Jowar Uttapam is a savory pancake made with jowar flour, semolina, yogurt and spices. These Uttapams can be enjoyed for breakfast, snack or as a main meal.
Trying to incorporate Jowar in your diet? Then do check out my Jowar Dosa and Jowar Idli recipes.
What is Uttapam?
Uttapam is a South Indian style savory breakfast pancake typically made with a batter made of rice and urad dal. The uttapam is topped with onion, coriander leaves and spices and cooked till done.
Sharing a instant version of this uttapam but made with jowar flour and suji.
Ingredients:
Jowar flour – Jowar is called Sorghum in English, it is available online, speciality stores and Indian stores
Suji (semolina) – added for texture
Yogurt – adds tang which is needed in this instant uttapam. It helps replicate the taste of the fermented batter
How to make Jowar Flour Uttapam?
1- To a large bowl add 1 cup of jowar flour, ¼ cup semolina, 1 cup yogurt, ½ cup water and salt. Mix it and let the batter rest for 20 to 25 minutes.
2- Add ¾th cup finely chopped onion, 2 finely diced green chili, 1.5 teaspoon grated ginger, 1 sprig curry leaves finely chopped, one small grated carrot, one teaspoon cumin seeds, and a handful of finely chopped coriander leaves.
3- Mix all the ingredients. If the batter is thick add little more water. I added about ⅓ cup of water.
4- Heat a cast iron skillet, drizzle some oil and spread it. Add one big ladle full of the batter and spread it slightly. Drizzle some oil around the edges and in the middle and close it with a lid. Cook on medium flame, when the edges are set flip the uttapam. Gently press the uttapam and cook till its done and the edges get crisp.
Serve immediately for the best taste and texture. You xan serve the jowar uttapam with pickle or your favorite chutney, I served it with Peanut Tomato Chutney.
Tips and Notes:
These Uttapam tastes best when eaten right away to maintain the taste and texture.
The left over batter can be stored in the refrigerator and used with in a day.
The yogurt needs to be slightly sour (not too much). Do not use sweet yogurt.
Do not skip the onions. They add flavor and make the uttapam soft.
I did not add any baking soda or eno. But if you like it more fluffy and soft add ¼ teaspoon baking soda or ½ teaspoon eno.
Instant Jowar Flour Uttapam
Ingredients
- 1 cup jowar flour (sorghum flour)
- ¼ cup suji (semolina)
- 1 cup plain yogurt
- ¾ cup onion, finely chopped
- 2 to 3 green chili, finely chopped
- 1 small carrot, peeled and grated
- 1.5 teaspoon grated ginger
- 1 teaspoon cumin seeds
- 1 spring curry leaves, finely chopped
- hanfull of coriander leaves, finely chopped
- 1 ¼ teaspoon salt or to taste
- about 1 cup water or as needed (divided)
Instructions
- To a large bowl add 1 cup of jowar flour, ¼ cup semolina, 1 cup yogurt, ½ cup water and salt. Mix it and let the batter rest for 20 to 25 minutes.
- Add ¾th cup finely chopped onion, 2 finely diced green chili, 1.5 teaspoon grated ginger, 1 sprig curry leaves finely chopped, one small grated carrot, one teaspoon cumin seeds, and a handful of finely chopped coriander leaves.
- Mix all the ingredients. If the batter is thick add little more water. I added about ⅓ cup of water.
- Heat a cast iron skillet, drizzle some oil and spread it. Add one big ladle full of the batter and spread it slightly. Drizzle some oil around the edges and in the middle and close it with a lid. Cook on medium flame, when the edges are set flip the uttapam. Gently press the uttapam and cook till its done and the edges get crisp.
- Serve immediately for the best taste and texture.
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