Millet Tomato Uthappam / Spicy Indian Millet Pancakes

I came across a quick version uthappam with a twist on a Telugu cooking show and tried them, choosing to replace the rice in the recipe with millet. The uthappams on the show were prepared using a 'grind but no ferment' kind of batter. I have tried both that instant and fermented batter versions and I definitely prefer the texture of the uthappams prepared using fermented batter. One can add tomatoes and coconut to the batter while grinding if choosing not to ferment the batter. They can be ground and added to the batter just before making uthappam if you are going to ferment the batter. If you have anyone at home (like my daughter) who prefers not to see veggies on their uthappams, then grind carrot, onion and green chillies (if using) along with tomatoes and coconut and add to the batter. Vegetables and some extra nutrition can be sneaked in that way.

Ingredients: (Yield 15 uthappam)
1 cup millet
1/2 cup urad dal / skinned black gram
Salt to taste
2 tomatoes, chopped
1/4 cup fresh grated coconut (optional)
1 tsp. cumin seeds
1 tsp. chopped ginger
2 finely chopped green chillies (Skip of serving kids)
1 chopped onion
2 carrots, peeled and grated
Cilantro
Oil to make uthappam

Directions:
* Soak millet and urad dal in water for about 3 hours. Rinse and drain the water. Grind them together adding salt to a thick, fine batter, adding about 1/2 cup water. (Midway, add tomato pieces and coconut to the batter and grind if choosing not to ferment the batter.)
* Allow the batter to sit and ferment overnight. Add tomatoes and coconut to the batter and grind fine just before making uthappams.  
* Heat a griddle / rimless pan. Pour about 1/4 cup batter and spread just enough to make a circle, keeping it thick. Immediately sprinkle onion, carrot, green chillies, ginger, cumin and cilantro over the dosa. Pour 1/4 tsp. oil around the edges. Cook until the bottom side is cooked and the top starts to appear dry, about 30 - 40 seconds. Flip and spread oil around the edges again, only if preferred. Cook until the bottom side cooks well, about 30 seconds or so. Remove the uthappam and transfer onto a plate. 
* Repeat the uthappam making steps with the remaining batter. Serve them warm with some spicy chutney.

 

This post goes to Blogging marathon and check out the page to read what other marathoners are cooking. It is posted for 'Kids' Delight' event hosted by Vidyha this month with 'Vegetables sneaked in' theme.

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