Bajra Uttapam
Bajra Uttapam is a savory, gluten-free pancake made with Bajra (Pearl Millet) Flour and topped with vegetables. This recipe is a healthier version of the traditional Uttapam recipe as it is made with Bajra Flour, which is rich in fiber and essential nutrients. It's also vegetarian, making it suitable for many dietary preferences. However, people with a dairy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
202 kcal
Protein
8 g
Carbs
36 g
Fat
3 g
Fiber
5 g
Ingredients
Raw White Rice
0.25 cup (50g)
Bajra flour
0.5 small cup (50g)
Common salt
0.25 tsp (1.25g)
Skimmed Milk Curd
0.25 small bowl (25g)
Olive Oil
1 tsp (5g)
Chopped Onion
0.25 small cup (25g)
Chopped Green Chilli
0.25 tsp (0.5g)
Split Urad Dal (Raw)
0.5 small bowl (50g)
Instructions
Preparation
Rinse the rice and lentils separately in cold water and soak them for 4-5 hours.
Drain the water and grind the rice and lentils separately to a smooth batter. Mix the two batters together and add water as needed to make a thick batter.
Add salt to the batter and mix well. Keep the batter aside to ferment overnight or for 8-10 hours.
Cooking Steps
In a mixing bowl, combine batter, curd and bajra flour. Mix well.
Add enough water to make a smooth batter, similar to pancake batter. Let it rest for 10 minutes.
Heat a non-stick tawa or griddle over medium heat. Grease it with a little oil.
Pour a ladleful of batter onto the tawa and spread it evenly, similar to a pancake.
Sprinkle some finely chopped onion, green chili, and coriander leaves on top of the batter.
Drizzle a little oil around the edges of the uttapam and let it cook for 2-3 minutes over medium heat.
Flip the uttapam and cook for another 1-2 minutes until both sides are golden brown and crispy.
Repeat the process with the remaining batter and toppings.
Serve hot.