Millet Uttapam

Millet Uttapam

Millet Uttapam

A thick, soft South Indian pancake made with Proso Millet — naturally gluten-free and full of flavour.

Batter Ingredients

  • Proso Millet – 200g
  • Urad Dal / Black Lentil – 200g
  • Mung Dal / Yellow Lentil – 100g
  • Methi Dana / Fenugreek Seeds – 10g
  • Fresh ginger – 1-inch piece
  • Warm water – as needed for grinding
  • Salt – to taste

Preparing the Batter

Wash and soak the millet, urad dal, mung dal, and fenugreek seeds together for 12 hours. Drain and rinse thoroughly a few times. Transfer to a mixer grinder and grind to a fine, smooth paste, adding warm water gradually to help the mixture move. Add the ginger piece while grinding so it blends into the batter.

Once ground, leave the batter to ferment and rise for a few hours, up to 10 hours. The batter is now ready to cook.

Uttapam Toppings

  • 1 large onion, finely chopped
  • 2 large tomatoes, finely chopped
  • 2 green chillies, finely chopped
  • Salt – to taste

Instructions

Mix the chopped onion, tomatoes, green chillies, and salt together. Stir into the batter. Pour onto a heated pan to form thick pancakes (3–4mm). Cover with a lid and let them cook in their own steam initially. Remove the lid, flip, and cook well on both sides. Serve hot.

Best served with: Coconut Chutney and Sambar.