Millet Uthappam / with Vegan Cheese

13 Apr Millet Uthappam / with Vegan Cheese

Millet Uthappam is made with Barnyard millet, sago and urad dal. This batter can be used o make Millet Idli / Dosa too. This Millet Uthappam is topped with vegan cheese as well. hence this is a vegan and Gluten free recipe.

For the Uthappam:

• 3 measures barnyard  millet + ¼ measure Sago (Sabudana) soaked for 4 hrs
• 1 measure whole urad soaked for 1 hour
• Grind separately as for Idli. Keep for fermenting overnight or for 8 hrs.
  Idlis also come out well with this batter.

For the topping:

• ½ cup onion chopped
• ½ cup tomato chopped
• 1 tablespoon fresh grated coconut
• 6 tablespoon grated vegan cheese
• ½ tsp salt
• 1tsp chilli powder
• Minced coriander / cilantro
  Mix everything together

1. Heat a skillet
2. Pour one ladle of batter. Do not spread.
3. In a medium skillet, it’ll be easy to make at least 3 to 4 mini uthappams at a time. I have made this in Mini uthappam pan in which you can make 7 of them at a time.
4. If using a heavy bottomed skillet, no need to add oil. Else, add ½ tsp oil around each
5. Add 1 tablespoon of topping on each. Press lightly with back of a spoon
6. Once the bottom side is cooked, flip
7. Cook on the other side.

Serve with green chutney, coconut chutney or raw red chilly chutney.

This is good for breakfast / lunch /snack / dinner