Millet Sweet Potato Uthappam
Almost an unicorn inspired uthappam, power packed with millets, and anthocyanin rich purple sweet potato
Equipment
- High speed blender
Ingredients
- 2 cups millet of your choice. I used barnyard millet
- 1 cup urad dal
- 3 purple sweet potatoes- steamed or cooked
- salt to taste
Batter mix ins- optional and quantities can be per preference
- red onion chopped
- green chilies chopped
- chopped kale or spinach or any green of your choice
- cilantro chopped
- cabbage chopped
Instructions
- Soak the millets and urad dal in a bowl of water for atleast 6 hours, overnight preferred. Drain the water and add the millet/ dal mixture to highspeed blender jar. Grind into a smooth paste, and add few spoons of water as needed to complete the process.
- Have your purple sweet potatoes that are cooked ahead ready. Add them to the blender jar to the batter and blitz until you see a lovely pink- purple hue. The consistency should be of thick pancake batter.
- Take the batter into a bowl. Add mix ins of your choice. I love adding at least a cup of greens - usually kale +spinach, onions, loads of cilantro, green chilies. You can add cabbage- white or red as well. Add salt per taste.
- Heat a nonstick or cast iron griddle. Use a spray of avocado oil, if needed to increase the non stick nature of your pan. Use a spatula or ladle to pour and spread batter on the griddle, as if you are making pancakes. Give it a good minute before you flip the uthappam to cook the other side. You can cover the griddle with a lid in between the flipping process. Once you see the golden brown shades on both sides, take the uthappams to a plate, serve with your favorite chutney.