Sorghum brussels sprouts uttappam

Healthy , bursting with nutrients and flavor, a kid friendly breakfast

Prep Time 10

Cook Time 20

Course Breakfast

Cuisine Indian

Servings 3 people

Soak jowar, brown rice, urad dal in water overnight for 8-10 hours. I put them all in one big bowl, added water and left it overnight. Drain the water and grind into a smooth batter. Add salt to taste. Take one cup batter in a bowl. You can save the rest in fridge upto 4-5 days in an air tight container.

Blanch your spinach and keep aside. Don't throw the water you used to blanch spinach. Steam the Brussels sprouts, can be done stove top or instant pot. Take the spinach, brussels sprouts, cilantro,ginger, green chili, cumin and grind into a paste

Mix one cup batter ( jowar, rice,urad dal) with the green mixture that you made. Adjust salt to taste. The final batter should be slightly thicker in consistency than usual dosa or pancake batter. You can use the water from blanching spinach to make the batter thin if needed.
Heat a cast iron or non stick griddle. Lightly coat it with oil. Use a laddle to make a uttapam with your batter. Just pour the batter and gently spread the edges. (Don't try to make a dosa, the batter will come off the griddle). See the picture above.
Cook for 2-3 min on each side. ( little longer than a dosa).
Serve hot with peanut or coconut chutney. ( I dry roast peanuts, red chilies, grind them, add tempering and serve as chutney)

You can add onions, finely chopped tomatoes as toppings.

If you can't get Brussels sprouts, make it just with greens- use spinach, methi, or kale.

You can use rest of batter for regular uttappam or get creative adding beetroot/ carrots fr more colorful versions.