Sorghum+ Bottle Gourd mini Uttapam
Sorghum and Dudhi Mini Uttapam is a wholesome and delicious dish that combines the goodness of sorghum (jowar) and bottle gourd (dudhi). This gluten-free recipe is a nutritious twist on the traditional South Indian uttapam, offering a rich source of fiber, vitamins, and minerals. The batter is made using sorghum flour, grated bottle gourd, yogurt, and a mix of spices, creating a thick consistency perfect for mini pancakes. Topped with finely chopped vegetables like onions, tomatoes, and coriander, these mini uttapams are cooked until golden and crisp on the outside yet soft inside. Perfect as a breakfast option or a light snack, they pair beautifully with coconut chutney or sambar, making them both tasty and healthful.
- 1 cup sorghum flour
- 250 grams dudhi grated
- 1 table spoon curd
- 2 tspoon chilli+ garlic paste
- Coriander leaves chopped
- Oil as per requirement
- Sesame seeds
- Salt
In a mixing bowl add sorghum flour, grated dudhi, chili garlic paste, chopped coriander, salt, curd and turmeric powder.
Mix well. Add water if required.
Heat a uttapam pan. Add oil and sesame seeds. Add one' table spoon batter in each cavity.
Cover and cook till golden brown. Flip and cook other side also.
Serve hot with tomato sauce or any chutney.
