Ragi and Coriander Uttapa,calcium and protein rich ragi along with vitamin and iron rich coriander combine tastefully in this healthy snack!
Ragi flour | 2 Cup (32 tbs) (red millet flour) | |
Rice flour | 1/2 Cup (8 tbs) | |
Finely chopped onion | 1/2 Cup (8 tbs) | |
Chopped coriander | 1 Cup (16 tbs) | |
Curd | 1/2 Cup (8 tbs) | |
Finely chopped green chili | 1 1/2 Tablespoon | |
Salt | To Taste | |
Oil | 3 1/2 Teaspoon , divided (for greasing and cooking) | |
For tempering | ||
Oil | 1 Teaspoon | |
Mustard seeds | 1 Teaspoon | |
Cumin seeds | 1 Teaspoon | |
Curry leaves | 4 (3 | |
Asafoetida | 1 Pinch |
GETTING READY
1.In a large bowl, combine ragi flour (red millet flour), rice flour, onion, coriander, curd, green chili, and salt. Pour 3 cups of water and mix well to make a batter of pouring consistency. Set aside to ferment for 2 hours.
MAKING
For Tempering:
2.In a non-stick pan, heat oil, add mustard and cumin seeds. Allow them to splutter.
3.Add curry leaves, asafoetida and sauté on a few seconds. Pour the tempering over the batter and mix well.
4.Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil.
5.Pour a spoonful of the batter into each mold and cook them on both sides using ½ tsp of oil. Make more with the remaining batter.
SERVING
6.Serve hot with coconut chutney and sambhar.
Serving size
Calories 192Calories from Fat 27
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 60 mg2.5%
Total Carbohydrates 37 g12.3%
Dietary Fiber 5 g20%
Sugars 1 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet