Easy Breakfast & Tiffin Recipe | Cheese Corn Uttapam & Authentic South Indian Coconut Chutney Recipe

Looking for a quick, delicious and kid-friendly breakfast? Try this Cheese Corn Mini Uttapam with Coconut Chutney! These soft and fluffy mini uttapams are loaded with sweet corn, gooey cheese and made using simple ingredients. Served with a fresh South Indian coconut chutney, this recipe is perfect for breakfast, evening snacks, lunch boxes and tiffin meals. Whether you're searching for a mini uttapam recipe, corn cheese uttapam, South Indian breakfast recipe, easy tiffin recipe, or a kids-friendly snack, this recipe has you covered. The combination of crispy edges, melted cheese and sweet corn makes these mini uttapams irresistible for both kids and adults. In this video, you'll learn: ✔ How to make soft and fluffy mini uttapam ✔ Cheese corn topping for extra flavour ✔ Traditional coconut chutney recipe ✔ Quick Breakfast and lunch box recipes ✔ Easy South Indian snack recipe 📌Timestamp Best Uttapam Recipe - 0:23 Authentic South Indian Style Coconut Chutney Recipe - 1:23 Corn Cheese Mini Uttapam & Coconut Chutney 1. Corn Cheese Mini Uttapam 🛒 Ingredients Base: 2 cups Readymade dosa/uttapam batter Toppings: Boiled corn kernels (as required), Grated mozzarella cheese (as required) Cooking: Oil for greasing, Ghee to drizzle 👨‍🍳 Method Pour Batter: Heat a cast iron tawa and grease it lightly with oil. Spread a small ladleful of the batter to form a mini pancake. Add Corn: Scatter the boiled corn kernels evenly on top and drizzle some ghee around the edges. First Cook: Cover with a lid and cook for 2–3 minutes. Flip the uttapam over and cook the other side for 2 minutes more. Cheese Melt: Flip it back to the original side, sprinkle a generous amount of mozzarella cheese over the top, and drizzle a little more ghee. Finish: Cover with the lid once again and cook on low heat until the cheese completely melts. Serve hot. 2. Authentic South Indian Coconut Chutney 🛒 Ingredients For the Chutney Base: Coconut: 1 cup Fresh grated coconut (100 g) Binding & Tang: 2 tbsp roasted chana dal (dalia/pottukadalai), ½ tsp Tamarind (or 1 tsp lemon juice) Aromatics & Seasoning: 2 to 3 green chillies, ½ inch piece of Ginger, ¾ tsp Salt (or to taste) Liquid: ½ to ¾ cup Water (adjust consistency) For the Tempering (Tadka): Oil: 1 tbsp (preferably coconut oil) Spices & Lentils: ½ tsp Mustard seeds, 1 tsp Urad dal, 1 Dried red chilli, a pinch of Asafoetida (hing) Herbs: 8 to 10 Curry leaves 👨‍🍳 Method Blend the Chutney: Combine the fresh grated coconut, roasted chana dal, green chilies, ginger, tamarind, salt, and water in a mixer jar. Grind everything into a smooth paste. Adjust: Transfer the ground chutney into a serving bowl and stir in a little extra water if needed to adjust the thickness. Make the Tadka: Heat oil in a small pan. Add the mustard seeds and let them crackle. Add the urad dal and sauté until it turns a light golden colour. Turn in the dried red chilli, curry leaves, and a pinch of hing. Combine: Pour the hot, crackling tempering immediately over the prepared coconut chutney and mix. ------------------------------------------------------------------------------------------------------------------ 🍽️ India Food Network — India's First HD Food Network is your step-by-step guide to simple and delicious home cooking. From regional Indian cuisine to global favourites, we make cooking easy with quick tips, easy tricks, and recipes shot in real home kitchens. 👨‍🍳 We upload one new video every day — don’t forget to subscribe! ❤️ Love our recipes? Hit 'LIKE' and show us your support! :) Post your comments below and share our videos with your friends. Spread the love! :) 📩 Subscribe to IFN Newsletters: 👉 https://www.indiafoodnetwork.in/newsl... 📱 Follow Us on Social Media: 📸 Instagram:   / indiafoodnetwork   📘 Facebook:   / indiafoodnetwork   🐦 Twitter:   / ifn   🗞️ Newsletter: https://www.indiafoodnetwork.in/newsl... 🌐 Website: http://www.indiafoodnetwork.in #southindianbreakfast #CoconutChutney #tiffinrecipe #kidslunchbox #easybreakfastrecipe