I’m excited to share with you a wonderful recipe today that revolves around the flavorsome Ragi Uttappam. While gluten-free food may not have been as prevalent in India as it is in the United States, there has been a noticeable shift in recent times. It’s fascinating to see how even Asian children, like my five-year-old nephew, are experiencing a rise in gluten intolerance. This realization prompted me to start thinking about gluten-free recipes that would be suitable for him.
During my search for ideas, I stumbled upon Chef Harpal Singh Sokhi’s instant ragi uttapam recipe, which piqued my interest. After giving it a try and adding my own personal touch, I am thrilled to share our very own rendition of the Gluten-Free Instant Ragi Uttappam recipe today!
Gluten-free Instant Ragi Uttappam Recipe
Ingredients:
- Ragi – 3/4 cup or 170 g
- Rice flour – ½ cup or 100 g
- Yogurt/Homemade Curd – 1 cup
- Onion – 1 medium, finely chopped
- Capsicum – 1/2 a small or as per your taste
- Salt to taste
- Baking soda – 1 teaspoon (You can skip this totally, if you want)
- Whole Cumin seeds – 1 teaspoon
- Big black Mustard seeds – 1 teaspoon
- Green chillies – 2
- Fresh peeled Ginger, grated – ½ teaspoon
- Curry leaves – a handful, about 3 sprigs
- Coriander leaves – a handful (Optional)
- Coconut Oil (or any oil with good fat) – as needed
- Fresh Coconut – grated, for garnish
Method :
1. In a bowl, add in the measured dry ingredients – ragi flour, rice flour, baking soda and salt. Mix well. Add the curd and stir.
2. Next goes the chopped onion, chopped capsicum, cumin (jeera) seeds, mustard seeds (rai), curry leaves and coriander leaves.
3. Grate in some fresh ginger & toss in the finely chopped green chillies.
4. Give everything a very good mix. Make sure there are no lumps. Use water carefully if needed, but don’t let the batter get too runny. Adjust the seasoning.
5. On a greased tawa or frying pan, spread the batter like an uttappam or pancake. Cook on both sides on medium heat. Serve with grated coconut & green chutney.
Your yummy, gluten free uttappams are ready! Be sure to cook these on medium heat so they don’t burn. This instant ragi uttappam recipe is an ideal breakfast recipe that’s sure to be loved by the whole family. With wholesome flavors and healthy ingredients, this is one dish that can be made again and again!
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Gluten Free Instant Ragi Uttappam Recipe
Ingredients
- Ragi - 3/4 cup or 170 g
- Rice flour - ½ cup or 100 g
- Yogurt/Homemade Curd - 1 cup
- Onion - 1 medium finely chopped
- Capsicum - 1/2 a small or as per your taste
- Salt to taste
- Baking soda - 1 teaspoon You can skip this totally, if you want
- Whole Cumin seeds - 1 teaspoon
- Big black Mustard seeds - 1 teaspoon
- Fresh green chillies - 2
- Fresh peeled Ginger grated - ½ teaspoon
- Fresh Curry leaves - a handful about 3 sprigs
- Coriander leaves - a handful Optional
- Coconut Oil or any oil with good fat - as needed
- Fresh Coconut - grated for garnish
Instructions
- In a bowl, add in the measured dry ingredients – ragi flour, rice flour, baking soda and salt. Mix well. Add the curd and stir.
- Next goes the chopped onion, chopped capsicum, cumin (jeera) seeds, mustard seeds (rai), curry leaves and coriander leaves.
- Grate in some fresh ginger & toss in the finely chopped green chillies.
- Give everything a very good mix. Make sure there are no lumps. Use water carefully if needed, but don't let the batter get too runny. Adjust the seasoning.
- On a greased tawa or frying pan, spread the batter like an uttappam or pancake. Cook on both sides on medium heat. Serve with grated coconut & green chutney.
can i use raagi batter by grinding ?
Hi Sri,
You can try, While grinding please add water gradually, so that the batter will be in proper consistency ( It shouldn’t be runny ).