Millets in general are very popular these days. On the other hand, Uttapams are traditional South Indian breakfast, So start your day a healthy way with some yummy Foxtail Millet Uttapam, accompanied with coconut chutney and sambar.
This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. So do try this amazing and wholesome millet recipe and introduce something new to your family and dear ones.
You can go wild with your imagination regarding the toppings. For a non-veg. version, boiled & shredded chicken, cooked keema, sausages, etc. can be added. You can also enjoy these millet uttapams for brunch, mini tiffin, tea time snack, lunch box meal or for a light dinner too. So check out the step by step pictorial recipe to prepare it.
- 1 cup foxtail millet
- 1/2 cup urad dal (split black gram)
- 1/2 tsp. fenugreek seeds
- 2 green chilies
- 1" ginger, roughly chopped
- oil for shallow frying
- 1 onion, chopped
- 1 tomato, chopped
- 2 green chilies, chopped
- 2-3 tbsp. coriander leaves, chopped
Soak the millets, dal and fenugreek seeds in sufficient water overnight. Grind along with green chilies, ginger into a smooth paste. Add water as required. The batter should be of pouring consistency. Add salt and mix well.
In a bowl, mix together onion, tomatoes, green chilies and coriander leaves. Keep aside.
To make the dosa, heat a tawa / griddle. Drizzle 1/2 tsp. oil and spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. This ensures a non-stick coating.
Pour a ladle of the batter and spread in a circular motion with the back of the ladle. Drizzle some oil around the edges and over it.
Sprinkle some of the onion-tomato mix over it and fry on a medium flame for a minute or two. Flip it over and let it cook further for a minute. Transfer to a serving plate.
Make similar uthappams with the remaining batter. Serve them hot with sambar and coconut chutney.
Flip it over & let it cook further for a minute. Transfer to a serving plate.
Serve them hot with sambar and coconut chutney.