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| Name | Ragi Uttapam Recipe | Instant Healthy Breakfast For Work, School, College, Busy Mornings | Millets |
| Video Uploader | Video From Rajshri Food |
| Upload Date | This Video Uploaded At 13-03-2023 05:00:02 |
| Video Discription | How To Make Ragi Uttapam | Ragi Dosa | Mix Vegetable Uttapam | How To Make Ragi Dosa | Uttapam For Tiffin Box | Whole Ragi Recipes | Ragi Recipes Indian | Ragi Chilla | Ragi Flour Uttapam | Instant Ragi Dosa in 10mins | Millet Dosa | Softa Dosa | Finger Millet Pancake | Nashta Recipe | South Indian Breakfast Recipes | Tiffin Recipes For Kids | Rajshri Food Learn how to make Ragi Uttapam at home with our Chef Ruchi Bharani Ragi Uttapam Ingredients: 1 cup Finger Millet ¼ cup White Lentils 1 tsp Fenugreek Seeds 2 tbsp Cooked Rice Salt to taste Green Capsicum (chopped) Onion (chopped) Green Chillies (chopped) Tomatoes (chopped) Coriander Leaves (chopped) Oil #RagiUttapam #Uttapam #QuickNasta #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipes http://rajshrifood.com/ Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_And Host: Ruchi Bharani Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFood For more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifood About Uttapam An uttapam (or uthapam, uttappam, etc.) is a type of dosa from South India. Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings. The name is derived from the Tamil words appam and utthia or uttria, meaning "poured appam", because appam is cooked in a round-bottom pan, whereas utthia-appam is cooked on a flat skillet. Tamil ancient literature mentions it by name. The classic breakfast of Tamil residents consists of idli, dosas or uttappams mostly accompanied by sambar and chutney. Uttapam batter is made of a 1:3 ratio of urad dal and rice. The rice can be a combination of parboiled rice and a regular variety such as basmati.[1] The lentils and rice are soaked overnight, ground and fermented until it rises. The batter is spread on a hot pan, generally circular, toppings spread on it and patted gently. Oil is dripped around it, flipped when it is golden-brown, oil dripped again, another flip to make sure the second surface is baked too. The uttapam is then ready to be served and eaten. Uttapams are traditionally made with toppings such as tomatoes, onion, chillies, capsicum and coriander; other common choices are coconut, grated carrots and beets. They are often eaten with sambar or chutney. |
| Category | Howto & Style |
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