Farali Uttapam

Recipe: Farali Uttapam

Farali Uttapam is a variation of the popular traditional Southern Indian Snack Uttapam. Traditionally, uttapam is made from a batter of rice and urad dal. However, these two are not allowed during fasting days like Navratri, Ekadashi, Janmashtami, Ram Navmi, etc. Therefore, these Farali Uttapams are made from a batter of sama chawal (barnyard millet), sabudana dana (tapioca pearls) and rajgira flour ( amaranth flour). All these three are allowed during the fasting.

I decided to make mini versions but you may make them into the normal big ones. Farali Uttapam are gluten free, healthy and a great alternate to the usual sabudana khichdi we consume during fasting. Can add topping of your choice but remember the veggies that you are allowed during fasting. I opted for grated carrot, fresh coriander and diced tomatoes. Unlike the rice and urad batter, this batter does not require overnight fermenting. Allow the batter to rest for 30-60 minutes and it is ready to be cooked.

What Is Uttapam?

Uttapam is a South Indian savoury pancake. It is made from a fermented batter of rice and urad dal (black gram lentils). Usually topped with chopped onion, tomatoes, green chillis. Some add grated carrot, coconut and finely chopped bell peppers too. Unlike dosa which is thin, uttapam are a bit thicker. Generally enjoyed for breakfast along with coconut chutney and sambar. Or can be enjoyed as a snack or lunchbox item.

Memories

I had made mini Farali Uttapams for the first time for the Group Shhh Cooking Secretly. The theme for the month of April was Whole Grains. My partner back then who now no longer blogs had given me barnyard millet as the grain to use and the second ingredient was yogurt. Using those two I decided to make Mini Farali Uttapams. I posted the recipe on 05/04/2016.

Ingredients Required For Farali Uttapam

Barnyard Millet

Also known as sama, samak chawal, vrat ka chawal, moriyo. It is easily available in all Indian Stores and online too. Though classified as a millet it is not. The seeds are from a type of grass. I have used organic barnyard millet. That is why it is a bit on the dull side as the husks are not removed. Non organic barnyard millet is white.

Sabudana

Tapioca balls or pearls. Some call them sago balls. However, sago is different from sabudana. Sabudana is made from tapioca, cassava or yucca flour while original sago balls are made from the starch extracted from the pith of tropical sago palm. Sabudana is easily available in Indian Stores or  online.

Rajgira Flour

Known as amaranth flour in English. It is made from the seeds of the amaranth plant. Rajgira is gluten free and healthy. Easily available in all Indian Stores or online.

Yogurt

We will be using plain yogurt.

Ginger

Peeled and grated or minced. Add according to your taste.

Green Chilli

Add according to your taste. Finely chop the chillis. If you are making for kids then add little  chilli paste  in the batter. Or can omit it altogether.

Rock Salt

Sendha namak or can use Himalayan Pink Salt. Add according to your taste.

Pepper Powder

Coarsely ground, we will be adding some on top.

Carrot

A small peeled grated carrot.

Tomato

We need 1-2 medium chopped tomatoes. Depends on how big the tomatoes are. Some people don’t use tomatoes during fasting. If that is the case then omit them. Can use chopped bell pepper instead.

Fresh Coriander

I like to add chopped fresh coriander in the batter.

Water 

Enough water to soak the samo and sabudana. Then a bit more will be required when we process them to a batter.

Lemon Juice

To add a bit of sourness to the batter as it is not fermented like the traditional batter.

Eno

Helps to make the uttapams a bit more fluffy and soft.

Oil

For fasting don’t use any grain oil like corn oil. Best to use avocado oil, sunflower, or peanut oil. If you prefer you can also use ghee or coconut oil.

We need some oil for the tempering and some for cooking the uttapam.

Cumin Seeds

Jeera, jiru. We will add some to the batter for flavour.

Curry Leaves

Adds a lot of flavour to the uttapam. Best to add in the batter. Use fresh, frozen or dried curry leaves.

Chutney

Any chutney of your choice but must be farali friendly. My family loves to have it with coriander mint chutney. Or you can make

Ingredients For The Farali Green Chutney

Fresh Coriander

Roughly chop the fresh coriander along with the tender stems. We will need about ½ cup.

Mint

Pluck the leaves off the stems. We need about 1 cup of leaves.

Ginger

½ inch ginger piece. Remove the peel.

Green Chillis

2-3 green chillis, depending on how spicy you like the chutney.

Cumin Powder

Add about ½ tsp or add 1 tsp cumin seeds when processing the chutney.

Water

Add some water, depending on how thin or thick you want the chutney. I have used only ¼ cup.

Peanuts

Roasted with skin removed. I always keep a jarful of roasted peanuts as it comes in handy for adding to many dishes and for the chutney. It helps to make the chutney a bit thick and not runny. Can roast the peanuts in a pan over low heat. They will begin to split. Also when rubbed between your fingers and thumb, the skin comes off easily.

Lemon Juice

Add some for flavour.

Salt

Add sendha namak or Pink Salt.

Sugar or Jaggery

To balance the flavours, add either white sugar or jaggery. I prefer to add jaggery.

A Small Request

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
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