FARALI UTTAPAM

Ingredients

• 180 g (1 cup)barnyard millet (sama chawal)
• 150 g (¾ cup)tapioca pearls (sabudana)
• 60 g (½ cup)amaranth flour (rajgira flour)
• 120 ml (½ cup)plain yoghurt
• 5 ml (1 tsp)ginger paste
• 30 ml (2 tbsp)lemon juice
• 5 ml (1 tsp)rock salt (sendha namak) or pink salt
• 5 ml (1 tsp)Eno fruit salt
• 60–80 ml (¼–⅓ cup)water
• For shallow frying, as neededoil
• 15 ml (1 tbsp)oil
• 8–10curry leaves
• 5 ml (1 tsp)cumin seeds
• 30 ml (2 tbsp)fresh coriander, chopped
• 60 g (½ cup)carrot, grated
• 75 g (½ cup)tomatoes, finely chopped
• 2–3green chillies, finely chopped
• 5 ml (1 tsp)coarsely ground black pepper
• Makes about 240 ml (1 cup)green chutney
• 30 g (1 cup)fresh mint leaves
• 15 g (½ cup)fresh coriander, roughly chopped with stalks
• 35 g (¼ cup)peanuts
• 1–2green chillies
• 1.25 cm (½ inch) or 5 ml (1 tsp), gratedfresh ginger
• 2.5 ml (½ tsp)ground cumin
• 5 ml (1 tsp)sugar or jaggery
• 15 ml (1 tbsp)lemon juice
• 1.25 ml (¼ tsp)rock salt
• 60 ml (¼ cup)water

Instructions

1. 1

   Soak the grains

   Wash the barnyard millet and tapioca pearls, then soak them in warm water for 2 hours. Soaking them separately is preferable.

2. 2

   Blend the batter

   Drain both grains. Grind them in a food processor with 60–80 ml (¼–⅓ cup) water to make a thick paste, then transfer it to a bowl.

3. 3

   Season and rest

   Stir in the amaranth flour, ginger paste, lemon juice, yoghurt and salt until combined. Leave the batter to rest for 10–15 minutes.

4. 4

   Make the tempering

   Warm 15 ml (1 tbsp) oil in a small pan over low heat. When hot, add the cumin seeds, curry leaves and chopped coriander; stir-fry for a few seconds.

5. 5

   Mix in the tempering

   Tip the tempering into the batter and mix well.

6. 6

   Heat the pan

   Set a pan or tawa over medium heat. Add about 2.5 ml (½ tsp) oil to each cavity if using a mini pancake pan.

7. 7

   Add the Eno

   Stir the Eno fruit salt and 15 ml (1 tbsp) water into the batter.

8. 8

   Shape and top

   Add a ladleful of batter to the pan and spread it slightly, as for a pancake. Top with some grated carrot, chopped tomato and chopped chilli, then add a pinch of pepper.

9. 9

   Cook the first side

   Cover the pan and cook over low heat for 2–3 minutes, until the underside is light golden brown.

10. 10

    Flip and finish

    Remove the lid. When the top looks dry, turn the uttapam over, drizzle about 1.25 ml (¼ tsp) oil around it and cook for about 1 minute.

11. 11

    Blend the chutney

    Put all the chutney ingredients in a blender jug and process until fine. Transfer to a serving bowl.

12. 12

    Serve the uttapam

    Serve the uttapam with the chutney.

What is farali uttapam?

Uttapam is a South Indian savoury pancake traditionally made from fermented rice and urad dal batter. Farali versions replace those grains with ingredients used for fasting, such as barnyard millet, tapioca pearls and amaranth flour.

Here, a brief batter rest and a little Eno help make the rounds light, while a tempering and fresh vegetable topping bring savoury flavour and colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 4g protein, 26g carbs, 5g fat.

The barnyard millet, tapioca pearls and amaranth flour supply most of the carbohydrates; oil and peanuts contribute much of the fat, while yoghurt, peanuts and the grains provide some protein. Serve with extra vegetables or a salad to add freshness and balance the plate.

Choosing the grains

Barnyard millet and tapioca: soak these separately if convenient, as the recipe suggests, then drain them well before blending. A thick, smooth paste gives the batter enough body to hold its shape in the pan.

Amaranth flour: stir it into the blended grains with the yoghurt and seasonings. Mix thoroughly so the flour is evenly distributed rather than left in dry pockets.

Why the batter rests

Resting: give the mixed batter 10–15 minutes before cooking. This allows the flour and grains to settle into a more even mixture.

Eno: add it with the tablespoon of water just before cooking, then mix it in well. Prepare the pan first so the batter can go straight onto the heat.

Building the tempering

Low heat: warm the oil gently before adding cumin, curry leaves and coriander. Stir-fry them only for a few seconds, then mix the tempering through the batter.

Even flavour: distributing the tempering through the batter means each uttapam gets some of its aromatic seasoning, rather than leaving it all in one spot.

Getting the texture right

Gentle cooking: keep the heat low and cover the pan for the first 2–3 minutes. The lid helps the top cook while the underside develops a light golden colour.

Turning point: look for a dry-looking top and a lightly browned base before flipping. If the top is still wet, give it a little longer; cook the second side for about 1 minute.

Topping and serving

Vegetables: add carrot, tomato and green chilli over the batter, then finish with a pinch of coarse pepper. Chop the toppings finely so they sit neatly on the small pancakes.

Green chutney: blend the mint, coriander, peanuts, chilli, ginger, cumin, sweetener, lemon, salt and water until fine. Serve it alongside the uttapam for a fresh, tangy contrast.

Allow time for soaking

The total time is 155 minutes, with 2 hours of that used to soak the grains. After soaking, the batter rest and quick cooking are comparatively short, so have the toppings and pan ready before adding the Eno.

Recipe notes & tips

• Drain the soaked grains thoroughly so the batter does not become thinner than intended.
• Blend the grains with the listed water gradually, stopping when the paste is thick.
• Keep the heat low once the batter is in the pan to avoid browning the base before the top cooks.
• Add the Eno just before cooking and mix it through the batter.
• Chop the topping vegetables finely so they cook along with the uttapam.
• Make the chutney while the grains soak to get ahead on preparation.

Variations

• Adjust the chilli: use fewer green chillies for a milder batter or chutney.
• Change the topping: use finely chopped vegetables in place of some of the listed topping, keeping the pieces small.
• Make the chutney tangier: add lemon gradually and taste as you blend.
• Skip the peanuts: leave them out of the chutney for a peanut-free version; the texture will be less rich.
• Use pink salt: choose it instead of rock salt if that is what you have available.

Common mistakes to avoid

• Wet batter: drain the soaked grains well and use only enough water to blend them into a thick paste.
• Uneven batter: mix in the amaranth flour thoroughly so no dry patches remain.
• Adding Eno too early: stir it in just before cooking, then cook the batter promptly.
• High heat: lower the flame so the underside does not brown before the top dries.
• Flipping too soon: wait until the top looks dry and the base is light golden brown.
• Overloading the topping: use small amounts of finely chopped vegetables so the uttapam cooks evenly.

How to store

The recipe says the chutney can be kept in the fridge for up to a week; store it covered in a clean container. Uttapam are best served freshly cooked; refrigerate any leftovers in a covered container and reheat in a pan until hot.

Frequently asked questions