Soyabean millet uttapam
Soyabean is among the best sources of protein from plants. It is low in carbs and contain a fair amount of both soluble and insoluble fibre. Moreover, soyabean is a good source of vitamins and minerals.
Soyabean millet uttapam is a no rice uttapam. These uttapams are gluten free vegan and a nice healthy variation to regular uttapams. These are healthy and tasty just like regular uttapams. It is prepared by same method of washing, soaking, grinding and fermenting the batter.
Quick tips -
1. Recipe can be doubled.
2. Add very little water while grinding. It should be thick in consistency. Because, after fermentation consistency of the batter gets thin.
3. Increase the fermenting time to 10 hours during WINTERS.
4. Decrease the fermenting time during SUMMERS. Because millets tends to get ferment faster in summers.
5. I fermented the batter overnight.
6. Incase some batter is left than place it in fridge.
Ingredients -
1/2 cup brown top millet
1/2 cup foxtail millet
1/4 cup soyabean dal
1/4 cup white urad dal
2 tbsp white poha
To taste salt
1/2 tsp fenugreek (methi) seeds
Other ingredients -
To taste salt
1/2 tsp red chilli powder
1/4 tsp cooking oil
1/2 tsp mustard seeds
Ingredients for topping -
1 onion chopped
1 green chilli grated
1/2 cup coriander leaves
Method -
1. Wash and soak brown top millet for 6 hours.
2. Wash and soak foxtail millet for 6 hours.
3. Wash and soak soyabean dal for 6 hours.
4. Wash and soak white urad dal and fenugreek seeds for 6 hours.
5. Wash and soak white poha for 30 minutes.
6. Drain and add white urad dal, fenugreek seeds and poha in mixer jar.
7. Grind it to a fine paste adding very less amount of water. Remove it in a big bowl.
8. Drain and add soyabean dal in mixer jar.
9. Grind it to a fine paste adding very less amount of water.
10. Remove it in the same bowl.
11. Drain and add foxtail millet in mixer jar.
12. Grind it to a fine paste adding very less amount of water.
13. Remove it in the same bowl.
14. Drain and add brown top millet in mixer jar.
15. Grind it to a fine paste adding very less amount of water.
16. Remove it in the same bowl.
17. Add salt.
18. Mix well with your hands or with ladle.
19. Mix well.
20. Cover and keep aside to ferment for 8 hours or overnight.
21. Perfectly fermented.
22. Mix well before making uttapam.
23. If required add water to adjust the consistency. (I did not add water. As this batter tends to get thinner after fermentation). Mix well before making uttapam.
24. Add more salt if required and red chilli paste. Mix well.
25. Heat oil in a tadka pan. Add mustard seeds and let it splutter. Switch off the flame. Add this tadka to uttapam batter. Mix well.
26. Mix well.
27. Take a bowl add chopped onion, green chilli and coriander leaves. Mix.
28. Heat tawa (griddle) on slow flame till medium hot. Slow the flame. Pour a ladleful of batter on it. DO NOT SPREAD. Spread a tablespoon of onion coriander mixture on it.
29. Drizzle few drops of oil on the sides. Cook on slow flame for 2-3 minutes.
30. Flip the side and cook on medium slow flame.
31. Cook till both sides are golden.
32. Soyabean millet uttapam are ready.
33. Transfer to a serving plate.
34. Serve hot with chutney.
Cook, Click & Post before you have a toast!
