Wednesday, July 8, 2009

Aariyum-Thakkali Uththappam

Aariyum, kezhvaragu, ragi are all names in different South Indian languages for finger millet.
Ironically, millet is associated with bird feed despite the amazing nutrients it has.
Back home, this is the first cereal food to be introduced to infants. My mother, with ideas given by her maids or neighbours uses, ragi, maize and millet (cumbu) in lot of dishes, mostly in dosais.

They are all worth the pain of cleaning and curing the cereals. Amma is never tired of all that as we all bring back with us the cured grains or the flour. This is one such dosai which will tickle your tastebuds. I used store bought milletflour.

These can be had as uththappams or as normal thin dosais with usual chutney, sambhar etc. etc.

1/2 cup finger millet flour (or cured ragi, same quantity)
1/2 cup idli rice
1/2 cup raw rice
2 tablespoons urad dhal
1 tablespoon fenugreek seeds
2 red chillies (or more if desired)
2 green chillies
4 medium tomatoes
2 tablespoons buttermilk ( optional; it just helps fermentation process.)
oil as required.

For garnish:
1 large onion -chopped and sauteed in oil with some salt
coriander leaves -chopped -fistfull
curry leaves -chopped -few
tomato rings

Wash and soak together idli rice, raw rice, urad dhal and fenugreek seeds for few hours.
Cut tomatoes in fours or eights. Put the tomatoes and chillies in the mixie jar first and blend well.
Add the soaked rice-lentil combination and grind to a smooth batter.
In the last stages, add the ragi flour and buttermilk to blend well in the batter.If using whole grain millet, that has to be soaked and ground along the rice.
Add the salt and set to ferment for atleast 12 hours.
Pour ladlefuls on hot tawa and adding little oil make the dosais until well done on both sides.

For uththappams pour larger quantity of batter, spreading it thick.Wait for a few seconds and on the top side spread sauteed onions, curry leaves, coriander leaves and tomato rings. Press these gently to sink into the batter.
Cover with a lid. When the bottom is cooked the top would have been steamed and ready.
Flip quickly on its back if you want that side done also.
Serve with any accompaniment.

This is yet another dosai to feature in Padma's Dosa Corner.


  1. Lovely utappam..looks delicious and colorful... very tempring dear.. perfect presentation..

  2. Looks yummy.. Nice healthy dish.. wish I can have one now.. :)

  3. lovely, yummy recipe. will try this for sure :)

  4. This is such a healthy and yum looking uthappam, I am looking forward to trying this :-)

  5. Thank you Hari Chandana,Nithya and Usha.I hope you like it once you try.

  6. I usually just mix ragi flour with idli/dosa batter and make dosais... This tomato version looks delicious.

  7. Looks great! yummy uthappam! Very colourfully presented too!:)

  8. Thank you Vibaas, Sangi and Laavanya.laav, I do this with cholam and no tomatoes and without adding raw rice. That is also nice :)

  9. Uthappam looks so delicious, lovely presentation!

  10. Thanks for visiting our blog. Your uthappam looks delicious. You have a nice blog with interesting collection of recipes.

  11. The uttappam is looking so so good and nicely presented will try out soon and healthy hah..

  12. seems to be a very healthy one :) great looking..

  13. Uthappam looks delicious... Lovely colour and a lovely post!

  14. love uttappam and this surely is a healthy one too

  15. Hi everyone, thank you so very much.:)

  16. Uthappam looks very good, and healthy too. Nice one. I've never tried grinding ragi to make dosa. Seems like an awesome idea.


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