Rustic Bajra Uttapam

Name: Rustic Bajra Uttapam
Total time: 29700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup bajra; 1/2 cup idli rice; 1/2 cup urad dal; 1 tbsp poha; 1 tsp fenugreek seeds; 1 tsp Salt; 2 tsp Oil; 1 onion, finely chopped; 5 Cherry tomato, finely chopped; 1/4 cup capsicum, finely chopped; 2 tbsp chopped coriander leaves; 2 Green chillies, finely chopped (optional)

Shradha Nema (foodgazin') @foodgazin

Mumbai

#CA26
Soft, fluffy, and naturally fermented, this wholesome bajra uttapam is packed with gut-friendly goodness and makes a nourishing breakfast or light meal.

Shradha Nema (foodgazin') @foodgazin

Mumbai

#CA26
Soft, fluffy, and naturally fermented, this wholesome bajra uttapam is packed with gut-friendly goodness and makes a nourishing breakfast or light meal.

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Ingredients

8hrs 15 min

4 servings

1 cupbajra
1/2 cupidli rice
1/2 cupurad dal
1 tbsppoha
1 tspfenugreek seeds
1 tspSalt
2 tspOil
For topping
1onion, finely chopped
5Cherry tomato, finely chopped
1/4 cupcapsicum, finely chopped
2 tbspchopped coriander leaves
2Green chillies, finely chopped (optional)

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Steps

8hrs 15 min

1

Wash and soak bajra, rice, urad dal, poha, and methi seeds together for 6–8 hours.
2

Drain and grind into a smooth batter using just enough water.
3
4

Transfer to a large bowl, cover, and ferment overnight (8–10 hours) or until the batter rises and turns light and airy.
5

Add salt and gently mix without over-stirring.
6

Heat a lightly greased tawa and pour a ladleful of batter. Spread slightly to form a thick uttapam.
7

Sprinkle onion, tomato, capsicum, coriander, and green chillies over the top. Press gently.
8

Add cherry tomatoes on top. Cook. 2 mins
9

Drizzle oil around the edges, cover, and cook on medium heat for 3–4 minutes.
10

Flip carefully and cook for another 2–3 minutes until both sides are golden.
11

Serve hot with coconut chutney, tomato chutney, mint chutney, or sambar.

Chana dal Coconut Chutney

Tips

In cooler weather, place the batter in a warm spot or inside an oven with the light on to encourage good fermentation.

Linked Recipes

Chana dal Coconut Chutney

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Cooksnaps

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Shradha Nema (foodgazin') @foodgazin

on June 18, 2026 11:20

Mumbai

Food is not simply stuff that people eat when they are hungry. Food is awesome, delicious, inventive, colorful, inspiring, and so much more. Food binds us together. You have no idea how much it means to me when you tell me that you made a recipe and loved it. My heart fills with joy. Literally.