Name: Makhana and Millet Uttapam Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup Barnyard Millet flour (samak rice flour); 1/2 cup Flattened Rice (poha); 1/2 cup Foxnuts (makhana); 2 cups Buttermilk; 1/2 cup Water; 1 inch Ginger; 1 Green Chili (optional); 2 cups Finely Chopped Vegetable (onion, capsicum, tomato); 10-12 Curry Leaves (chopped); 1/4 tsp Chaat Masala; Salt to taste; Oil/Ghee for cooking

Jump to Recipe Print Recipe

Discover a healthy twist on a classic South Indian dish with this gluten-free uttapam recipe made from millet and makhana. Crispy, soft, and kid-approved!

Power up your mornings with this healthy uttapam recipe! Makhana and millet uttapam make the perfect gluten-free breakfast — crispy on the outside, soft on the inside and packed with goodness.

This recipe is not just healthy, it’s seriously delicious. Even my 11-year-old couldn’t stop at one. He happily devoured four!

I try to include at least two gluten-free meals in my day. I don’t have a gluten allergy but I find that reducing gluten helps keep my system in balance. Of course, there are days when all my meals include gluten but as a rule, I prefer my breakfast and dinner to be gluten-free.

Millets, our ancient grains, are making a well-deserved comeback. Naturally gluten-free and loaded with health benefits, they’ve quickly found their way back into our kitchens and our hearts. There are countless reasons to include at least one millet-based meal a day — your body will thank you for it.

More About Makhana and Millet Uttapam

I love making these with barnyard millet, also known as samak rice. It’s naturally gluten-free, easy to digest, and gives the uttapams that perfect crispy edge we all love. Plus, it’s one of the staples during Navratri fasting. So, even if you wan to make this recipe during Navratri, you can do by omitting poha. However, you can try these with other millets as well like:

Foxtail millet
Sorghum (jowar)
Pearl millet (bajra)
Finger millet (ragi)

In addition to millets, these uttapams also include foxtnuts (makhana), flattened rice (poha) and buttermilk which is a great source of protein and also good for digestion esp. in summers. You can substitute buttermilk for curd.

This combination creates a batter that’s not only nourishing but also light on the stomach- perfect for summer days or when you want something quick, wholesome, and satisfying.

Serving Suggestions

These uttapams are incredibly versatile and taste amazing with a variety of chutneys. Here are my favorite pairings:

Peanut chutney – creamy and nutty, perfect for days you are fasting
Coconut chutney – light and refreshing
Kara chutney – if you’re in the mood for something spicy and bold!

Benefits of Barnyard Millets

Barnyard millet or Samak rice as it is popularly known has high levels of protein, calcium, minerals, and vitamin B complex.
It is also low in carbohydrates making it a boon for those with type II diabetes and cardiovascular diseases.
It contains high amounts of iron.
It is low in calories and a good source of highly digestible protein

Step by Step Instructions

For detailed recipe, refer the recipe card below.

1. In a large bowl, add foxnuts, barnyard millet flour and poha. Now add buttermilk and mix well.

2. Cover and let it rest for 15 minutes. The foxnuts and poha will soften and absorb the buttermilk. At this point it will have a thick consistency.

3. Now add everything to the blender. Add salt, ginger and green chili. Then add little water and blend to a smooth consistency batter. Add more water if required but add little at a time. Do not make a runny thin batter. Pour the batter in a bowl.

4. In a separate bowl, add finely chopped vegetables – onion, capsicum and tomato. Also add finely chopped curry leaves. Sprinkle some salt and chat masala if you like and mix well. Keep aside.

5. Heat a non-stick pan or a cast iron pan. Bring it to medium heat. Spread one ladle full of uttapam batter on the pan. Add oil/ghee around the edges.

6. Now add some vegetables on top and press the vegetables gently. Cook on a medium flame for 2-3 minutes or till the edges brown. Carefully flip and cook the other side for another 2-3 minutes or till it becomes nice and golden brown.

I also sprinkled some Podi on top of the vegetables to add more flavour. You can find the recipe of Idli Podi and Curry Leaves Podi in the blog.

7. Cook the remaining uttapams the same way. Store any leftover batter in the refrigerator and consume within 2 days.

Pro Tips

Cook these uttapams on a medium heat patiently. Do not increase the flame or it will not cook evenly and might remain raw from the middle.
You can store the remaining batter in the refrigerator and consume within 2 days.
You can use vegetables of your choice like grated carrots, baby spinach, beetroot etc.
Substitute buttermilk with curd.

Print Pin