Traditionally uttapams were made with leftover batter after making dosa. The batter would be slightly sour and adding vegetables reduces the sour taste. Unlike a dosa, Uthapams are soft and fluffy, crisp on one side and porous and fuffy on the other side.
Try this fluffy jowar uthappam recipe.
Jowar kernels: ½ cup
Brown rice: ½ cup
Urad dal: ½ cup
Methi seeds: 1 tbsp
Poha: 2 tbsp
Rock salt: to taste
Onions: ¼ cup(sliced)
Carrots: ¼ cup(grated)
Cabbage: ¼ cup(shredded)
Coconut: 2 tbsp(grated)
Green chili: 2 nos(finely chopped)
Coriander leaves: 2 tbsp(chopped)
Wash and soak sorghum, rice, and poha together overnight.
Wash and soak urad dal and fenugreek seeds overnight.
Drain the water and grind urad dal with fenugreek seeds adding little water at a time to get a smooth and fluffy paste.
Transfer to a big vessel.
Drain the water and grind sorghum rice and poha to a smooth paste adding water.
Mix the sorghum rice paste to the ground urad dal and add salt and mix well.
Leave undisturbed in a warm place to ferment, depending on the weather it could take 4-6 hrs to ferment.
Stir well and adjust the consistency to make a batter slightly thicker than you do for dosa.
Add all the vegetables, chopped green chili , grated coconut, and chopped coriander leaves to the batter and mix well.
Heat a griddle and pour the batter. Do not spread the batter too thin.
Cover and cook for a few minutes on low flame.
Uncover and turn the uthappam over and cook on the other side too on medium flame.
Cooked covered, uthappams can also be served after cooking only on one side. However, I prefer to cook them on both sides.
Depending on the temperature and weather you may need to ferment the batter for a couple of hours longer.
Food group: Lentils & Millets
Millets (like sorghum) are gluten-free, rich in fibre and high in nutritional value. They are a good option to add variety to your meals or when you want to go grain-free
Lentils are natural foods, which provide the much-needed material for growth and repair.
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