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Main Ingredients | Finger millet (ragi) flour, Rice flour |
Cuisine | South Indian |
Course | Snacks and Starters |
Prep Time | 7-8 hour |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup finger millet (ragi) flour
- ¼ cup rice flour
- 3 tablespoons split skinless black gram (dhuli urad dal) flour
- 1½ cups yogurt
- Salt to taste
- A pinch of asafoetida (hing)
- ¼ teaspoon turmeric powder
- Oil to cook
- ¼ cup boiled green peas
- ½ medium carrot, peeled cut into small triangles and blanched
- ½ medium beetroot, peeled cut into small crescents and blanched
- Sambhar to serve
- Coconut chutney to serve
Method
- Take nachni flour, rice flour, urad dal flour and yogurt in a bowl and mix well. Add sufficient water and make a semi thick batter. Set aside to ferment overnight.
- Add salt, asafoetida and turmeric powder to the batter and mix well.
- Heat oil in a non-stick pan and spread small portions of batter with a small spoon.
- Place 2 green peas as eyes, small carrot piece as nose, small beetroot crescent as smiling face. Press slightly and turn it over and cook on other side. Cook on medium heat till golden brown on both sides
- Line a serving platter with a banana leaf. Transfer the uttapams on it.
- Serve hot with sambhar and coconut chutney.
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