How to make ragi uttapam at home?

Ragi uttapam is made by preparing a batter with ragi flour, curd and water, then topping it with vegetables and cooking on a hot tawa until golden.

Is ragi uttapam healthy for breakfast?

Yes, ragi uttapam is rich in fibre, calcium and iron — making it a wholesome and nutritious breakfast for all ages.

RAGI UTTAPAM(NACHNI)

Name: RAGI UTTAPAM(NACHNI)
Prep time: 10 min
Cook time: 10 min
Total time: 8 h 20 min
Yield: 6-7 big uttappa
Cuisine: Indian
Ingredients: To soak overnight; To add later; Other ingredients; To serve

Uttappa is a south Indian classic and everyone`s favourite. This is a healthy, fiber packed uttappa recipe made from finger millets, also known as ragi or nachni. There is no rice used in this uttappa recipe. Ragi is a superfood and it is packed with nutrition. Along with calcium, Ragi also contains phosphorus, which works with calcium to strengthen your bones and teeth. Regular consumption of Ragi helps keep osteoporosis at bay and reduces the risk of fracture. Hence this uttappa is packed with health benefits and is so very tasty! You can top up this uttappa with onion, Tomatoes, green chilly to make it more interesting. Do try this recipe and let us know how you like it!

Preparation Time
10 minutes

Soaking Time
8 hours

Cooking Time
10 minutes

Makes
6-7 big uttappa

RAGI UTTAPAM(NACHNI) — recipe by Renu Dalal

INGREDIENTS

To soak overnight

3/4 Cup finger millets
1/4 Cup Urad Dal
1 tsp Methi seeds
2 tbsp Poha

To add later

½ cup water
Salt to taste

Other ingredients

¼ Cup Finely chopped onions
½ Cup finely chopped tomatoes
2 tbsp chopped coriander
Oil to make the uttappam

To serve

green chutney

METHOD

To soak overnight

3/4 Cup finger millets
1/4 Cup Urad Dal
1 tsp Methi seeds
2 tbsp Poha

To add later

½ cup water
Salt to taste

Other ingredients

¼ Cup Finely chopped onions
½ Cup finely chopped tomatoes
2 tbsp chopped coriander
Oil to make the uttappam

To serve

green chutney

Chef's Note from Renu Dalal:

Ragi uttapam is one of those recipes I keep coming back to — it is wholesome, filling and so easy to put together. I use fresh vegetables like onion, tomato and coriander on top, which gives it colour and crunch. The key is to keep the batter slightly thick so the uttapam stays soft inside and gets crispy edges. Ragi is naturally gluten-free and rich in calcium and fibre, making this a breakfast you can feel good about every single day.