Barnyard Millet Onion Uttapam

                          Barnyard Millet Onion Uttapam

Barnyard Millet Onion Uttapam:

       Uttapam | Oothappam is generally made with Dosa batter. Uttapam is a thick lentil based pancake made on stovetop and is often topped with different toppings like finely sliced onions, grated carrots, chopped green chilies, cumin seeds, finely chopped capsicum, grated paneer, etc., Dosa | Idli batter is generally made by soaking , grinding and fermenting  urad dal and raw rice. In the place of raw rice, we use millet, when we are making millet idli/dosa/uttapam, etc;

 

   

     Barnyard Millet Uttapam is prepared by soaking Barnyard Millet and Urdal dal along with pinch of fenugreek seeds (methi seeds) and handful of beaten rice (poha) for 6-8 hours, grinding it into a thick and smooth batter by adding little water if required (the consistency should be like a thick cream) and leaving the batter covered in a warm place to ferment for 5-6 hours or overnight. Tada…the batter for uttapam is ready….This batter can be used in three ways…you can make dosas, paniyarams and uttapams. Isn’t it great….??? The taste and texture of the uttapam and dosa made with barnyard millet batter is the same as that of regular dosa/uttapam/paniyaram we make with raw rice.  It’s a win-win situation…no need to compromise on taste and health. Do try this out today…..

I served this barnyard millet onion uttapam with peanut chutney and podi

INGREDIENTS:

TO MAKE BATTER:

½ cup Urad dal/black lentils

1½ cups Barnyard Millet

¼ tbsp. Fenugreek seeds/Methi seeds

3 tbsp. Beaten Rice/Poha, I used Red Poha

Water, as needed

Salt

TO MAKE ONION UTTAPAM:

2 Onions, finely sliced

2 Green chilies, finely chopped

½ tbsp. Ginger, finely chopped

1 tbsp. Cumin seeds

2 tbsp. Flax seeds-dry coconut powder, optional

Oil, as required

Barnyard Millet Uttapam

How to make Millet Uttapam

PREPARATION:

TO MAKE BATTER:

1.Wash and soak urad dal, poha and methi seeds for 5-6 hours in enough water. In a separate bowl wash and soak barnyard millet in enough water for 5-6 hours. Drain the water from urad dal and grind it into a fine paste by adding little water at a time. Remove into a big bowl and set aside.

2.Now in the same jar grind barnyard millet by adding little water if required. Add this to the above ground batter. Mix well. The consistency should be thick like cream. Cover with a lid and leave it in a warm place to ferment for 6-8 hours at least or for overnight.

3.How to make Barnyard Millet Onion Uttapam :

When you are ready to make uttapam add salt and mix well. Heat a non-stick pan | tawa and carefully grease it with a drop of oil or half of onion.

4.In the meantime, add chopped onions, green chilies, ginger and cumin seeds in a bowl. Mix well and set aside.

5.When the pan is ready, pour big ladle full of batter on the pan and lightly spread it in a clock-wise direction to make a thick circle not more than 6-7 inches (the circle should look like a thick and fluffy pan cake). Sprinkle the toppings and using a flat ladle; gently press the toppings into the spread batter.

6.Leave oil from the sides and drizzle little oil over the toppings and cook on medium flame by covering with a lid for 1 minute.

7.Flip when the bottom turns nice brown.  Cook for another half minute on medium flame and flip again. Remove on to a kitchen plate/tissue. Serve hot by sprinkling flax seeds-dry coconut powder.

8.Repeat and complete the batter or you can even refrigerate this batter by storing in a clean and dry air tight container for 1-2 days.

                                                                                           THANK YOU,READERS!