Uttapam

Quick & Easy Multigrain Uttapams

A wholesome, hearty breakfast that’s simple to put together and full of goodness. These uttapams are made with a nourishing mix of jowar flour, green moong dal flour, and a touch of nachni (ragi) rawa for added texture and nutrition. Soft on the inside with a slight crisp edge, they make for a perfect quick meal. You can also substitute the nachni rawa with semolina if preferred.

Ingredients

1 1/2 cups jowar flour

1/2 + 1/3 cup green moong dal flour

1/2 cup nachni (ragi) rawa (or semolina)

Salt to taste

1 tbsp coriander powder

1 tsp cumin powder

1/2 tsp chilli powder (or as per taste)

Green chillies (finely chopped, as per taste)

1 onion (finely chopped)

2 tomatoes (finely chopped)

Generous amount of fresh coriander leaves (finely chopped)

1/4 cup crushed dried fenugreek leaves (kasuri methi) ( optional)

Water (as required)

Clarified butter (ghee) for cooking

Preparation

Sift the jowar flour and green moong dal flour into a bowl.

Add the nachni rawa, salt, and all the spice powders. Mix well.

Gradually add water and whisk to form a smooth batter with dosa-like consistency.

Add chopped onions, tomatoes, green chillies, coriander leaves, and dried fenugreek leaves.

Mix well and adjust the consistency if needed.

Cooking

Heat a non-stick pan and lightly brush with ghee.

Pour a ladle of batter and spread gently (keep slightly thick like uttapam).

Drizzle a little ghee on top.

Cook on medium to low flame until the base is cooked and lightly crisp.

Flip and cook the other side until done.

Serving

Serve hot as is or pair with chutney or ketchup for a delicious meal.

Tips

Let the batter rest for 10–15 minutes for better texture.

Use fried egg moulds to get evenly shaped uttapams.

Cook on a medium-low flame to ensure even cooking inside.