Beetroot Vendhaya Uthappam

Cooks in: 30 Minutes Serves: 5 People

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
• 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

Directions:

1. Wash and soak millet for 5 hours. Wash and soak fenugreek seeds, sago and dal together for 5 hours.
2. 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.
3. Once the batter is well fermented, just before making uthappams, grind the grated beetroot to thick puree and mix it with the batter.
4. 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.
5. 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.