Farali Uttapam

by purvipdave

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Farali uttapam presents an unique variation to the south indian staple uttapams. The batter is made from singhoda flour mixed with samo, rajgirha flour, curds, grated coconut and spices. This fasting special dish, farali uttapams make fasting easier and tastier.

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Preparation Time: 18 mins
Cooking Time: 20 mins
Makes 6 servings
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Ingredients

2 cups sanwa millet (sama)
1 cup waterchestnut (shingoda) flour
1/2 cup rajgira flour
1 1/2 cups curds (dahi)
1 tsp ginger-green chilli paste
1/4 cup finely chopped cucumber
1 tbsp grated coconut
salt to taste

For Tempering
2 tsp oil
2 tsp chopped green chillies
5 to 6 curry leaves (kadi patta)
2 tsp cumin seeds (jeera)
chilli powder to taste

Method

Combine the flours, ginger-green chilli paste, curds and salt and mix well to make a smooth batter of pouring consistency.
Keep aside for 15 minutes.
For the tempering, heat the oil in a small pan and add the cumin seeds and green chillies.
When the seeds crackle, add the curry leaves and red chilli powder and pour this tempering to the batter and mix well.
Keep aside for 5 minutes.
Add the cucumber, tomato and coconut and mix well.
Heat a tava and when its hot wipe it with a wet cloth.
Spread the thick layer of batter on the tawa and make a thin circle.
Cook on a slow flame using little oil till it is cooked from both the sides.
Serve hot with green chutney.
Repeat with the remaining batter to make more uttapams.