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.
What is a Uttapam?
Uttapam is a south Indian dish similar to a pizza consisting of a disc-like shape and topped with veggies of your choice. They can be made instantly or with fermented batter.
About Ragi Uttapam Recipe
Traditionally, uttapam are made with rice and lentil mixture but here, in this recipe I didn’t use any rice and replaced it with ragi or finger millet. Ragi is a healthier option over white rice. It is diabetic-friendly, gluten-free, vegan and a good option for weight watchers too.To read more about ragi click here.
Ragi uttapam is very soft in texture and delicious in taste. We can also make an instant uttapam, but the taste and texture are different from the fermented one. Fermented batter gives a fluffier and soft textured uttapam with enhanced flavour. Fermentation process also increased the nutrition value of food.
In summers, I prefer to make uttapam from a fermented batter. They are easy to digest and have a more mature flavour.
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Why You Should Try this Ragi Vegetable Uttapam
- Gluten-free
- Lots of health benefit
- Satisfying wholesome meal
- Kids friendly
- Diabetic-friendly
- Easy to make
- East to digest
- A good option for weight watchers
As we know that fermented foods are easy to digest and have a lot of health benefits, especially in summer when our digestion is slow and needs a push.
Ragi uttapam is a fuss-free easy to make a wholesome meal that can be served at breakfast, lunch or dinner with coconut chutney or sambhar on the side.
The addition of veggies increases the nutrition level as well as the fibre content of the dish. Veggies give it a colourful look and enhance its palatability.
Ragi Uttapam Recipe Ingredients
- Ragi or Finger millet
- Washed urad dal
- Methi seeds
- Spices and chopped veggies of your choice
FAQs
What is the difference between uttapam and dosa?
Although dosa and uttapam can be made from the same batter but the consistency of the batter is different. Dosa is very thin and crispy in texture while uttapam is soft and thicker in texture and topped with chopped veggies.
Is uttapam healthy?
Uttapam is made from fermented rice and lentil mixture and is very low in fat content. As these are fermented foods easy to digest and good for improving digestion and increasing energy levels. They also control blood pressure levels and keep the heart-healthy.
What we can serve with uttapam?
Uttapam is a South Indian dish made with a fermented combination of rice and urad dal and is mainly served at breakfast time. Uttapams are generally served with coconut chutney, green chutney, tomato chutney, pickles or podi.
How to Make Finger Millet Uttapam at Home-Step by Step Preparation
1.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.
2. After soaking, strain water and wash the mixture once again.
2. Now transfer to a grinder jar and add little chilled water. Grind it into a smooth paste.
3. 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.
4. Once the fermentation is done mix it well. Add salt, coriander powder, red chilli powder, heeng, garam masala, and salt. Mix well.
5. Chop vegetables and keep them aside.
6. Heat a cast iron tawa on medium high flame, grease it with oil and rub with a potato piece.
7. 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.
8. Once cooked the lower side, flip it to other side and cook for 1-2 minutes or till done.
9. Transfer it to a serving plate and serve warm with coconut chutney or sambhar.
10. Make rest of the uttapams in the similar manner.
Serving Suggestions
Serve ragi millet recipe at breakfast, lunch or dinner with coconut chutney or sambhar on side. It can also be packed in the kid’s tiffin box.
Tips and Tricks
- To get the best result ferment the mixture well.
- Grease the tawa every time before pouring the batter to avoid sticking.
- While pouring batter on the tawa lower the flame and after that increase it to low medium till cooked.
- Beating the mixture for sometime before fermenting results in a soft uttapam.
- 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.
Recipe Card
Ragi Uttapam Recipe | Finger Millet Recipes for Weight Loss
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.
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Notes
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