Ragi and Coriander Uttapa


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Calcium and protein rich ragi along with vitamin and iron rich coriander combine tastefully in this healthy snack. While coriander itself has an irresistible flavour and aroma, this is further enhanced by the addition of chillies, onions, tangy curds and a traditional tempering too. These no-fuss, easy-to-chew uttapas are ideal for breakfast, but can be had as a quick snack to silence a hunger pang any time
of the day. Serve hot with sambhar or a chutney of your choice.

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Makes 40 mini uttapas
Show me for mini uttapas


Ingredients

Method
  1. Combine the red millet flour, rice flour, onions, coriander, curds, green chillies, salt and 3 cups of water in a bowl and mix well to make a batter of pouring consistency. Keep aside to ferment for 2 hours.
  2. For the tempering, heat 1 tsp of oil in a small non-stick pan and add the mustard seeds and cumin seeds.
  3. When the seeds crackle, add the curry leaves and asafoetida and sauté on a few seconds.
  4. Pour this tempering over the batter and mix well.
  5. Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil.
  6. Pour a spoonful of the batter into each uttapa mould and cook them on both the sides using ½ tsp of oil.
  7. Repeat with the remaining batter to make more uttapas in 5 more batches.
  8. Serve hot with coconut chutney and sambhar.
Nutrient values per serving
EnergyProteinCarbohydratesFatFibreCalciumIron
165 calories. 3.3 gm. 28.1 gm. 4.1 gm. 1.1 gm. 134.7 mg. 1.3 mg.
RECIPE SOURCE : Calcium Rich RecipesBuy this cookbook
2 reviews received for Ragi and Coriander Uttapa
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
n_katiraDecember 05, 2013

Yummy and delicious is what describes this snack... The USP of this uttapa is the batter takes only 2 hours for fermenting as compared to other uttapa batters which calls for at least 8 hours of fermenting. Try it!!

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Helpful reviews for this recipe
Reviewed December 05, 2013by n_katira

Yummy and delicious is what describes this snack... The USP of this uttapa is the batter takes only 2 hours for fermenting as compared to other uttapa batters which calls for at least 8 hours of fermenting. Try it!!

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Reviewed August 07, 2012by Loves Food

Ragi dosa combined with curds forms a nice soft brownish dosa which is rich in calcium.

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