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FARALI UTTAPAM

mayurisjikoni
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.
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Prep Time 20 minutes
Cook Time 15 minutes
SOAKING TIME 2 hours
Total Time 2 hours 35 minutes
Course lunchbox, Main Meal, Snack
Cuisine Indian
Servings 12 mini uttapam

Ingredients
  

FOR THE FARALI UTTAPAM BATTER

  • 1 cup sama chawal
  • ¾ cup sabudana
  • ½ cup rajgira flour
  • ½ cup plain yogurt
  • 1 tsp ginger paste
  • 2 tbsp lemon juice
  • 1 tsp sendha namak or pink salt
  • 1 tsp Eno Fruit salt
  • ¼-⅓ cup water
  • oil for shallow frying

FOR TEMPERING

  • 1 tbsp oil
  • 8-10 curry leaves
  • 1 tsp cumin seeds
  • 2 tbsp fresh coriander chopped

FOR THE TOPPING

  • ½ cup grated carrot
  • ½ cup tomatoes finely chopped
  • 2-3 green chillis finely chopped
  • 1 tsp coarse pepper powder

FOR THE FARALI GREEN CHUTNEY

  • Makes about 1 cup
  • 1 cup fresh mint leaves
  • ½ cup fresh coriander roughly chopped with stalks
  • ¼ cup peanuts
  • 1-2 green chillis
  • ½ inch ginger or 1 tsp grated
  • ½ tsp cumin powder
  • 1 tsp sugar or jaggery
  • 1 tbsp lemon juice
  • ¼ tsp rock salt
  • ¼ cup water

Instructions
 

PREPARATION OF THE FARALI UTTAPAM BATTER

  • Wash and soak sama and sabudana in warm water for 2 hours. I prefer to soak them separately.
  • Drain out the water from both the sama and sabudana.
  • Grind both in a food processor to a thick paste using ¼- ⅓cup water.
  • Transfer the paste into a bowl.
  • Add the rajgira flour, ginger paste, lemon juice, yogurt and salt.
  • Mix well.
  • Let the batter rest for 10-15 minutes.

PREPARATION OF THE TEMPERING

  • Heat oil in a small pan over low heat.
  • When the oil is hot, add cumin seeds, curry leaves and the chopped coriander.
  • Stir fry for a few seconds.
  • Add the tempering to the uttapam batter.
  • Mix well.

PREPARATION OF THE FARALI UTTAPAM

  • Heat a pan or tawa over medium heat. I have used mini pancake pan.
  • Drizzle ½ tsp of oil in each cavity.
  • Add Eno and 1 tbsp water to the batter. Mix it well.
  • Add a ladle full of the batter and spread it a bit just like you would do so for pancakes.
  • Add a bit of grated carrot, chopped tomato and chopped chilli over it.
  • Sprinkle a pinch of pepper powder over them.
  • Cover the pan with a lid and let the uttapam cook over low heat. Let it cook for 2-3 minutes.
  • The bottom of the uttapam should be light golden brown,
  • Open the lid. If the top of the uttapam appears dry, flip them over.
  • Drizzle about ¼ tsp oil around the uttapam. Let it cook for 1 minute or so.
  • Uttapam are ready.
  • Serve uttapam with some chutney.

PREPARATION OF THE FARALI GREEN CHUTNEY

  • Add all the chutney ingredients in a blender jug.
  • Process to a fine consistency.
  • Transfer the chutney to a serving bowl.
  • Can be stored in the fridge for a week.

Notes

  • If the batter is too thick add a little water.
  • If the batter becomes too thin add some amaranth flour.
  • You should have a pancake like or dosa like batter.
  • You can add  grated paneer or coarsely ground peanuts on top to make the uttapam protein rich.
  • Add chopped bell pepper, grated zucchini if you like.
  • Soaking the sama and sabudana makes the uttapam softer.
Keyword farali uttapam, gluten free uttapam, mini farali uttapam