Tawa Masala Millet Uttapam Recipe

Name: Tawa Masala Millet Uttapam
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 500 Grms Ragi / Nachni Atta Millets Atta 500 Grms; 500 Grms Bajra Atta Millets Atta 500 Grms; 500 g Urad Dal; 200 g Dahi; 500 g Onion; 250 g Carrot; 200 ml Mustard Oil; medium Chilli Green Long; 100 g Coriander Leaves; 100 g Jeera; 100 g Red Chili Powder; 100 g Salt; 500 g Tomato - Hybrid; 20 g Turmeric Powder; 100 g Yellow Mustard Seeds

Indian cuisine · 210 calories

About this recipe

Tawa Masala Millet Uttapam is a hearty and nutritious South Indian-inspired breakfast dish that combines the goodness of millets with a medley of vibrant vegetables and mild spices. This high-fiber, protein-packed uttapam is prepared on a hot griddle, resulting in a crispy outer layer and a soft, fluffy interior. The dish is flavored with a well-balanced blend of Indian spices to suit a medium spice preference, making it perfect for a wholesome start to your day. Pair it with coconut chutney or tangy tomato chutney for an ideal family breakfast experience.

Ingredients

500 Grms Ragi / Nachni Atta Millets Atta 500 Grms
500 Grms Bajra Atta Millets Atta 500 Grms
500 g Urad Dal
200 g Dahi
500 g Onion
250 g Carrot
200 ml Mustard Oil
medium Chilli Green Long
100 g Coriander Leaves
100 g Jeera
100 g Red Chili Powder
100 g Salt
500 g Tomato - Hybrid
20 g Turmeric Powder
100 g Yellow Mustard Seeds

Instructions

1. Soak the barnyard millet and urad dal in water for 4-5 hours, then grind into a smooth batter and mix with finger millet flour and curd. Allow the mixture to ferment overnight or for 6-8 hours.
2. Once fermented, add turmeric powder, cumin seeds, salt, and a pinch of red chili powder to the batter, mixing well to form a thick and pourable consistency.
3. Heat a tawa (griddle) over medium heat and grease it lightly with oil. Pour a ladle of batter onto the tawa and spread it gently into a thick circle.
4. Sprinkle chopped onions, tomatoes, green chili, grated carrot, and coriander leaves evenly over the batter. Gently press them into the batter with a spatula.
5. Drizzle a little oil around the edges of the uttapam and cook on medium heat for 2-3 minutes until the base turns golden brown and crisp.
6. Flip the uttapam carefully and cook the other side for another 2-3 minutes until fully cooked. Repeat with the remaining batter.
7. In a small pan, heat 1 tsp oil, add mustard seeds, and allow them to splutter. Pour this tempering over the prepared uttapams for an additional flavor boost.
8. Serve hot with coconut chutney or tomato chutney for a delightful and healthy breakfast.