Ragi Uttapam Recipe | Finger Millet Recipes for Weight Loss
Ragi uttapam recipe is a healthy and nutritious breakfast or snack recipe made with fermented ragi and urad dal batter. This millet uttapam is a wholesome meal recipe made with whole finger millet. It is a healthy option for a tiffin menu too.
Ingredients
- 1 cup ragi
- ½ katori urad dal
- 1 tsp methi seeds
After fermentation
- 1 tsp salt
- 1 tsp coriander powder
- ½ tsp red chilli powder
- 1 pinch heeng
- ½ tsp garam masala
- 1 finely chopped shimla mirch
- 2 finely chopped carrots
- 2 finely chopped onions
Instructions
- First in a bowl add whole ragi, urad dal and methi seeds. Wash them with water several times and then soak them for at least 6-7 hours.
- After soaking, strain water and wash the mixture once again.
- Now transfer to a grinder jar and add little chilled water and ground it into a smooth paste.
- Transfer the batter into a big bowl and beat the mixture for 2-3 minutes. Then cover it and put it aside for 7-8 hours or till it fermented well. Fermentation time depends on the weather conditions.
- Once the fermentation is done mix it well. Add salt, coriander powder, red chilli powder, heeng, garam masala, and salt. Mix well.
- Chop vegetables and keep them aside.
- Heat a cast iron tawa on medium high flame, grease it with oil and rub with a potato piece.
- Once the tawa is heated well, lower the flame and pour a big ladle full of mixture. Don’t spread it, topped it with chopped veggies and let it cook for 1-2 minutes or till the visible side starts drying. Sprinkle few drops of oil.
- Once cooked the lower side, flip it to other side and cook for 1-2 minutes or till done.
- Transfer it to a serving plate and serve warm with coconut chutney or sambhar.
- Make rest of the uttapams in the similar manner.
Video
Notes
1. To get the best result ferment the mixture well.
2. Grease the tawa every time before pouring the batter to avoid sticking.
3. While pouring batter on the tawa lower the flame and after that increase it to low medium till cooked.
4. Beating the mixture for sometime before fermenting results in a soft uttapam.
5. You can store this batter for 2-3 days in the refrigerator. This batter can be used for making idli or dosa if you like.