Low G.I. Moon Uttapam

Uttapam is a pancake-like south Indian delicacy. It is a typical dish, but I decided to make it healthier by using millets & red beaten rice instead of white rice. I used foxtail milletsred beaten rice, lentils, and fenugreek seeds to keep the batter’s glycemic index low. Different vegetables such as onions, tomatoes, carrots, cilantro, and chili are some topping options for the savory pancake. The combination is healthy and tasty.


Batter Ingredients:

  • 1 cup foxtail millets.
  • 1/4th cup red beaten rice.
  • 1/2 cup whole hulled black gram/lentils (gota urad dal.)
  • 1 tsp fenugreek seeds.
  • 1 tbsp split baby chickpeas dal (chana dal, optional.)
  • Salt as per your taste.

Uttapam Ingredients:

  • One red onion and tomato finely chopped.
  • Handful of cilantro and two green chilies finely chopped.
  • 2 tsp oil
  • Salt as per your taste.


  • Soak batter ingredients for 5 to 6 hrs, as shown in picture 4.
  • Blend the mixture till the batter gets smooth and frothy.
    (Don’t forget to remove excessive batter before blending.)
  • Next, keep it for fermenting in a warm place until it rises, (approximately 12 hrs in a warm weather.)
  • Refer to Picture number 6 for how fermented batter looks.
  • Next, grease and heat the skillet.
  • If the batter consistency is very thick, add some water to adjust it.
  • Pour the batter on the skillet, spread it in a circular shape and sprinkle chopped tomatoes, onions, cilantro, and chilies evenly.
  • When the base is firm and crispy, flip it and roast it from the other side.
  • You can prepare small moon-shaped mini uttapam with different types of toppings for variations.
  • I enjoy uttapam with cilantro coconut chutney and sambar (South Indian tangy dal made with different types of veggies and some Indian spices.)

Generally, lentils and beaten rice are soaked separately because beaten rice takes lesser time to absorb water. I soaked everything together to keep things simple.

You can also prepare crispy dosa variations from this batter. Nonstick pans do not require a lot of oil to cook dosa or uttapam, and I prefer them less oily.

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