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| Main Ingredients | Sorghum (jowar), Skinless Split Black Gram |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 16-20 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1 cup sorghum (jowar), soaked for 8 hours
- ¼ cup skinless split black gram, soaked for 8 hours
- Salt to taste
- 2 teaspoons ginger-green chilli paste
- Coconut oil for shallow frying
- 1 cup chopped tomato
- 1 medium onion chopped
- ½ cup fresh coriander leaves, chopped
Method
- 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 them to ferment overnight.
- 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 a little oil all around and sprinkle some onion, tomato, and coriander leaves on top.
- 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.
Nutrition Info
| Calories | 1061 |
| Carbohydrates | 157.6 |
| Protein | 30.9 |
| Fat | 34.1 |
| Other Fiber | Fiber- 26.5gm |
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