Packed with fiber, iron, and skin-loving nutrients, these Mini Bajra Uttapams are more than just tasty—they’re functional food. A perfect millet-based meal for glowing skin, better digestion, and happy taste buds.
Ingredients
Base Batter
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1 cup Bajra flour (Pearl Millet flour)
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¼ cup Rice flour
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¼ cup Curd (dahi)
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½ cup Water (adjust to make thick flowing batter)
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Salt to taste
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½ tsp Cumin seeds (optional)
Toppings
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¼ cup Onion, finely chopped
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¼ cup Tomato, finely chopped
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¼ cup Carrot, grated
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¼ cup Capsicum, finely chopped
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1 Green chili, finely chopped (optional)
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1 tbsp Coriander leaves, finely chopped
For Cooking
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Cold-pressed oil or ghee for greasing
Method
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Make the batter:
In a bowl, mix bajra flour, rice flour, curd, and salt. Gradually add water to make a thick but pourable batter. Let it rest for 10 minutes. -
Prep the veggies:
While the batter rests, finely chop or grate all topping vegetables. -
Cook the mini uttapams:
Heat a non-stick or cast iron tawa. Grease lightly with oil or ghee.
Pour small ladlefuls of batter to form mini uttapams.
Top each with the prepared veggies and press lightly. -
Flip and cook:
Drizzle a little oil around the edges. Cover and cook on low flame for 2–3 minutes.
Flip carefully and cook the other side till golden brown. -
Serve Hot:
Serve with coconut chutney, mint chutney, or homemade tomato-garlic dip.
