How to make Instant Bajra uttappam - SK Khazana -
This uttappam is not only quick and easy to prepare it is very nutritious too
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pearl millet flour (bajre ka atta), Semolina (rawa / suji)
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Instant Bajra uttappam - SK Khazana checkout Bajra Methi Puri-SK Khazana, Stuffed Bajra Roti - SK Khazana. You can also find more Snacks and Starters recipes like Dragon Seafood Rolls Parmesan Roasted Potato Wedges Cheesy Stuffed Mushrooms Salmon Mousse in Parmesan Tacos
Instant Bajra uttappam - SK Khazana 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 : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Instant Bajra uttappam - SK Khazana Recipe
Pearl millet flour (bajre ka atta) 3/4 cup
Semolina (rawa / suji) 1/2 cup
Yogurt 1 cup
Medium onion finely chopped 1
Green capsicum finely chopped 2 tablespoons
Ginger finely chopped 1 teaspoon
Green chillies finely chopped 2
Salt to taste
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Curry leaves 6-8
Baking soda 1 teaspoon
Oil as required
Method
Step 1
Mix together pearl millet flour, semolina and yogurt in a bowl. Add onion, capsicum, ginger, green chillies, salt, mustard seeds and cumin seeds and sufficient water and whisk to make a semi thick batter.
Step 2
Add curry leaves and baking soda, mix well and rest for 5 minutes.
Step 3
Heat some oil on a non-stick tawa and wipe with a tissue paper. Pour a ladleful of batter on it, spread into a round uttappam and cook till the underside is golden. Flip and cook till the other side is similarly cooked and golden. Transfer onto a serving plate.
Step 4
Cook more uttappams similarly.
Step 5
Serve hot with green coconut chutney.
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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 www.sanjeevkapoor.com 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.
