Gluten free food isn't as big a deal in India as it is in the U.S., but the trend is slowly changing. Gluten intolerance is slowly rising among Asian kids too, and even my five year old nephew has it. It was then that I started thinking of gluten free recipes for him and I chanced upon an instant ragi uttapam recipe by Chef Harpal Singh Sokhi. I tried my own version of the recipe and that's what we're presenting 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!