Ragi and Coriander Uttapam (Calcium and Iron Rich Snack) by Tarla Dalal

Ragi and Coriander Uttapa,calcium and protein rich ragi along with vitamin and iron rich coriander combine tastefully in this healthy snack!
Recipe Link : http://www.tarladalal.com/Ragi-and-Coriander-Uttapa-4823r

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Ragi and Coriander Uttapa

Calcium and protein rich ragi along with vitamin and iron rich coriander combine tastefully in this healthy snack. 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. These no-fuss, easy-to-chew uttapas are ideal for breakfast, but can be had as a quick snack to silence a hunger pang any time of the day. Serve hot with sambhar or a chutney of your choice.

Preparation Time: 10 minutes. Cooking Time: 20 minutes. Serves 8 (Makes 40 uttapas).

Ingredients
2 cups red millet (ragi / nachni) flour
½ cup rice flour (chawal ka atta)
½ cup finely chopped onions
1 cup chopped coriander (dhania)
½ cup curds (dahi)
1½ tbsp finely chopped green chillies
Salt to taste
4½ 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
Coconut chutney
Sambhar

Method
1. 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.
2. For the tempering, heat 1 tsp of oil in a small non-stick pan and add the mustard seeds and cumin seeds.
3. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame few seconds.
4. Pour this tempering over the batter and mix well.
5. Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil.
6. 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.
7. Repeat with the remaining batter to make more uttapas in 5 more batches.
Serve hot with coconut chutney and sambhar.