Healthy Ragi Sevai Uthapam Recipe: A South Indian Breakfast Delight
50 minutes
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About Healthy Ragi Sevai Uthapam Recipe: A South Indian Breakfast Delight
Start your day with a nutritious and delicious twist on traditional South Indian breakfast! This Ragi Sevai Uthapam recipe combines the goodness of ragi (finger millet) with the convenience of leftover sevai (vermicelli). It's a wholesome and flavorful dish perfect for busy mornings.The batter, a delightful blend of ragi flour, whole wheat flour, and semolina, is incredibly versatile. Use it to create soft uthapams or crispy dosas – the choice is yours! Adding grated vegetables like carrots and beetroot not only enhances the nutritional value but also adds a vibrant pop of color.This recipe is a fantastic way to incorporate more ragi into your diet, boosting your fiber intake and adding a unique flavor profile to your breakfast. Get ready to experience a healthier and tastier way to start your day!
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Cooked Sevai
- 1 cup Ragi Sevai Vermicelli cook according to package directions. alternatively, and steam for 10 minutes. cool completely before using., soak for 1 minute, squeeze excess water
For the Batter
- 1/2 cup Ragi Flour
- 1/2 cup Whole Wheat Flour whole
- 2 tbsp Semolina fine or medium; you can also use wheat rava, sooji/rava
- 1/2 cup Yogurt thick curd works best
- 1 1/2 tsp Salt adjust to taste
- 1 cup Water adjust as needed for desired batter consistency
For Topping
- 1/2 cup Onion finely chopped
- 2 Chili finely chopped; adjust to your spice preference, green
- 3 springs Curry Leaves finely chopped
- 1 tbsp Oil for cooking (vegetable or coconut oil)
Instructions
Prepare the Cooked Sevai
- Cook ragi sevai according to package directions or soak for 1 minute, squeeze out excess water, and steam for 10 minutes. Cool completely.
Make the Batter
- In a large bowl, combine the cooked sevai, ragi flour, whole wheat flour, and semolina. Add yogurt and salt, mixing well.
- Gradually add water, mixing until a smooth, slightly thick batter forms. Let the batter rest for at least 30 minutes, or up to an hour, for best results. Adjust water as needed during resting time.
Cook the Uthapam
- Heat a non-stick pan or griddle over medium heat. Lightly oil the pan.
- Pour 1/4 cup of batter onto the hot pan, spreading it into a small, thick circle (like a pancake or thick dosa).
- Sprinkle the top with chopped onions, green chilies, and curry leaves.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Cover the pan to help the uthapam cook evenly.
- Repeat with the remaining batter.
Serve
- Serve the ragi sevai uthapam hot with your favorite chutney and sambar.
Recipe Notes
Expert Tips for Perfect Ragi Sevai Uthapam
- For extra flavor and nutrition, add finely grated carrots, beetroot, or other vegetables to the batter.
- If the batter is too thick, add a little more water. If it's too thin, add a tablespoon of rava.
- Don't overcrowd the pan; cook the uthapams in batches to ensure even cooking.
- Experiment with different chutneys and sambars to find your perfect pairing! Coconut chutney and tomato chutney are excellent choices.
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Recipe Nutrition
Calories: 180kcalCarbohydrates: 35gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 1140mgFiber: 2gSugar: 3g
Priya Satheesh
Articles: 52
4 Comments
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What a delicious idea! Thanks for sharing.
This looks so inviting! I’m eager to try it.
Absolutely mouthwatering! Thanks for sharing.
This is so tempting! Can’t wait to cook it.