Uttapam is very popular in South India. Though it is generally prepared with rice and urad dal batter that is used to make dosa, this recipe uses jowar to prepare uttapam that enhances the nutritional value of traditional uttapam recipe.
INGREDIENTS (240 ml cup used)
- Sorghum flour (Jowar) – 1 cup (soak for 8 hours)
- Split black gram lentil (Dhuli urad dal) – ¼ cups soaked for 8 hours
- Salt to taste
- Ginger – green chilli paste – 2 teaspoons
- Cooking oil for shallow frying
- Chopped tomatoes – 1 cup
- Chopped onions- 1 cup
- Chopped fresh coriander leaves – ½ cup
METHOD OF PREPARATION
- Drain and grind the sorghum flour with sufficient water to make a smooth batter.
- Drain and grind the black grams to a smooth batter.
- Mix both the batter with salt and keep it aside to ferment overnight.
- Add the ginger garlic paste and water to adjust consistency of the batter.
- Heat a cast iron skillet or non-stick frying pan.
- Pour a ladleful of the batter on the frying pan, spread it evenly with the back of the ladle and drizzle oil along the circumference.
- Sprinkle the chopped onion, tomatoes and coriander leaves on top of it.
- Fry till one side is done and then flip over to the other side till it cooks perfectly.
- Serve it hot with tomato chutney, coconut chutney or tomato ketchup.
Sorghum or jowar is an extremely nutritious food grain. It is rich in protein, vitamins like niacin, riboflavin, thiamin, magnesium, iron, copper, calcium, phosphorus and potassium, and contains almost 48% of the daily requirement of dietary fiber. It improves bone health, digestive health, promotes development of red blood cells as well as boosts energy.