Sama Uttappam - add diversity to your grains!

Prep Time
12 hours
Cook Time
30 minutes
6-8 Uttappams

The south Indian cuisine is loved much across the whole of India. It's our own traditional wisdom of incorporating fermented foods and it's yummy too! Eating millets is also not new to India. Millets are a diverse set of grains high on fibre and nutrition.

Here’s a recipe to make those ever loved uttapams for breakfast, using the millet power. Try these Sama rice uttappams instead of regular rice and you won't be disappointed!

  • Sama rice: 2 Cups (soaked overnight)
  • Rajgira flour (Amaranth): 1 cup
  • Veggies of choice: 1 cup (Capsicum/ beans/ carrots, all chopped finely)
  • Rock salt for taste
  • Roasted peanut powder: 1 tbsp
  • Cold pressed oil: for greasing
  • Soak sama rice overnight.
  • Grind the rice the next morning and make it like dosa batter.
  • Add salt and leave it aside to ferment for 3-4 hours.
  • Now, add 1 cup rajgira flour (Amaranth atta).
  • Add chopped veggies to the batter.
  • Add some roasted peanut powder to the batter, such that your uttappams can be made almost oil free.
  • Heat the tawa, sprinkle a little cold pressed oil to grease the tawa.
  • When hot, pour some batter on the tawa with a ladle & spread it into an even layer.
  • Allow it to cook well on one side. Flip over and cook the other side.
  • Serve with coconut chutney or peanut tomato chutney.

Eating guide:

  • Food group: Millets
  • Millets are whole foods and hence easier for our body to assimilate. They have high nutritional quotient and are rich in fibre.
  • Grains, especially wheat leaves an acidic residue on our bodies. Millets help add grain diversity on our plates. Can be combined with other food groups like vegetables, legumes, beans (except fruits & dairy)
  • Make even pizza base from this batter!

Image credit for title pic:www.hungrysoulbyabha.com

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