bajra uttapam

Kambu onion uttapam recipe, Bajra uttapam

Kambu onion uttapam/ Bajra uttapam is a soft, spongy and delicious onion loaded South Indian pancake prepared with fermented kambu/ bajra/ Pearl millet batter. This is a very easy and quick to make healthy millet uttapam as Kambu/ Pearl millet is an ancient miracle gluten free grain rich in iron, protein and other minerals. Bajra has anti diabetes properties, lowers cholesterol, prevents gallstones, aids in weight loss, prevent heart problems and breast cancer as well.

Kambu uttapam can be served as breakfast along with any spicy chutney, idli chutney powder or sambar. Also kambu uttapam when cooked with ghee preferably tastes delish. Soft uttapam can be achieved only with freshly made batter with thick consistency, so make sure to try it as soon as grind fresh batter of idli. This kambu batter can be used to make idli, dosa and uttapam as well. So let’s get to the making!
kambu onion uttapam

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Kambu onion uttapam recipe, Bajra uttapam
Serves 3
Print
Prep Time
9 hr 10 min
Cook Time
15 min
Total Time
9 hr 25 min
Prep Time
9 hr 10 min
Cook Time
15 min
Total Time
9 hr 25 min
For batter
  1. 1. Kambu/ Pearl millet / Bajra – 1 ½ cups
  2. 2. Idli rice – ½ cup
  3. 3. Whole urad dal (white) – ½ cup
  4. 4. Poha/ Aval – 1 tbsp
  5. 5. Water – Required amount for grinding and soaking
For uttapam
  1. 1. Kambu idli batter - 1 cup
  2. 2. Onion – 1 (small sized)
  3. 3. Curry leaves – few
  4. 4. Green chili – 1
  5. 5. Ghee/ Oil – as required to make uttapam
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a bowl add urad dal and poha together. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours.
  2. In another bowl add kambu/ pearl millet and idli rice. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours.
  3. After 6 hours, in a wet grinder add little quantity of the soaked urad dal and poha. Switch on the grinder, when it starts grinding gradually add little by little of all the soaked urad dal and poha. Grind the mixture into a thick. When the batter increases in quantity and fluffs up add soaked kambu/ pearl millet and idli rice gradually. Add water in regular intervals when needed. Also scrap the inner sides of the grinder often to get rid of coarse rice mixture using the scrapper provided along with grinder.
  4. When batter is thick and fluffy transfer the mixture to a bowl, add required amount of salt and mix well. Allow the batter to ferment for 8 hours if living in cold country and it should take very less hours if living in other places. After the batter has fermented and has increased in quantity refrigerate it.
  5. In the morning mix the batter well. The batter should be thick do that we can make fluffy uttapam. Now heat a tawa and pour few ladles of batter to make 2 small size uthapam that can accommodate in a tawa. Now add chopped onions, curry leaves and green chili in both uthapam/ Indian pancake. Drizzle few drops of oil/ ghee around each uttapam. When you see browning in the sides flip the uttapam gently and let it cook in medium flame. When done transfer it gently to a plate. Serve it hot with idli chutney powder, chutney or sambar!
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How to make Kambu onion uttapam with step by step images


kambu idli

  1. In a bowl add urad dal and poha together. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours.
    kambu idli
  2. In another bowl add kambu/ pearl millet and idli rice. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours.
    kambu idli
  3. After 6 hours, in a wet grinder add little quantity of the soaked urad dal and poha. Switch on the grinder, when it starts grinding gradually add little by little of all the soaked urad dal and poha. Grind the mixture into a thick. When the batter increases in quantity and fluffs up add soaked kambu/ pearl millet and idli rice gradually. Add water in regular intervals when needed. Also scrap the inner sides of the grinder often to get rid of coarse rice mixture using the scrapper provided along with grinder.kambu idli
  4. When batter is thick and fluffy transfer the mixture to a bowl, add required amount of salt and mix well. Allow the batter to ferment for 8 hours if living in cold country and it should take very less hours if living in other places. After the batter has fermented and has increased in quantity refrigerate it.
    kambu onion uttapam
  5. In the morning mix the batter well. The batter should be thick so that we can make fluffy uttapam. Now heat a tawa and pour few ladles of batter to make 2 small size uthapam that can accommodate in a tawa. Now add chopped onions, curry leaves and green chili in both uthapam/ Indian pancake. Drizzle few drops of oil/ ghee around each uttapam. When you see browning in the sides flip the uttapam gently and let it cook in medium flame. When done transfer it gently to a plate. Serve it hot with idli chutney powder, chutney or sambar!
    kambu onion uttapam recipe

 

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