Ragi Uttapam, Healthy Nachni Coriander Uttapam
by Tarla Dalal
ragi uttapam recipe | ragi coriander uttapam | healthy nachni uttapam | with 29 amazing images.
ragi uttapam recipe | ragi coriander uttapam | healthy nachni uttapam is a wholesome snack made with nachni flour. Learn how to make ragi coriander uttapam.
To make ragi uttapam, 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 sambar.
Calcium and protein rich ragi along with antioxidant rich coriander combine tastefully in this ragi coriander uttapam. 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.
Though we have used a small amount of rice flour in healthy nachni uttapam, you can benefit from the other nutrients it has to offer. These no-fuss, easy-to-chew uttapams are ideal for breakfast but can be had as a quick snack to silence a hunger pang any time of the day.
Tips for ragi uttapam. 1. You can make the batter one day in advance and store it in the fridge. 2. Rice flour can be replaced with jowar flour to make it healthier and suitable for weight watchers, heart patients and diabetics. 3. Remember to grease the uttapam pan in every batch.
Enjoy ragi uttapam recipe | ragi coriander uttapam | healthy nachni uttapam | with step by step photos.
Ragi Uttapam, Healthy Nachni Coriander Uttapam recipe - How to make Ragi Uttapam, Healthy Nachni Coriander Uttapam
Preparation Time: Cooking Time: Total Time:
Makes 40 mini uttapas
For Ragi Uttapam
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 With Ragi Uttapam
coconut chutney
sambhar
For ragi uttapam
- For ragi uttapam
- To make {span class="bold1"}ragi uttapam{/span}, 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 the {span class="bold1"}ragi uttapam{/span} hot with coconut chutney and sambhar.
Ragi and Coriander Uttapa (Calcium and Iron Rich Snack) Video by Tarla Dalal's Team
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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.
-
Rice flour can be replaced with jowar flour to make it healthier and suitable for weight watchers, heart patients and diabetics.
-
Remember to grease the uttapam pan in every batch.
Batter for ragi uttapam
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In a deep glass bowl put 2 cups ragi (nachni / red millet) flour.
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Add 1/2 cup rice flour (chawal ka atta).
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Add 1/2 cup finely chopped onions.
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Add 1 cup chopped coriander (dhania).
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Add 1/2 cup curds (dahi).
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Add 1 1/2 tbsp finely chopped green chillies.
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Add salt to taste.
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Add 2 3/4th cups of water to make a batter of pouring consistency.
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Mix well.
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Keep aside to ferment for 2 hours.
Tempering for ragi uttapam
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Heat 1 tsp of oil in a small non-stick pan.
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Add 1 tsp mustard seeds ( rai / sarson).
-
Add 1 tsp cumin seeds (jeera).
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Let the seeds crackle.
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Add 3 to 4 curry leaves (kadi patta).
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Add a pinch asafoetida (hing).
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Sauté on a medium flame for a few seconds.
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Pour this tempering over the batter.
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Mix well.
Cooking ragi uttapam
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Heat a non-stick mini uttapa pan.
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Grease it lightly using ½ tsp of oil.
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Pour a spoonful of the batter into each of the 7 uttapa moulds.
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Cook them on a medium flame. You can see the sides turn brown. Now is theb time to flip over the uttapam.
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Grease the uttapam with a 1/2 tsp oil before flipping over to cook the uttapam.
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Flip over and cook the uttapam.
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Serve nachni uttapam with coconut chutney.
| Energy | 39 cal |
| Protein | 0.8 g |
| Carbohydrates | 6.9 g |
| Fiber | 0.9 g |
| Fat | 0.8 g |
| Cholesterol | 0.4 mg |
| Vitamin A | 55.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 1.1 mg |
| Folic Acid | 2 mcg |
| Calcium | 32.1 mg |
| Iron | 0.3 mg |
| Magnesium | 11.4 mg |
| Phosphorus | 26.6 mg |
| Sodium | 1.7 mg |
| Potassium | 36.6 mg |
| Zinc | 0.2 mg |
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
tasty recipes and yet healthy... great combination. thank you Tarlaji!
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.
what can be used instead of rice flour?
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 !!
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!!
Ragi dosa combined with curds forms a nice soft brownish dosa which is rich in calcium.