- Soak urad dal, poha, and fenugreek seeds in water for 5-6 hours. Separately soak barnyard millet in water for the same duration.
- Drain the urad dal mixture and grind into a smooth paste. Transfer to a bowl.
- Grind the soaked barnyard millet into a thick batter and mix with the urad dal paste. Let ferment for 6-8 hours.
- Add salt to the fermented batter and mix well. Heat a non-stick pan and lightly grease it.
- Combine sliced onions, green chilies, ginger, and cumin seeds in a bowl to prepare the toppings.
- Pour a ladle of batter onto the pan and spread into a thick circle. Sprinkle with the onion mixture and press gently into the batter.
- Drizzle oil around the edges and over the toppings. Cover and cook on medium heat for 1-2 minutes, or until the base is golden brown.
- Flip the uttapam and cook the other side for 30-60 seconds. Serve hot with flax-coconut chutney.
- Calories:176 kcal25%
- Energy:736 kJ22%
- Protein:5 g28%
- Carbohydrates:28 mg40%
- Sugar:5 mg8%
- Salt:110 g25%
- Fat:5 g20%
Last Updated on 2 months by Neha Deshmukh
Barnyard Millet Uttapam Recipe – Easy Gluten-Free Indian Pancake
Introduction
Uttapam. Just the word makes my mouth water, doesn’t it? It’s one of those comfort foods that instantly transports me back to my childhood, especially the ones my amma (mom) used to make on rainy afternoons. But this isn’t your average uttapam recipe. We’re giving this South Indian classic a healthy and delicious twist with barnyard millet! It’s still wonderfully fluffy, flavorful, and perfect for breakfast, brunch, or even a light dinner. Plus, it’s naturally gluten-free, making it a win-win for everyone.
Why You’ll Love This Recipe
This Barnyard Millet Uttapam is a fantastic way to enjoy a traditional Indian breakfast with a nutritional boost. It’s packed with goodness from the millet, lentils, and seeds. It’s surprisingly easy to make, even if you’ve never made uttapam before. And honestly, the subtle nutty flavor of the barnyard millet adds a whole new dimension to this beloved dish.
Ingredients
Here’s what you’ll need to whip up a batch of these delightful uttapams:
- 0.5 cup Urad dal/black lentils
- 1.5 cups Barnyard Millet
- 0.25 tbsp Fenugreek seeds (Methi seeds)
- 3 tbsp Beaten Rice/Poha (Red Poha)
- Water as needed
- Salt to taste
- 2 Onions, finely sliced
- 2 Green chilies, finely chopped
- 0.5 tbsp Ginger, finely chopped
- 1 tbsp Cumin seeds
- 2 tbsp Flax seeds-dry coconut powder (for serving)
- Oil as required
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Urad Dal (Black Lentils) – Significance & Quality
Urad dal is the heart of any good uttapam or dosa batter. It gives it that lovely fluffiness. Make sure you use good quality urad dal – it should be plump and evenly colored. (About 125 grams)
Barnyard Millet – A Nutritious Grain & Its Benefits
Barnyard millet, or jhangora as it’s known in some parts of India, is a powerhouse of nutrients. It’s gluten-free, rich in fiber, and a great source of energy. (About 225 grams) Don’t be intimidated if you haven’t used it before; it blends beautifully into the batter.
Fenugreek Seeds (Methi Seeds) – Flavor & Health Properties
Just a small amount of fenugreek seeds adds a wonderful aroma and subtle bitterness that balances the flavors perfectly. Plus, they’re known for their health benefits! (About 0.75 grams)
Beaten Rice/Poha (Red Poha) – Texture & Regional Variations
Poha adds a lovely light and airy texture to the uttapam. Red poha is my preference, but you can use any variety you like. (About 15 grams)
Oil – Choosing the Right Oil for Uttapam
I usually use groundnut oil or sunflower oil for making uttapam. They have a high smoke point and impart a nice flavor. (About 2-3 tbsp)
Step-By-Step Instructions
Alright, let’s get cooking!
- First, soak 0.5 cup of urad dal, 1.5 cups of barnyard millet, and 0.25 tbsp of fenugreek seeds in plenty of water for 5-6 hours. I usually do this overnight – it just makes things easier. Separately, soak 3 tbsp of beaten rice/poha in water for the same duration.
- Once soaked, drain the urad dal mixture and grind it into a smooth paste. Add a little water if needed to get the right consistency. Transfer this to a large bowl.
- Now, grind the soaked barnyard millet into a slightly thick batter. It shouldn’t be too watery. Add this to the urad dal paste and mix well.
- Cover the bowl and let the batter ferment for 6-8 hours, or until it’s doubled in size. The fermentation process is key to getting that light and fluffy texture.
- After fermentation, add salt to taste and mix well.
- In a separate bowl, combine the finely sliced onions, chopped green chilies, and finely chopped ginger with the cumin seeds. This is our delicious topping!
- Heat a non-stick pan or tawa over medium heat. Lightly grease it with oil.
- Pour a ladleful of batter onto the hot pan and spread it into a thick circle.
- Sprinkle a generous amount of the onion mixture over the batter and gently press it in.
- Drizzle a little oil around the edges and over the toppings. Cover the pan and cook for about 1 minute, or until the base is golden brown.
- Flip the uttapam carefully and cook the other side for about 30 seconds.
- Serve hot with a sprinkle of flax seeds-dry coconut powder.
Expert Tips
- Fermentation is Key: Don’t rush the fermentation process! It’s what gives the uttapam its light and airy texture.
- Non-Stick Pan: A good non-stick pan is your best friend here. It prevents sticking and makes flipping a breeze.
- Medium Heat: Cooking on medium heat ensures the uttapam cooks evenly without burning.
Variations
- Vegetable Uttapam: Add grated carrots, peas, or capsicum to the batter for extra veggies. My kids love this!
- Masala Uttapam: Add a pinch of sambar powder or uttapam masala to the batter for a spicier kick.
- Cheese Uttapam: Sprinkle some grated cheese over the uttapam before flipping – a favorite with my nieces and nephews.
Vegan Adaptation
This recipe is already naturally vegan! Just ensure the oil you use is plant-based.
Gluten-Free Confirmation
Yes! This recipe is 100% gluten-free thanks to the use of barnyard millet and the absence of wheat flour.
Spice Level Adjustment
Adjust the amount of green chilies to your liking. If you prefer a milder flavor, use just one chili or remove the seeds.
Festival Adaptations (e.g., Navratri)
Barnyard millet is often consumed during fasting periods like Navratri. This uttapam makes a perfect and satisfying meal during those times.
Serving Suggestions
Serve these uttapams hot with:
- Sambar
- Coconut Chutney
- Tomato Chutney
- A dollop of yogurt
Storage Instructions
Leftover uttapams can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. The batter can also be stored in the fridge for up to 3 days, but it may lose some of its fluffiness.
FAQs
What is Barnyard Millet and is it a good substitute for rice?
Absolutely! Barnyard millet is a nutritious, gluten-free grain that’s a fantastic alternative to rice. It has a mild, nutty flavor and is easy to digest.
Can I use a different type of lentil instead of Urad Dal?
While urad dal is traditional, you could experiment with moong dal (yellow lentils) in a pinch, but the texture won’t be quite the same. Urad dal really is the key to that classic uttapam fluffiness.
How do I know when the batter is fermented enough?
The batter should have doubled in size and have a slightly sour aroma. You’ll also notice small bubbles on the surface.
Can I make the batter ahead of time? How long will it keep?
Yes, you can! The batter will keep in the refrigerator for up to 3 days, but it might lose some of its fluffiness over time.
What is the best way to prevent the Uttapam from sticking to the pan?
Make sure your pan is well-greased and heated properly before pouring the batter. A good quality non-stick pan is also essential.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.