Makhana and Millet Uttapam 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!
Servings 4 people
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
Instructions
For Batter
- In a large bowl, add foxnuts, barnyard millet flour and poha. Now add buttermilk and mix well.
- 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.
- Now add everything to the blender. Add salt, ginger and green chili. Then add little water and blend to a smooth consistency batter.
- 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.
For Cooking
- Heat a non-stick pan or a cast iron pan. Bring it to a medium heat. Spread one ladle full of uttapam batter on the pan. Add oil/ghee around the edges.
- 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.
- Cook the remaining uttapams the same way. Serve with chutney of your choice. I served it with peanut and coconut chutney.
Notes
- Cook these uttapams on 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. You can also choose other millet flours like pearl millet, sorghum