Ragi and Coriander Uttapa
by Tarla Dalal

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Calcium and protein rich ragi along with vitamin and iron rich coriander combine tastefully in this healthy snack. While coriander itself has an irresistible flavour and aroma, this is further enhanced by the addition of chillies, onions, tangy curds and a traditional tempering too.
These no-fuss, easy-to-chew uttapas are ideal for Breakfast but can be had as a quick snack to silence a hunger pang any time of the day. Serve hot with sambhar or a chutney of your choice.

Ragi and Coriander Uttapa recipe - How to make Ragi and Coriander Uttapa

2 cups ragi (nachni / red millet) flour
1/2 cup rice flour (chawal ka atta)
1/2 cup finely chopped onions
1 cup chopped coriander (dhania)
1/2 cup curds (dahi)
1 1/2 tbsp finely chopped green chillies
salt to taste
4 1/2 tsp oil for tempering , greasing and cooking
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
3 to 4 curry leaves (kadi patta)
a pinch asafoetida (hing)

For Serving
coconut chutney
sambhar

Method

Combine the ragi flour, rice flour, onions, coriander, curds, green chillies, salt and 3 cups of water in a bowl and mix well to make a batter of pouring consistency. Keep aside to ferment for 2 hours.
For the tempering, heat 1 tsp of oil in a small non-stick pan and add the mustard seeds and cumin seeds.
When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.
Pour this tempering over the batter and mix well.
Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil.
Pour a spoonful of the batter into each of the 7 uttapa moulds and cook them on a medium flame on both the sides, using ½ tsp of oil.
Repeat with the remaining batter to make more uttapas in 5 more batches.
Serve hot with coconut chutney and sambhar.

Nutrient values (Abbrv) per mini uttapa

Energy	39 cal
Protein	0.8 g
Carbohydrates	6.9 g
Fiber	0.9 g
Fat	0.8 g
Cholesterol	0.4 mg
Sodium	1.7 mg

Click here to view calories for Ragi and Coriander Uttapa

Ragi and Coriander Uttapa (Calcium and Iron Rich Snack) Video by Tarla Dalal's Team

Ragi and Coriander Uttapa recipe with step by step photos

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What is ragi uttapam made off?

What is ragi uttapam made off? ragi coriander uttapam is made from 2 cups ragi (nachni / red millet) flour, 1/2 cup rice flour (chawal ka atta), 1/2 cup finely chopped onions, 1 cup chopped coriander (dhania), 1/2 cup curds (dahi), 1 1/2 tbsp finely chopped green chillies, salt to taste, 4 1/2 tsp oil for tempering , greasing and cooking, 1 tsp mustard seeds ( rai / sarson), 1 tsp cumin seeds (jeera), 3 to 4 curry leaves (kadi patta) and a pinch asafoetida (hing).

Tips for ragi uttapam

You can make the batter one day in advance and store it in the fridge.

Batter for ragi uttapam

In a deep glass bowl put 2 cups ragi (nachni / red millet) flour.
Add 1/2 cup rice flour (chawal ka atta).

Add 1/2 cup finely chopped onions.
Add 1 cup chopped coriander (dhania).
Add 1/2 cup curds (dahi).
Add 1 1/2 tbsp finely chopped green chillies.
Add salt to taste.

Add 2 3/4th cups of water to make a batter of pouring consistency.
Mix well.
Keep aside to ferment for 2 hours.

Tempering for ragi uttapam

Heat 1 tsp of oil in a small non-stick pan.
Add 1 tsp mustard seeds ( rai / sarson).

Add 1 tsp cumin seeds (jeera).
Let the seeds crackle.
Add 3 to 4 curry leaves (kadi patta).
Add a pinch asafoetida (hing).
Sauté on a medium flame for a few seconds.

Pour this tempering over the batter.
Mix well.

Cooking ragi uttapam

Heat a non-stick mini uttapa pan.
Grease it lightly using ½ tsp of oil.
Pour a spoonful of the batter into each of the 7 uttapa moulds.

Cook them on a medium flame. You can see the sides turn brown. Now is theb time to flip over the uttapam.
Grease the uttapam with a 1/2 tsp oil before flipping over to cook the uttapam.
Flip over and cook the uttapam.
Serve nachni uttapam with coconut chutney.

Naveen

on 28 May 21 07:31 AM

thanks madam for wonderful recipes, special part of this channel is that you all realize that we vegetarian has so many healthy ingredients which makes healthy food

Tarla Dalal

28 May 21 02:32 PM

Thank you for your kind words. Please keep trying more recipes and sharing your comments with us.

Nidhi

on 15 Oct 20 02:52 PM

tasty recipes and yet healthy... great combination. thank you Tarlaji!

16 Oct 20 09:20 AM

Thanks for the feedback !!! keep reviewing recipes and articles you loved.

Rashmi Agarwal

on 24 Jan 20 09:29 AM

tried for the first time it''''s awesome taste, even my 1yr kid also loved it. Thank you mam for the healthy recipes.
Edited after original posting.

28 Jan 20 05:08 PM

Hi, Happy to know you have liked the recipe.. Do keep trying more recipes and give us your feedback..

Foodie #687239

on 30 Oct 19 06:27 PM

what can be used instead of rice flour?

Archana M

on 06 Jun 15 12:26 PM

Ragi and coriander uttapa... this uttapa is just delicious made with ragi and lots of coriander which gives a good taste to the uttapa. The time required to make this uttapa is so less as compared to regular uttapa. A must try !!

n_katira

on 05 Dec 13 03:50 PM

Yummy and delicious is what describes this snack... The USP of this uttapa is the batter takes only 2 hours for fermenting as compared to other uttapa batters which calls for at least 8 hours of fermenting. Try it!!

Loves Food

on 07 Aug 12 09:13 AM

Ragi dosa combined with curds forms a nice soft brownish dosa which is rich in calcium.