Vrat Ke Uttapam Recipe


  • 1 cup Swang ke Chawal ka Atta/Barnyard Millet Flour
  • 1 tsp Cumin seeds
  • 1 Tomato, finely chopped
  • 1 Green Chili, chopped
  • Sendha namak as required
  • Water as required
  • Few Coriander leaves


  1. Make a thick flowing batter with the vrat ke chawal ka atta, cumin seeds, coriander leaves, rock salt and water.

  2. Heat a tava. Spread some oil on the tawa, with a spoon or ladle pour the batter, don't spread as the batter won't spread, so you can make small sized uttapams.

  3. Top the tomatoes and green chilies on the uttapam immediately as soon as you spread the batter, sprinkle some oil on the top and sides.

  4. The tomatoes will get slightly browned, flip again and cook the plain side.

  5. Serve Vrat ke uttapams hot with coconut chutney.

Tip: Adding half a tsp of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don't put it in the fridge.

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