How to make Masala Jowar Uttapam -

Sorghum replaces rice in these uttapams.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sorghum (jowar), Skinless Split Black Gram

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Masala Jowar Uttapam checkout Dhapate . You can also find more Snacks and Starters recipes like Kuzhi Paniyaram cutlate Chicken Garlic Bites Indian Nachos

Masala Jowar Uttapam

Masala Jowar Uttapam Recipe Card


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 (jowar) 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.