Ragi & Red Rice Uttapam-Perfect Recipe For Weight Loss!!!
For an instant healthy breakfast, I mixed some Ragi flour in yesterday’s leftover Red Rice Dosa Batter, threw my favorite veggies on top, added cashew nuts & peanuts, half a spoon of A2 desi ghee to roast both sides and rustled up a delicious and healthy Red-Rice-Ragi-Uttapam in no time. Grated a small piece of coconut in the accompanying coriander chutney. (I try to incorporate 'healthy' nuts in my meals as they not only promote healthy body weight but also help to stimulate weight loss.)
Uttapam is just a thicker and fluffier version of Dosa. With a combination of Ragi and Red Rice, it becomes super nutritious since the calcium in Ragi is 10 times higher than wheat. Also, Ragi is known as the wonder grain due to its rich supply of vitamins and minerals. You can read more about the health benefits of Ragi in my post on Ragi Dhokla.
The veggies and nuts were added on top for an extra punch of vitamins and minerals to keep me charged throughout the day.
An ideal recipe for an instant healthy breakfast, ‘a must’, to be included in your weight loss diet.
Ingredients:
50 gms ragi/ finger millet/ nachini flour
50 gms red rice batter for dosa
2 teaspoon curd
Pink Himalayan Salt To Taste
1 Onion finely chopped
1 green chilli finely chopped
1 inch ginger finely chopped
1 carrot finely chopped
1 capsicum finely chopped
1/4 red bell pepper finely chopped
1/4 yellow bell pepper finely chopped
fresh coriander leaves finely chopped
1 teaspoon dry roasted peanuts
4-5 cashew nuts
A2 desi ghee or any cooking oil you use
Let's start making our Ragi & Red Rice Vegetable Uttapam
To begin with, we need dosa batter.
You can click here to check how to prepare the dosa batter.
Take dosa batter and ragi flour in equal proportion and mix thoroughly.
Keep aside for 10 minutes.
Meanwhile, let's prepare our vegetables.
Method:
Combine all the chopped vegetables you want to use for topping and keep aside.
Keep the nuts ready on one side. Heat an iron skillet or a dosa pan on medium-high heat; rub the skillet with ghee or oil.
Check if the skillet is hot; you will know when you sprinkle some water and it sizzles.
When hot, pour a ladle full of the uttapam batter onto the skillet and just give it a slight swirl to spread it just a bit.
It should be like a thick pancake.
Sprinkle a generous amount of the topping over the Uttapam.
Drizzle 1/8 teaspoon of ghee/oil around the Uttapam and cover if you have a lid, else you can let it cook in the open.
Once you notice the top is lightly steamed and the batter is not raw, press the filling down with a flat spatula.
Then flip the Uttapam to cook on the other side.
Turn the heat to medium-high, so the vegetables cook faster.
After about a minute or two, flip again and our uttapam is ready to be devoured.
Enjoy Ragi & Red Rice Uttapam, with a chutney of your choice as a hearty meal for breakfast, lunch, or dinner OR as an in-between snack, to satiate the small hunger pangs!
Alternatives to Red Rice Batter:
50 gms Brown Rice Flour or
50 gms Semolina or
50 gms Oats
Use yogurt to make the batter
Ragi & Red Rice Uttapam, loaded with veggies and nuts accompanied by coriander chutney with a hint of coconut and my usual black coffee to down it all.
prep time: 10 minutes
cooking time: 10 minutes
total time: 20 minutes
Servings: 2
