Kodo Millet Uttapam/Arikelu Uttapam

Prep Time: 5min
Soak Time: 5hrs
Fermentation Time: 8hrs
Cook Time: 30min
Total Time: 13hr 35min
Yield: 4-5 Servings

Ingredients

1 Cup Kodo Millet/Arikelu (you can also use your choice of millet)
1/2 Cup Urad Dal(Minapappu)
1/4 Tspn Fenugreek(Methi) Seeds
2 Tblspn Flattened Rice (Poha/Atukulu)
Salt to Taste
1/2 Cup Grated Carrot
1 Medium Sized Onion, finely chopped
2-3 Green Chillies, chopped
1/4 Cup Cilantro Leaves (Kothmir)
Water as needed
Oil as needed

Directions

• In a bowl add urad dal, flattened rice, methi seeds, kodo millet & wash under running water. Soak them in enough water for 5 hours (you can also soak flattened rice separately in a bowl for 10 minutes before adding it to a mixie jar).

• After 5 hours; drain water completely & add it to a mixie jar. Grind it into a smooth paste by adding few tablespoons of water. Transfer the dosa batter into a mixing bowl & cover.

• For fermentation; place the bowl in a warm place for 8 hours (People living in cold places should keep the bowl in oven with light bulb on).
• After 8 hours; add salt, grated carrot, chopped onion, cilantro leaves, chopped green chillies & little water to obtain a medium thick batter consistency. Mix everything well & keep aside.

• Heat tava/nonstick skillet on a medium flame, apply 1/4 teaspoon oil on the tava & spread it evenly with a spatula. Pour a ladle full of batter on it & spread a little (do not spread the batter too much; uttapam has to be thick). Sprinkle 1/4 teaspoon oil around the edges. 

• Cook till the base is golden brown & flip to cook other side until golden spots. 

• Transfer to a plate & repeat the process with remaining batter.
• Serve kodo millet uttapam with peanut chutney, coconut chutney, ginger chutney, onion chutney & sambar.

Note:

• You can follow same directions for making uttapam using barnyard millet, little millet, proso millet, foxtail millet.
• Fermented batter(no salt, water, veggies added; just add before making uttapam) stored in an airtight container stays fresh for 3-5 days when refrigerated.