Prep Time: 15 Hours

Cook Time: 10 minutes

Servings: 3 Servings

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.

Ingredients

• 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)

Method

• 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.

• Serve hot with choice of chutneys. South-indian-style-coconut-chutney and tomato-peanut-chutney or mint-coconut-chutney

Wellcure tip:

• 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.

Eating guide:

• 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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