Ragi and Coriander Uttapa

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 40 mini uttapas (40 mini uttapa )

Ingredients :

2 cups ragi (nachni / red millet) flour
1/2 cup rice flour (chawal ka atta)
1/2 cup finely chopped onions
1 cup chopped coriander (dhania)
1/2 cup curds (dahi)
1 1/2 tbsp finely chopped green chillies
salt to taste
4 1/2 tsp oil for tempering , greasing and cooking
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
3 to 4 curry leaves (kadi patta)
a pinch asafoetida (hing)

For Serving
coconut chutney
sambhar

Method :

Combine the ragi flour, rice flour, onions, coriander, curds, green chillies, salt and 3 cups of water in a bowl and mix well to make a batter of pouring consistency. Keep aside to ferment for 2 hours.For the tempering, heat 1 tsp of oil in a small non-stick pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.Pour this tempering over the batter and mix well.Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil.Pour a spoonful of the batter into each of the 7 uttapa moulds and cook them on a medium flame on both the sides, using ½ tsp of oil.Repeat with the remaining batter to make more uttapas in 5 more batches.Serve hot with coconut chutney and sambhar.