Whole Ragi Uttapam is a healthy, gluten-free alternative to the classic South Indian Uttapam. Made using whole ragi flour, this dish is packed with fiber, protein, and essential minerals, offering a nutritious option for breakfast or a light meal. Here’s how you can make a delicious Whole Ragi Uttapam from scratch.
Ingredients for Whole Ragi Uttapam
- 1 cup whole ragi flour
- 1/4 cup rice flour (optional, for crispiness)
- 1/4 cup finely chopped onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped bell peppers (optional)
- 1-2 green chilies (finely chopped)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon ginger (finely grated)
- Salt to taste
- Water (as required)
- Oil or ghee for cooking
- Coriander leaves for garnishing
Step-by-Step Instructions
Step 1: Prepare the Ragi Batter
In a large mixing bowl, combine 1 cup of whole ragi flour and 1/4 cup of rice flour (optional, but adds crispiness to the Uttapam). Add salt to taste and mix well. Slowly add water to the mixture, stirring continuously until you get a smooth, thick batter that has a pancake-like consistency.
- Pro Tip: If you prefer a fluffier texture, let the batter sit for 10-15 minutes to allow the ragi flour to absorb the water.
Step 2: Prepare the Uttapam Topping
In a separate bowl, finely chop onions, tomatoes, bell peppers, green chilies, and ginger. Add cumin seeds, mustard seeds, and turmeric powder to the chopped vegetables and mix well.
Step 3: Cook the Whole Ragi Uttapam
Heat a non-stick tawa or frying pan over medium heat. Once hot, add a few drops of oil or ghee and spread it evenly. Pour a ladleful of the ragi batter onto the tawa, spreading it gently into a round shape (similar to a pancake).
Immediately, sprinkle the prepared vegetable topping evenly over the surface of the batter. Press the vegetables gently into the batter using the back of a spoon.
Step 4: Cook the Uttapam
Cover the Uttapam with a lid and cook on low to medium heat for about 3-4 minutes or until the bottom is golden brown and crisp. Flip the Uttapam carefully and cook the other side for another 2-3 minutes.
- Pro Tip: Drizzle a little extra oil or ghee around the edges of the Uttapam to make it crispier.
Step 5: Garnish and Serve
Once both sides are cooked to a golden crisp, remove the Uttapam from the tawa. Garnish with fresh coriander leaves.
Serve the Whole Ragi Uttapam hot with coconut chutney, tomato chutney, or sambar for a wholesome meal.
Ragi Whole — 250g
Ragi, also known as finger millet, has long been valued in Indian kitchens for its rich nutritional profile and natural wholesomeness. Green Poshan brings you premium quality ragi whole, offering the original, unprocessed form of this traditional millet. Sourced from trusted farms and packed with care, our ragi whole seeds are ideal for preparing a variety of healthy dishes—from traditional porridges and malt drinks to modern gluten-free baking.
Naturally rich in calcium, iron, and dietary fiber, ragi whole is a smart grain choice for those seeking better digestion, stronger bones, and long-lasting energy. Whether you’re soaking, sprouting, grinding, or roasting it for flour, ragi whole seeds retain their nutritive value and are a versatile grain for daily consumption.
Tips for Perfect Whole Ragi Uttapam
- Batter Consistency: Ensure the batter is neither too thick nor too runny. The consistency should be thick enough to hold its shape but spreadable.
- Veggie Toppings: Feel free to add other vegetables like carrots, peas, or spinach for extra nutrition.
- Heat Control: Cook the Uttapam on low to medium heat to ensure the ragi flour is cooked through without burning.
Why Choose Whole Ragi for Uttapam?
Using whole ragi flour for Uttapam brings numerous health benefits:
- High in Fiber: Whole ragi is rich in fiber, promoting digestive health.
- Good for Bone Health: It is an excellent source of calcium, vital for bone strength.
- Energy Boosting: Whole ragi provides long-lasting energy due to its slow-digesting carbohydrates.
Make your Whole Ragi Uttapam even healthier by choosing Green Poshan’s whole ragi flour, naturally grown and chemical-free. This ensures you enjoy all the benefits of ragi in every bite. Try this wholesome recipe today and enjoy a delicious, nutritious meal!
Frequently Asked Questions (FAQs)
1. Can I make Whole Ragi Uttapam without rice flour?
Yes, you can make the Uttapam with only whole ragi flour. Rice flour helps make the Uttapam crispier but isn’t essential.
2. Can I store the batter?
Yes, you can store the batter in the refrigerator for up to 2 days. Stir it well before using.
3. Can I add other vegetables?
Absolutely! You can add carrots, spinach, or peas for more variety and nutrition.
4. Can I make this recipe vegan?
Yes, you can skip the ghee and use oil to make it completely vegan.
5. How do I make the batter fluffy?
Let the batter rest for 10-15 minutes before making Uttapam to allow the ragi flour to absorb the water fully, making the Uttapam fluffier.
Whole Ragi Uttapam is a nutritious and tasty variation of the traditional Uttapam. With the addition of whole ragi flour, it becomes an energy-packed, gluten-free dish that is both filling and healthy. Serve it for breakfast, lunch, or dinner, and enjoy the goodness of ragi in every bite!