Masala Jowar Uttapam

Ingredients 

• 1 cup sorghum (jowar), soaked for 8 hours
• ¼ cup skinless split black gram, soaked for 8 hours
• Salt to taste
• 2 teaspoons ginger-green chilli paste
• Coconut oil for shallow frying
• 1 cup chopped tomato
• 1 medium onion chopped
• ½ cup fresh coriander leaves, chopped

Method

1. Drain and grind sorghum with sufficient water to a coarse batter. Drain and grind black gram with sufficient water to a smooth batter. Mix both the batters with salt and allow them to ferment overnight.
2. Add ginger-green chilli paste and water as required to get the required consistency. Heat a non-stick tawa. Pour a small ladleful of the batter and spread evenly into a two-inch diameter uttapam. Drizzle a little oil all around and sprinkle some onion, tomato, and coriander leaves on top.
3. Cook till the underside is done. Flip over and cook till the other side is equally done. Serve hot with coconut chutney or tomato ketchup.

Nutrition Info