Clearcals

Serving Size 1 Medium Piece (40 g)
Calories90.6 kcal
Carbs10.4 g (41.7 kcal)
Protein1.4 g (5.5 kcal)
Fats4.8 g (43.3 kcal)

Ragi Vengaya Uttapam recipe

Name: Ragi Vengaya Uttapam
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 100 Grams of Ragi; 30 Grams of Wheat semolina; 25 Grams of Carrot orange; 10 Grams of Chillies green - all varieties; 10 Grams of Coriander leaves; 25 Grams of Onion small; 8 Tea Spoon of Rice bran oil; 2 Grams of Salt; 100 Milliliter of Water; 15 Grams of Curd

Ragi Vengaya Uttapam is a good source of vitamin E, beta carotene, manganese, and excellent source of vitamin D. HINT: Adding veggies to the uttapam makes it tastier and healthier.

Cooking time: 15 minutes

Serves: 8 persons

Ingredients

Ragi

100 Grams

Wheat semolina

30 Grams

Carrot orange

25 Grams

Chillies green - all varieties

10 Grams

Coriander leaves

10 Grams

Onion small

25 Grams

Rice bran oil

8 Tea Spoon

Salt

2 Grams

Water

100 Milliliter

Curd

15 Grams

Instructions

Prepare the batter

Combine semolina and ¾ cup yogurt in a bowl and mix. Add finger millet flour, onion, capsicum, ginger, green chillies, cumin seeds and mustard seeds and mix well.Add remaining yogurt and mix. Add some water,mix well and set aside for 5 minutes.

Cook the uttapam

Heat a non-stick tawa.Add curry leaves, baking soda and salt to prepared flour mixture and mix well.Put some oil on hot tawaand wipe with a tissue. Pour a ladleful of prepared flourmixture, spread into a shape of uttapam and roast till the underside turnslight golden. Make incisions on each cooked uttapam and roast from the other side till golden and crisp.

Serve it

Serve it hot with chutney

Nutrition Label