How to make Mini Uttapam -

An integral part of South Indian breakfast snack menu, these uttapams are made especially to lure the kids to eat healthy

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Finger millet (ragi) flour, Rice flour (चावल का आटा)

Cuisine : South Indian

Course : Snacks and Starters

For more recipes related to Mini Uttapam checkout Masala Ragi Dosa - SK Khazana, Ragi Oats Dhokla. You can also find more Snacks and Starters recipes like Chicken Garlic Puff-SK Khazana Chole Bhature Tangy Chicken Lollipops Cheesy Aloo Wrap

Mini Uttapam

Mini Uttapam Recipe Card


India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 7-8 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Mini Uttapam Recipe

  • Finger millet (ragi) flour 1 cup

  • Rice flour 1/4 cup

  • Split skinless black gram (dhuli urad dal) flour 3 tablespoons

  • Yogurt 1 1/2 cups

  • Salt to taste

  • Asafoetida (hing) 1 pinch

  • Turmeric powder 1/4 teaspoon

  • Oil to cook

  • Green peas , boiled 1/4 cup

  • Carrot , peeled cut into small triangles and blanched 1/2 medium

  • Beetroot , peeled cut into small triangles and blanched 1/2 medium

  • Sambhar to serve

  • Coconut chutney to serve


Step 1

Take finger millet flour in a mixing bowl, add rice flour, black gram flour and yogurt and mix well. Add sufficient water and whisk well to make a semi thick batter. Set aside to ferment overnight.

Step 2

Add salt, asafoetida and turmeric powder to the batter and mix well.

Step 3

Heat oil in a non-stick pan and spread small portions of batter with a small spoon.

Step 4

Place 2 green peas as eyes, small carrot piece as nose, small beetroot crescent as smiling face. Press slightly and turn it over when the underside is golden and cook the other side. Cook on medium heat till evenly golden brown on both sides

Step 5

Line a serving platter with a banana leaf. Transfer the uttapams on it. Serve hot with sambhar and coconut chutney.

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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.