Millet Vegetable Uttapam with Coconut-Mint Chutney

Name: Millet Vegetable Uttapam with Coconut-Mint Chutney
Prep time: 20 min
Yield: 2 servings
Ingredients: - 1 cup foxtail millet, soaked for 4 hours; - 1/4 cup urad dal, soaked for 4 hours; - Salt to taste; - 1 small onion, finely chopped; - 1 tomato, finely chopped; - 1 carrot, grated; - 2 tbsp coriander leaves, chopped; - 1 tsp oil per uttapam; - 1/2 cup grated coconut; - A handful of mint leaves; - 1 green chilli; - 1 tsp roasted chana dal; - Water, as needed

A thick, vegetable-studded pancake made with foxtail millet, served with a cooling chutney. Uttapam is the thicker, more textured cousin of the dosa, and using foxtail millet in place of rice changes its nutritional profile without changing the process by much. The batter still needs an overnight ferment, which is part of what gives the finished dish its gut-friendly reputation. Nutritional Benefits: Foxtail millet has a lower glycemic index than polished rice and is a good source of iron and fibre. Urad dal contributes protein, and the fermentation process improves the bioavailability of nutrients while adding beneficial bacteria to the gut.

20 min 2 servings 1266 kcal

1266 kcal

Calories

40.4 g

Protein

172.3 g

Carbs

40.7 g

Fat

Ingredients

•- 1 cup foxtail millet, soaked for 4 hours
•- 1/4 cup urad dal, soaked for 4 hours
•- Salt to taste
•- 1 small onion, finely chopped
•- 1 tomato, finely chopped
•- 1 carrot, grated
•- 2 tbsp coriander leaves, chopped
•- 1 tsp oil per uttapam
•- 1/2 cup grated coconut
•- A handful of mint leaves
•- 1 green chilli
•- 1 tsp roasted chana dal
•- Water, as needed

Method

1
Grind the soaked millet and urad dal separately, then combine into a thick batter. Add salt and leave to ferment overnight or for at least 8 hours.
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2. Heat a tawa and pour a ladle of batter, spreading it slightly thicker than a dosa.
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3. Scatter onion, tomato, carrot and coriander over the surface while it is still wet, and press gently.
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4. Drizzle oil around the edges and cook on low heat until the base turns golden, then flip and cook the vegetable side briefly.
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5. For the chutney, grind the coconut, mint, green chilli and roasted chana dal with a little water and salt until smooth.
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6. Serve the uttapams hot with the coconut-mint chutney.
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Summary:
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Once the batter is ready, the uttapam itself comes together quickly, and any extra batter keeps well in the refrigerator for a day or two. It is a good option for a weekend breakfast that still keeps blood sugar response in mind.

Uttapam