How to make Masala Jowar Uttapam - Sorghum replaces rice in these uttapams.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sorghum Flour, Skinless Split Black Gram

Cuisine : Indian

Course : Snacks and Starters

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Masala Jowar Uttapam Recipe Card

Masala Jowar Uttapam

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Masala Jowar Uttapam Recipe

  • Sorghum Flour soaked for 8 hours 1 cup

  • Skinless Split Black Gram soaked for 8 hours 1/4 cup

  • Salt to taste

  • Ginger-green chilli paste 2 teaspoons

  • Coconut oil for shallow frying

  • Tomato chopped 1 cup

  • Onion chopped

  • Fresh coriander leaves chopped 1/2 cup


Step 1

Drain and grind sorghum with sufficient water to a coarse batter. Drain and grind black gram with sufficient water to a smooth batter. Mix both the batters with salt and allow to ferment overnight.

Step 2

Add ginger-green chilli paste and water as required to get the required consistency. Heat a non-stick tawa. Pour a small ladleful of the batter and spread evenly into a two-inch diameter uttapam. Drizzle little oil all around and sprinkle some onion, tomato and coriander leaves on top.

Step 3

Cook till the underside is done. Flip over and cook till the other side is equally done. Serve hot with coconut chutney or tomato ketchup.