- Ragi Flour – 1 tbsp
- Rice (raw) – 1 tbsp
- Urad dal (raw) – 1 tbsp
- Carrot – 10g
- Green Chilies – 1
- Cumin Seeds – 1/4th tsp
- Cilantro – 1 tsp
- Salt – to taste
- Oil – 1/2 tsp
- Mix together ragi flour, idli batter (rice+urad dal), and salt into a smooth batter adding a minimum amount of water.
- Let the batter sit for around 15 minutes. Peel, remove ends, wash and grate the carrot.
- Remove stems, wash and finely chop the green chilly.
- Wash, separate leaves, and finely chop the cilantro.
- Heat a pan on medium-low heat, pour a ladle full of batter onto the pan. Layer the roti with grated carrot, cilantro, and cumin seeds.
- Cook covered on low flame till ragi flour uttapam is roasted on the bottom side.
- Uncover, pour a quarter tsp of oil and turn over the ragi uttapam on another side.
- Cook again on low flame for a minute and remove from heat.
- Serve ragi flour uttapam with your choice of raita.
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