Beetroot is loaded with nutrients and I have explained in detail about the health benefits of this root vegetable. Vendhayam/Fenugreek seeds/Methi seeds are excellent source of fibre and continuous intake of these seeds reduces the blood sugar levels. When both these are used to make Uthappam, which is again a source of B12 due of fermenting process, the breakfast dish can not be more healthy than this!
Ingredients:
- 2 Cups Foxtail Millet
- 2 Cups Foxtail Millet
- 2 Cups Foxtail Millet
- 1/2 Cup Tightly Packed Grated Beetroot
- 2 Tbsp Fenugreek Seeds
- 2 Tbsp Sago/Sabudana/Javvarisi
- 2 Tbsp Whole White Urad Dal
- 2 Tsp Salt
- 2 Tsp Salt
- 2 Tsp Salt
Directions:
- Wash and soak millet for 5 hours. Wash and soak fenugreek seeds, sago and dal together for 5 hours.
- First grind the fenugreek, dal mixture to a fine batter till it turns fluffy. Remove. Grind the soaked millet to a fine thick batter. Mix both the batters, add salt and mix well. Ferment it for 8 hours or overnight.
- Once the batter is well fermented, just before making uthappams, grind the grated beetroot to thick puree and mix it with the batter.
- Heat a tawa, pour two ladles of batter and make a slightly thick Uthappa. Sprinkle oil on sides. Cover with a lid and cook on medium heat till the bottom portion becomes slightly crispy and the top becomes dry.
- Flip the Uthappam and cook the other side for 30 seconds. Beetroot uthappam is ready. Serve with some chutney.
Note:
- Other millets like Kodo, Little, Barnyard, Proso and jowar can be used for this recipe.