Mini Bajra Uttapam Recipe – Gluten-Free South Indian Pancakes with Veggie Topping

Mini Bajra Uttapam Recipe

Mini Bajra Uttapam is a delightful twist on the classic South Indian breakfast dish, perfect for those seeking a gluten-free, wholesome meal. Made with bajra (pearl millet), idli rice, and urad dal, this nutritious and flavor-packed uttapam is topped with a vibrant mixture of onions, capsicum, green chilies, and fresh mint leaves. Crisp on the outside and soft on the inside, these mini uttapams are ideal for a quick and satisfying breakfast. Serve them with chutneys or sambar for an authentic South Indian experience.

Ingredients

Ingredient	Quantity
Bajra (pearl millet)	1/2 cup
Idli Rice	1/2 cup
White Urad Dal (whole)	1 cup
Methi Seeds (Fenugreek Seeds)	1 teaspoon
Salt	1 tablespoon
Onion (finely chopped)	1 medium
Green Bell Pepper (Capsicum)	1 medium
Green Chili (finely chopped)	1
Mint Leaves (Pudina, finely chopped)	6 sprigs
Cumin Powder (Jeera)	1 teaspoon
Ghee (clarified butter)	As required to cook

Nutritional Information (per serving)

Nutrient	Value
Calories	160 kcal
Protein	5 g
Carbohydrates	25 g
Fiber	4 g
Fat	6 g
Sodium	270 mg
Vitamin A	150 IU
Vitamin C	9 mg
Iron	1.2 mg

Preparation Time

• Soaking Time: 6 hours
• Fermentation Time: 12-16 hours (overnight)
• Total Preparation Time: 500 minutes

Cooking Time

• Cook Time: 20 minutes per batch

Total Time

• Total Time: 520 minutes

Servings

• Serves: 10 mini uttapams

Cuisine

• South Indian

Course

• Breakfast

Diet

• Gluten-Free

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Instructions

Step 1: Preparing the Batter

To begin making the Mini Bajra Uttapam, start by preparing the batter, which requires soaking and fermenting the ingredients.

1. Soak the Ingredients:

   • Wash the urad dal and methi seeds together and soak them in a large bowl, fully immersed in water.
   • Wash and soak the idli rice and bajra seeds in a separate bowl, immersed in water.
   • Allow both mixtures to soak for about 6 hours.

2. Grind the Batter:

   • After 6 hours, drain the water from the urad dal and methi seeds.
   • Transfer the soaked dal and methi seeds to a mixer jar, add some water, and grind to a smooth batter.
   • Pour the urad dal batter into a large mixing bowl and set aside.
   • Next, drain the soaked rice and bajra mixture, and grind it in the mixer with some water until smooth.

3. Combine the Batters:

   • Add the ground rice-bajra batter to the urad dal batter. Mix both batters thoroughly.
   • Add salt to the batter and stir well to combine.
   • Cover the bowl and leave it to ferment overnight (12-16 hours) in a warm place. The batter should become light, airy, and slightly tangy once fermented.

Step 2: Preparing the Topping

While the batter is fermenting, prepare the topping for your uttapams.

1. In a mixing bowl, combine the finely chopped onions, capsicum, green chilies, mint leaves, cumin powder, and a pinch of salt. Mix well to incorporate all the ingredients evenly.

Step 3: Cooking the Mini Bajra Uttapams

Once the batter has fermented, you’re ready to cook the mini bajra uttapams.

1. Preheat the Tawa:

   • Heat a non-stick tawa or griddle on medium-high heat. Let it become hot before you start making the uttapams.

2. Prepare the Uttapams:

   • Lightly grease the tawa with a little ghee.
   • Once the tawa is hot, pour a ladleful of the bajra uttapam batter onto the tawa in a circular motion. Make sure the uttapam is thick like a pancake.
   • Spread a tablespoon of the onion-capsicum topping over the batter, pressing it gently into the surface.

3. Cook the Uttapam:

   • Drizzle a little ghee around the edges of the uttapam.
   • Let it cook for 2-3 minutes on one side until the underside turns golden brown.
   • Flip the uttapam carefully using a spatula and cook for another 2-3 minutes, or until the other side is golden and crisp.

4. Serve the Uttapams:

   • Once the uttapams are cooked on both sides, remove them from the tawa.
   • Serve hot with chutneys like Raw Mango Coconut Chutney or Idli Dosa Milagai Podi and a steaming cup of Kumbakonam Filter Coffee for a traditional South Indian breakfast experience.

Storage and Tips

• The batter can be stored in an airtight container in the refrigerator for up to 4 days, so you can make multiple batches of uttapams during the week.
• To make larger uttapams, simply increase the amount of batter you pour onto the tawa, but be sure to adjust the cooking time accordingly.
• For an extra crispy texture, you can increase the amount of ghee used for cooking.

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Serving Suggestions

Mini Bajra Uttapam makes an excellent breakfast or snack, especially when paired with various chutneys and sambar. You can also enjoy these uttapams with:

• Raw Mango Coconut Chutney: A tangy and refreshing chutney that complements the richness of the uttapams.
• Idli Dosa Milagai Podi: A spicy and flavorful chutney powder made from roasted lentils and spices.
• Kumbakonam Filter Coffee: The traditional South Indian filter coffee that pairs perfectly with the hearty flavors of this dish.

This recipe is not only gluten-free but also rich in nutrients from the bajra and urad dal, making it a wholesome and filling option for your morning meal.

Enjoy this crispy, savory delight that brings the warmth of South India to your kitchen!