Ragi uttapam is delicious and healthy South Indian breakfast dish made using ragi , also known as finger millet. Its great nutrient-rich dish. With beetroot carrots and other veggie toppings.
Ever wondered why the traditional Ragi Uttapam has been a favorite for ages? Not only is it scrumptiously delicious, but it's also packed with nutrients that are oh-so-good for you. And when you make it with whole ragi, the benefits just multiply!
This ragi uttapam is a South Indian delicacy, traditionally made with rice and lentils, gets a nutritious twist with the inclusion of ragi, making it not just a feast for the palate but also a boon for the body. Dive in as we unravel the secrets of this gluten-free delight, and discover why Ragi Uttapam deserves a spot on your breakfast table.
Why Ragi Uttapam?
Ragi, known as "Finger Millet" in English and "Nachni" in Hindi, is a powerhouse of nutrients. One of the primary ragi benefits is its rich calcium content, making it an excellent choice for bone health. But why make Uttapam with whole ragi? Whole ragi retains its fiber content, ensuring you get the maximum health benefits. When combined with idli rice and urad dal, it creates a balanced meal that's both tasty and nutritious.
- Whole Ragi: The star ingredient. It's what gives the Uttapam its unique flavor and rich nutrient profile.
- Idli Rice: Adds the perfect texture and fluffiness.
- Urad Daal: A protein-packed addition that complements the ragi beautifully.
- Salt: Just a pinch to bring out the flavors.
- Toppings: Grated beetroot, grated carrots, and chopped green chilies. These not only add a burst of color but also enhance the taste and nutritional value.
Is Ragi Uttapam Gluten-Free?
Absolutely! Ragi, also known as Finger Millet in English and "Nachni" in Hindi, is naturally gluten-free. So, it's a fantastic choice for those with gluten sensitivities or anyone looking to cut down on gluten.
- Preparing the Batter: Mix the idli rice, whole ragi, urad daal, and salt. Grind them together until you get a smooth batter. Let it ferment overnight.
- Cooking the Uttapam: Heat a pan and pour a ladleful of batter. Spread it out in a circular motion. Sprinkle the grated beetroot, carrots, and green chilies on top. Cook until golden brown, flip, and cook the other side.
Can You Prepare the Batter in Advance?
Yes! The batter can be prepared and stored in the refrigerator for up to 2 days. However, for the best taste, use it within 24 hours.
Expert Tips for the Best Ragi Uttapam:
While the benefits of ragi are undeniable, the real magic lies in crafting the perfect Ragi Uttapam. The batter's consistency, the fermentation time, and the toppings you choose all play a pivotal role in determining the dish's success.
- Always use whole ragi for maximum benefits.It retains more nutrients than the processed versions.
- The batter's consistency should be neither too thick nor too thin. It should coat the back of a spoon.
- For an instant Ragi Uttapam recipe, you can use ragi flour, but remember, using whole ragi is always better.
Instant Ragi Uttapam Recipe:
Short on time? Mix ragi flour with curd, add some spices, and your instant batter is ready to go.
Ragi Dosa Benefits:
- Rich in calcium and iron.
- Aids digestion.
- Great for bone health and weight loss.
- Store leftover Uttapam in an airtight container in the fridge.
- The batter can be frozen for up to a month.
Serve your Ragi Uttapam hot with coconut chutney, sambar, or a spicy tomato onion chutney. A dollop of ghee on top can elevate the flavors even more!
So, the next time you're craving something tasty and nutritious, you know what to whip up. Dive into the world of Ragi Uttapam and savor every bite!
Ragi, also known as Finger Millet in English and "Nachni" in Hindi, is a powerhouse of nutrients. When you choose to make Ragi Uttapam with whole ragi, you're opting for a dish that's not just tasty but also incredibly beneficial for your health.
The combination of idli rice, urad daal, and whole ragi creates a balanced meal that's rich in protein, fiber, and essential minerals. The added toppings of beetroot, carrot, and green chilies not only elevate the taste but also pack in a plethora of vitamins and antioxidants.
So, every time you savor a bite of this delightful dish, remember you're nourishing your body in the best possible way!
More Such Recipe
- Litle Millet Pulao
- Ragi Uttapam Recipe
- Air Fryer Ragi Pakoda
- Ragi Idli Recipe
- Pesarattu Dosa
- Soft Rice Idli
- Instant Rava Medu Vada Recipe
- Vegetable Upma
Ragi Uttapam with Grated Beetroot and Carrot Topping
For the Batter:
- 1 cup Whole Ragi Finger Millet
- 1 cup Idli Rice: 1 cup
- .75 cup Urad Dal Split black gram
- 1 teaspoon Fenugreek Seeds Methi
For the Topping:
- 1 Beetroot grated
- 1 Carrot grated
- 2 Green Chillies finely chopped (optional)
Preparing the Batter:
- Wash and soak the ragi, idli rice, urad dal, and fenugreek seeds separately in water for at least 5-6 hours.
- Drain the water and grind the ingredients together in a mixer or grinder, adding water little by little, until you get a smooth batter.
- Transfer the batter to a large bowl, add salt, and mix well.
- Cover the bowl and allow the batter to ferment overnight or for at least 8 hours.
Preparing the Topping:
- In a mixing bowl, combine the grated beetroot, grated carrot, chopped green chillies, and fresh coriander leaves. Add a pinch of salt and mix well. Set aside.
Making the Ragi Uttapam:
- Heat a non-stick tawa or griddle on medium flame.
- Once hot, pour a ladleful of the fermented batter onto the tawa and spread it gently to form a circular shape.
- Sprinkle a generous amount of the beetroot and carrot mixture evenly over the uttapam.
- Drizzle a little oil or ghee around the edges and let it cook for 2-3 minutes or until the bottom turns golden brown.
- Flip the uttapam carefully and cook the other side for another 2 minutes.
- Remove from the tawa and serve hot.
Serve the Ragi Uttapam with coconut chutney, sambar, or a spicy tomato onion chutney for a wholesome and delightful meal.