Ragi Vegetable Uthappam/Finger Millet Vegetable Oothappam/Vegetable Ragi Uthappam

Usually uthappam is prepared with lightly sour dosa/idli batter, this thick spongy dosa makes an excellent breakfast, tiffin or simply for a dinner.Actually my kids love uthappams made from Idly batter prepared with rice-urad dal mixture,since am becoming a health nut i seriously want to give a try to some healthy versions of uthappams.Uthappams,this spongy dosas always goes for simple onion or onion-tomato topping, but trust me even a mixed vegetable mixture makes an excellent toppings too. Ragi replaces very well the rice here,since i dont want to go for parboiled or raw rice i used brown rice. Trust me whole fingermillets aka ragi gives an incredible nutritional value to this beautiful dish. May be the colour of this uthappams will intrigue many, but one should give a try to this nutritious dosa atleast once a while.

Today am posting this healthy oothapams/uthappams for this week's blogging marathon as i chosed Tiffins as this week's theme.Uthappams are well known as Indian pizza, this wholegrain thick dosa wont be crispy as like the usual crispy dosa, the famous South Indian pancakes.Uthappam means poured appam, we love the mild sourness in the thick dosa. I used grated carrot and chopped green capsicum/bellpepper as the toppings, both works prefect and gives a beautiful colour to this millet uthappam. Any spicy chutney can be served along with this uthappams, if you prepare fingermillet idly batter at home, dont forget to give a try to this uthappams.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42. Sending to Pari's Only - Gluten Free Cooking.

For Ragi Batter:
2cups Ragi/Finger millet
2cups Brown rice
1cup Urad dal
1/2tsp Fenugreek seeds

Wash well and soak the finger millets with enough water for 5-6hours.

Soak the rice and urad dal with fenugreek seeds separately for 4-3hours.

Drain the water from urad dal and grind it as fine paste.

Transfer the urad dal batter to a vessel and grind now both the soaked finger millets and brown rice.

Grind them as bit coarse paste.

Now mix both the urad dal batter with rice-finger millet batter, add salt and keep aside for overnite.

After fermentation, give a stir and cook as dosas or idlies.

After three days, the batter can be prepared as uthappams.

For uthappams:
Ragi batter (as per need)
1/2cup Grated carrot
1/2cup Bellpeppers (red & green chopped finely)
Salt
Oil for drizzling

Take the grated carrot, chopped bellpeppers in a bowl, add salt, mix well, dont add to much of salt, coz the batter will have salt already.

Heat your usual dosa tawa, rub it gently with few drops of oil.

Once the tawa is hot, pour ladle of ragi batter and spread as thick dosa, dont spread it thin.

Drizzle oil on the sides.

Sprinkle the carrot, bellpepper mixture generously over the dosa, give a press with a spatula.

Once the dosa gets well cooked, flip the dosa and turn it to other side to cook.

Drizzle some oil and let it cook well.

When the other sides gets cooked well, remove the uthappam from the tawa.

Serve immediately with chutney,sambar or Kuzhambu.