Mini Bajra Uttapam Recipe
Description:
Mini Bajra Uttapam is a flavorful and nutritious South Indian breakfast dish made with a batter of Bajra (pearl millet), urad dal (black gram), and rice. This recipe offers a gluten-free twist on the traditional uttapam by incorporating the earthy taste of bajra, making it not only healthy but also delicious. The batter is fermented overnight, allowing it to develop a rich, tangy flavor that complements the fresh and crunchy toppings. These mini uttapams are perfect for a light yet filling meal, paired with chutneys or sambar for an authentic South Indian experience.
Cuisine: South Indian
Course: Breakfast
Diet: Gluten Free
Ingredients
For the Bajra Uttapam Batter:
| Ingredient | Quantity |
|---|---|
| Bajra (Pearl Millet) | 1/2 cup |
| Idli Rice | 1/2 cup |
| White Urad Dal (Whole) | 1 cup |
| Methi Seeds (Fenugreek) | 1 teaspoon |
| Salt | 1 tablespoon |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Onion (finely chopped) | 1 small |
| Green Bell Pepper (Capsicum) | 1/2, finely chopped |
| Green Chilli | 1, finely chopped |
| Salt | To taste |
| Mint Leaves (Pudina) | 6 sprigs, finely chopped |
| Cumin Powder (Jeera) | 1 teaspoon |
| Ghee (for cooking) | As needed |
Preparation Time: 500 minutes (6 hours soaking time + overnight fermentation)
Cook Time: 20 minutes
Instructions
Step 1: Preparing the Batter
-
Begin by preparing the Bajra Uttapam Batter.
- Wash the urad dal and methi seeds thoroughly and soak them in a bowl with water.
- In a separate bowl, combine idli rice and bajra (pearl millet), washing them well before soaking them in water. Allow both mixtures to soak for approximately 6 hours.
-
Once soaked, drain the urad dal and methi seeds and transfer them to a mixer jar. Add a small amount of water and blend until smooth, forming the first part of the batter. Set this mixture aside in a large bowl.
-
Next, drain the soaked idli rice and bajra mixture, and blend it in the mixer jar with water to form a smooth batter. Once blended, combine this batter with the previously prepared urad dal batter in the large bowl.
-
Stir in salt to the combined batter and mix thoroughly. Set the batter aside and allow it to ferment overnight. This step is essential to develop the characteristic tangy flavor of the batter.
Step 2: Preparing the Topping
- While the batter is fermenting, prepare the topping for the Mini Bajra Uttapam.
- In a mixing bowl, combine the finely chopped onion, green bell pepper, green chilli, and mint leaves. Add cumin powder and salt to taste, mixing everything well. Set the topping aside.
Step 3: Cooking the Uttapams
- Heat a tawa (griddle) on medium-high heat. Once hot, lightly grease the surface with a small amount of ghee.
- Take a ladleful of the fermented bajra uttapam batter and pour it onto the tawa in a circular motion, spreading the batter to form a thick, pancake-like shape. Ensure the batter is evenly spread to avoid any gaps.
- Spoon a generous amount of the onion and capsicum topping onto the center of the uttapam, pressing it gently to adhere to the batter.
- Drizzle a small amount of ghee around the edges of the uttapam. Allow it to cook for 2–3 minutes until the bottom is golden and crisp.
- Flip the uttapam gently and cook the other side for another 2–3 minutes until it achieves a golden brown color.
- Once done, remove the mini uttapam from the tawa and set it aside. Repeat the process with the remaining batter and topping.
Step 4: Serving
Serve the Mini Bajra Uttapam hot and crispy with your favorite chutney or sambar. For an extra special breakfast, pair it with a refreshing Raw Mango Coconut Chutney, a flavorful Idli Dosa Milagai Podi, and a cup of aromatic Kumbakonam Filter Coffee to complete your South Indian breakfast experience.
Storage Tip:
Any leftover batter can be stored in an airtight container in the refrigerator for up to 4 days. This makes it perfect for preparing breakfast on multiple occasions.
Nutritional Information (Approximate per serving)
- Calories: 120 kcal
- Protein: 3 g
- Carbohydrates: 22 g
- Fat: 2 g
- Fiber: 3 g
- Sodium: 250 mg
Tips
- If you don’t have idli rice, you can substitute it with regular short-grain rice for a similar texture.
- Fermenting the batter for at least 12 hours will yield the best flavor and texture. If you’re short on time, you can use the batter the same day, but the result may not be as tangy.
- You can also experiment with additional toppings such as tomatoes, grated carrots, or even a sprinkle of cheese for a unique twist.
Enjoy the nutritious goodness of Mini Bajra Uttapam for a gluten-free, wholesome breakfast that keeps you energized throughout the day.
