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Millet Sweet Potato Uthappam

Almost an unicorn inspired uthappam, power packed with millets, and anthocyanin rich purple sweet potato
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Prep Time 6 hours
Cook Time 20 minutes
Servings: 6 people
Course: Breakfast
Cuisine: Indian
Ingredients Equipment Method

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

Equipment

  • High speed blender

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.