This is the third time in a week…I am sitting infront of my laptop and staring at it….I am at loss of words…after nearly 9.5 years of blogging…still I sometimes struck with opening lines…I wonder at times…but the good thing is, finally I am here with my first ever millet recipe. Though I have started to use millets little late…I am glad that I finally started incorporating millets in my everyday cooking. My today’s recipe, Barnyard Millet Onion Uttapam is a very easy and delicious way to include milletts in daily cooking.
After reading many health benefits and seeing many recipes with millets….I finally picked up two different types of organic millets from a store near my house. Barnyard Millet (Odalu in Telugu / Kuthiraivali in Tamil / Jhangora in Hindi / Oodalu in Kannada) and Kodo Millet (Arikelu in Telugu Varagu in Tamil / Kodra in Hindi / Harka in Kannada). I have tried few recipes with these two millets…but Onion Uttapam with Barnyard Millet was instant hit at my home.
Uttapam/Oothappam is generally made with Dosa batter. Uttapam is a thick lentil based pancake made on stovetop and is often topped with different toppings like finely sliced onions, grated carrots, chopped green chilies, cumin seeds, finely chopped capsicum, grated paneer, etc., Dosa/idli batter is generally made by soaking , grinding and fermenting urad dal and raw rice. In the place of raw rice, we use millet, when we are making millet idli/dosa/uttapam, etc;
Barnyard Millet Uttapam is prepared by soaking Barnyard Millet and Urdal dal along with pinch of fenugreek seeds (methi seeds) and handful of beaten rice (poha) for 6-8 hours, grinding it into a thick and smooth batter by adding little water if required (the consistency should be like a thick cream) and leaving the batter covered in a warm place to ferment for 5-6 hours or overnight. Tada…the batter for uttapam is ready….This batter can be used in three ways…you can make dosas, paniyarams and uttapams. Isn’t it great….??? The taste and texture of the uttapam and dosa made with barnyard millet batter is the same as that of regular dosa/uttapam/paniyaram we make with raw rice. It’s a win-win situation…no need to compromise on taste and health. Do try this out today…..
I served this barnyard millet onion uttapam with peanut chutney and podi
Barnyard Millet Onion Uttapam
TO MAKE BATTER:
- ½ cup Urad dal/black lentils
- 1½ cups Barnyard Millet
- ¼ tbsp. Fenugreek seeds/Methi seeds
- 3 tbsp. Beaten Rice/Poha, I used Red Poha
- Water, as needed
TO MAKE ONION UTTAPAM:
- 2 Onions, finely sliced
- 2 Green chilies, finely chopped
- ½ tbsp. Ginger, finely chopped
- 1 tbsp. Cumin seeds
- 2 tbsp. Flax seeds-dry coconut powder, optional
- Oil, as required
TO MAKE BATTER:
- Wash and soak urad dal, poha and methi seeds for 5-6 hours in enough water. In a separate bowl wash and soak barnyard millet in enough water for 5-6 hours. Drain the water from urad dal and grind it into a fine paste by adding little water at a time. Remove into a big bowl and set aside.
- Now in the same jar grind barnyard millet by adding little water if required. Add this to the above ground batter. Mix well. The consistency should be thick like cream. Cover with a lid and leave it in a warm place to ferment for 6-8 hours at least or for overnight.
TO MAKE BARNYARD MILLET ONION UTTAPAM:
- When you are ready to make uttapam add salt and mix well. Heat a non-stick pan/tawa and carefully grease it with a drop of oil or half of onion.
- In the meantime, add chopped onions, green chilies, ginger and cumin seeds in a bowl. Mix well and set aside.
- When the pan is ready, pour big ladle full of batter on the pan and lightly spread it in a clock-wise direction to make a thick circle not more than 6-7 inches (the circle should look like a thick and fluffy pan cake). Sprinkle the toppings and using a flat ladle; gently press the toppings into the spread batter.
- Leave oil from the sides and drizzle little oil over the toppings and cook on medium flame by covering with a lid for 1 minute.
- Flip when the bottom turns nice brown. Cook for another half minute on medium flame and flip again. Remove on to a kitchen plate/tissue. Serve hot by sprinkling flax seeds-dry coconut powder.
- Repeat and complete the batter or you can even refrigerate this batter by storing in a clean and dry air tight container for 1-2 days.
- Add love to make these Barnyard Millet Onion Uttapam taste ‘Yummy’.