Instant Jowar Flour Uttapam
Jowar Uttapam - Gluten free instant uttapam made with jowar flour and suji.
Servings: 5 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.
Notes
Jowar doesn’t have gluten, so these tastes best when eaten right away to maintain the taste and texture.