These uttapams are gluten free, vegan and very healthy. This recipe has been specially curated by DCN to be able to offer you something unique this Navratri. These are like mini-uttapams as the batter does not spread much on the pan.
- ½ cup samak chawal approx. 100 gm (barnyard millet flour)
- Curd – 2 tbsp
- 1 Tomato finely chopped
- 1 Green Chilli finely chopped
- Fresh green coriander – chopped
- Sendha namak – to taste
- Water as required
- Take whole samak and grind it to a coarse powder. It should be the consistency of a fine rava or suji.
- Mix it with curd, salt and coriander leaves. Let is aside for half an hour.
- Adjust the consistency of the batter by adding water, to that of a regular uttapam batter.
- Heat a tava and spread some oil on it.
- Sprinkle water on it and wipe with a cloth. This would ensure that the tava has been cooled to a temperature so that the batter does not stick to the hot tava immediately.
- Use a ladle or a spoon to pour some batter on it.
- Top the uttapam with tomatoes, chilies, coriander. Pour some oil on the sides and cover with a lid. This ensures that the top of the uttapam gets cooked properly. Let it cook on slow flame.
- Flip the uttapam once the side turns brown, to cook the other side.
- Turn it back to the plain side and once it has become crisp, take it off the tava.
- Have it with peanut, coconut or flax seed chutney.
- Have it hot, as samak uttapam tends to dry out on cooling.
- We have topped the uttapams with tomatoes, green chilies and coriander. One can add mashed potatoes or jeera aloo on top.
- In case you eat any other vegetable during fasting, feel free to use that as the topping. One can add chopped onions, capsicum and chilies to the batter also, when not fasting.