Ragi and Coriander Uttapa (Calcium and Iron Rich Snack) Video by Tarla Dalal's Team Video by Tarla Dalal
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Ragi And Coriander Uttapam Recipe (Raagi Dosa) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
40.00 mini uttapas
Ingredients
For Ragi Uttapam
2 cups ragi (nachni , red millet) flour
1/2 cup rice flour (chawal ka atta)
1/2 cup finely chopped onion
1 cup chopped coriander (dhania)
1 1/2 tbsp finely chopped green chillies
salt to taste
4 1/2 tsp oil for tempering , greasing and cooking
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
3 to 4 curry leaves (kadi patta)
For Serving With Ragi Uttapam
Method
For ragi uttapam
- To make ragi uttapam, combine the ragi flour, rice flour, onions, coriander, curds, green chillies, salt and 2 1/4 cups of water in a bowl and mix well to make a batter of pouring consistency. Keep aside to ferment for 2 hours.
- For the tempering, heat 1 tsp of oil in a small non-stick pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.
- Pour this tempering over the batter and mix well.
- Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil.
- Pour a spoonful of the batter into each of the 7 uttapa moulds and cook them on a medium flame on both the sides, using ½ tsp of oil.
- Repeat with the remaining batter to make more uttapas in 5 more batches.
- Serve the ragi uttapam hot with coconut chutney and sambhar.
See step by step images of Ragi Uttapam, Healthy Nachni Coriander Uttapam
