Savory Tandoori Millet Uttapam Recipe

About this recipe

Savory Tandoori Millet Uttapam is a wholesome and flavorful Indian breakfast dish, combining the goodness of nutrient-rich millet with classic tandoori spices. These savory pancakes are topped with a vibrant mix of vegetables and cooked to a golden perfection, offering a delightful blend of taste and nutrition. Paired with a side of cooling yogurt or spicy chutney, this dish is a perfect start to your day, while being light on calories and packed with fiber, making it an ideal choice for those focusing on weight loss. The medium spice level ensures a balanced, aromatic flavor profile that will please all members of the family.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• 500 g Urad Dal
• 200 g Dahi
• 250 g Carrot
• 500 g Onion
• 500 g Tomato - Hybrid
• - Tandoori Seasoning 50g
• 100 g Salt
• 1 liter Sunflower Oil
• 1 kg Bell Peppers
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the foxtail millet and urad dal thoroughly and soak them together in water for 4-6 hours.
2. 2. Drain the soaked millet and dal, and blend them with 1/2 cup yogurt into a smooth batter. Add a little water if needed to achieve a pancake batter consistency.
3. 3. Transfer the batter to a mixing bowl and stir in the tandoori masala, red chili powder, turmeric powder, cumin seeds, and salt. Allow it to ferment for 6-8 hours or overnight.
4. 4. Once fermented, mix the batter gently and prepare the vegetable topping by mixing grated carrot, onions, tomatoes, bell peppers, and coriander leaves in a separate bowl.
5. 5. Heat a non-stick pan over medium heat and grease it lightly with vegetable oil. Pour a ladleful of batter onto the pan and spread it slightly to form a small pancake.
6. 6. Sprinkle the mixed vegetables evenly on top of the batter while it is still wet, pressing them lightly to stick.
7. 7. Cook the uttapam on medium heat for 3-4 minutes until the bottom turns golden brown. Flip it carefully and cook for another 2-3 minutes until the vegetables are tender and the uttapam is cooked through.
8. 8. Heat a small pan and add mustard seeds, allowing them to splutter. Drizzle the tempered mustard seeds over the uttapam for added flavor.
9. 9. Serve the tandoori millet uttapam hot with a side of yogurt or spicy green chutney.