Mini Bajra Uttapam Recipe
A gluten free South Indian Recipes recipe with bajra (seeds), idli rice, white urad dal (whole). Ready in 8h 40m, serves 10.
Curated byAditi Iyer🇮🇳
- 1
To begin making the Mini Bajra Uttapam Recipe, we will first make the batter
bajra (seeds)(1/2 cup)ghee - to cook the uttapam - 2
*To make the Bajra Uttapam Batter:Firstly, wash the urad dal and methi seeds together and soak it together in a bowl, immersed in water
bajra (seeds)(1/2 cup)white urad dal (whole)(1 cup)methi seeds (fenugreek seeds)(1 teaspoon)ghee - to cook the uttapam - 3
Next combine the idli rice and bajra seeds, wash them well and soak them in a bowl, immersed in water
bajra (seeds)(1/2 cup)idli rice(1/2 cup)methi seeds (fenugreek seeds)(1 teaspoon) - 4
Keep them all soaked for about 6 hours
- 5
Next, add the soaked and drained urad dal and methi seeds, into a mixer jar along with some water and grind to make a smooth batter
white urad dal (whole)(1 cup)methi seeds (fenugreek seeds)(1 teaspoon) - 6
Transfer the urad dal batter to a large bowl and set aside
white urad dal (whole)(1 cup) - 7
Add the soaked and drained rice and bajra mixture into the mixer jar along with some water and grind it to make a smooth batter
bajra (seeds)(1/2 cup)idli rice(1/2 cup) - 8
Combine this idli-bajra batter, along with the urad dal batter and mix well
bajra (seeds)(1/2 cup)idli rice(1/2 cup)white urad dal (whole)(1 cup) - 9
To this bajra uttapam batter add salt, mix well to combine, and allow it to ferment overnight
bajra (seeds)(1/2 cup)salt(1 tablespoon)salt - to tasteghee - to cook the uttapam - 10
Once it has fermented overnight it, you can make Idli the first day and even dosa and uttapams with this batter
idli rice(1/2 cup)ghee - to cook the uttapam - 11
The next step is to make the topping for the Bajra uttapam:In a mixing bowl, combine the onions, capsicum, green chilli, mint leaves salt and cumin powder and mix well
bajra (seeds)(1/2 cup)salt(1 tablespoon)onion - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)green chilli - finely chopped(1)salt - to tastesprig mint leaves (pudina) - finely chopped(6)cumin powder (jeera)(1 teaspoon)ghee - to cook the uttapam - 12
Preheat a tawa on medium-high heat; once hot, gently spread 1 ladleful of the bajra uttapam batter, in a circular motion, ensuring the uthappam is thick like a pancake
bajra (seeds)(1/2 cup)ghee - to cook the uttapam - 13
Spread a tablespoon of the onion-capsicum topping over the mini Bajra Uttapam and lightly press, embedding it onto the uttapam
bajra (seeds)(1/2 cup)onion - finely chopped(1)ghee - to cook the uttapam - 14
Drizzle a little ghee around the Uttapam and after a couple of minutes, flip the bajra uttapam, to cook on the other side
bajra (seeds)(1/2 cup)ghee - to cook the uttapam - 15
Once you've achieved a lovely golden brown colour on both sides, remove the Bajra Uttapam from the tawa and serve
bajra (seeds)(1/2 cup)ghee - to cook the uttapam - 16
Similarly make the Bajra Uttapam using the rest of the batter
bajra (seeds)(1/2 cup)ghee - to cook the uttapam - 17
You can store this batter in an airtight container in the refrigerator for about 4 days
- 18
Serve Mini Bajra Uttapam Recipe along with Raw Mango Coconut Chutney Recipe, Idli Dosa Milagai Podi Recipe and finish with a cup of Kumbakonam Filter Coffee Recipe for a lip smacking breakfast
bajra (seeds)(1/2 cup)idli rice(1/2 cup)ghee - to cook the uttapam
Nutrition Facts
Per serving
Rate this recipe
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Mini Bajra Uttapam Recipe
A gluten free South Indian Recipes recipe with bajra (seeds), idli rice, white urad dal (whole). Ready in 8h 40m, serves 10.
Curated byAditi Iyer🇮🇳
Directions
18 steps- 1
To begin making the Mini Bajra Uttapam Recipe, we will first make the batter
bajra (seeds)(1/2 cup)ghee - to cook the uttapam - 2
*To make the Bajra Uttapam Batter:Firstly, wash the urad dal and methi seeds together and soak it together in a bowl, immersed in water
bajra (seeds)(1/2 cup)white urad dal (whole)(1 cup)methi seeds (fenugreek seeds)(1 teaspoon)ghee - to cook the uttapam - 3
Next combine the idli rice and bajra seeds, wash them well and soak them in a bowl, immersed in water
bajra (seeds)(1/2 cup)idli rice(1/2 cup)methi seeds (fenugreek seeds)(1 teaspoon) - 4
Keep them all soaked for about 6 hours
- 5
Next, add the soaked and drained urad dal and methi seeds, into a mixer jar along with some water and grind to make a smooth batter
white urad dal (whole)(1 cup)methi seeds (fenugreek seeds)(1 teaspoon) - 6
Transfer the urad dal batter to a large bowl and set aside
white urad dal (whole)(1 cup) - 7
Add the soaked and drained rice and bajra mixture into the mixer jar along with some water and grind it to make a smooth batter
bajra (seeds)(1/2 cup)idli rice(1/2 cup) - 8
Combine this idli-bajra batter, along with the urad dal batter and mix well
bajra (seeds)(1/2 cup)idli rice(1/2 cup)white urad dal (whole)(1 cup) - 9
To this bajra uttapam batter add salt, mix well to combine, and allow it to ferment overnight
bajra (seeds)(1/2 cup)salt(1 tablespoon)salt - to tasteghee - to cook the uttapam - 10
Once it has fermented overnight it, you can make Idli the first day and even dosa and uttapams with this batter
idli rice(1/2 cup)ghee - to cook the uttapam - 11
The next step is to make the topping for the Bajra uttapam:In a mixing bowl, combine the onions, capsicum, green chilli, mint leaves salt and cumin powder and mix well
bajra (seeds)(1/2 cup)salt(1 tablespoon)onion - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)green chilli - finely chopped(1)salt - to tastesprig mint leaves (pudina) - finely chopped(6)cumin powder (jeera)(1 teaspoon)ghee - to cook the uttapam - 12
Preheat a tawa on medium-high heat; once hot, gently spread 1 ladleful of the bajra uttapam batter, in a circular motion, ensuring the uthappam is thick like a pancake
bajra (seeds)(1/2 cup)ghee - to cook the uttapam - 13
Spread a tablespoon of the onion-capsicum topping over the mini Bajra Uttapam and lightly press, embedding it onto the uttapam
bajra (seeds)(1/2 cup)onion - finely chopped(1)ghee - to cook the uttapam - 14
Drizzle a little ghee around the Uttapam and after a couple of minutes, flip the bajra uttapam, to cook on the other side
bajra (seeds)(1/2 cup)ghee - to cook the uttapam - 15
Once you've achieved a lovely golden brown colour on both sides, remove the Bajra Uttapam from the tawa and serve
bajra (seeds)(1/2 cup)ghee - to cook the uttapam - 16
Similarly make the Bajra Uttapam using the rest of the batter
bajra (seeds)(1/2 cup)ghee - to cook the uttapam - 17
You can store this batter in an airtight container in the refrigerator for about 4 days
- 18
Serve Mini Bajra Uttapam Recipe along with Raw Mango Coconut Chutney Recipe, Idli Dosa Milagai Podi Recipe and finish with a cup of Kumbakonam Filter Coffee Recipe for a lip smacking breakfast
bajra (seeds)(1/2 cup)idli rice(1/2 cup)ghee - to cook the uttapam
About this recipe
A gluten free South Indian Recipes recipe with bajra (seeds), idli rice, white urad dal (whole). Ready in 8h 40m, serves 10.
Nutrition Facts
Per serving (10 servings)
Rate this recipe
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