www.gitsfood.com/uttappam Step 1 Mix in water Step 2 Pour & spread batter Step 3 Serve hot 1) Mix contents of pack with 320 ml (11 fl.oz) of water. Stir to smooth batter. Evenly grease a flat non stick tava/griddle with little oil and heat on medium flame. 2) Lightly dab the tava with a damp cloth for surface cooling till lukewarm. Pour 125 ml (4¼ fl.oz) batter in center of tava and quickly spread with outward spiral motion to form thick pancake of about 20 cm diameter. Tip : Sprinkle finely chopped onions, coriander leaves, tomatoes and green chillies on top. 3) Dot the edges with little oil and cook til golden brown. Using a spatula, carefully turn over the Uttappam to cook the other side till golden brown. Repeat step 2 for the next Uttappam. Serve hot with Gits Instant Sambhar and choice of coconut chutney or chilli powder chutney. Tip : For tasty variant, top the Uttappam with grated cheese.

Rice Flour, Lentils Flour, Salt, Raising Agents [(Citric Acid (E330) & Sodium Bicarbonate (E500(Ii))], Green Chillies, Ginger Powder, Fenugreek Seeds Powder And Sodium Acetate (E262(I)). # 100% Vegetarian # No Artificial Colours # No Artificial Flavours # No Preservative May Contains Skimmed Milk Powder, Wheat Flour, Cashew Nuts, Pistachios, Almonds, Mustard And Sesame Seeds.

Important : Store in clean, cool, dry place, free from moisture, humidity, insects, pests, strong odours, sunlight & dust.

per 50 g

Calories 160	% Daily Value
Fat 0.5 g
Saturated
+ Trans
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate 33 g
Fibre
Sugars
SugarAlcohols
Protein 6 g
Cholesterol
Sodium 1000 mg	43 %
Potassium
Calcium
Iron

We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.​