Foxtail Millet Uttapam – Easy, Healthy & Gluten-Free Breakfast Recipe

Foxtail Millet Uttapam



📝 Ingredients

🌾 Foxtail Millet – 1 cup
🌿 Urad Dal – ½ cup
🌰 Methi Seeds (Fenugreek Seeds) – 1 tbsp

🥗 For Topping

🧅 Onion (finely chopped) – ½ cup
🫑 Capsicum (finely chopped) – ½ cup
🥕 Carrot (grated) – ½ cup
🌶️ Green Chili (finely chopped) – 1 tbsp
🫚 Ginger (grated) – 2 tbsp

🍳 For Cooking

🧈 Ghee / Oil – as required
🧂 Salt – as required

👩‍🍳 Method – How to Make Foxtail Millet Uttapam

  1. 🫗 Wash the foxtail millet, urad dal, and methi seeds 2–3 times until the water runs clear.

  2. 💦 Soak them together for 6–8 hours or overnight.

  3. 🌀 Drain the water and grind the soaked ingredients with a little water and salt to make a smooth batter.

  4. 🥣 Transfer the batter to a bowl.

  5. 🤲 Mix well using your hands — this helps to kickstart fermentation.

  6. 🕯️ Cover and keep in a warm place for 6–8 hours or overnight to ferment.

  7. 🌾 Once fermented, your Foxtail Millet Batter is ready!

  8. 🥄 Stir the batter well and add a little water if needed — it should have a ketchup-like consistency.

  9. 🔥 Heat a tawa (griddle), pour 2 ladles of batter, and spread it gently in a circular motion to make a slightly thick pancake.

  10. 🧅 Top with finely chopped onion, capsicum, carrot, green chili, and grated ginger.

  11. 🧈 Drizzle some ghee or oil around the edges.

  12. ⏲️ Cover and cook on medium flame for 1–2 minutes.

  13. 🔄 Open the lid and flip the uttapam carefully.

  14. ⏲️ Cover again and cook for another 1–2 minutes.

  15. 👀 Check if both sides are golden brown and well cooked.

  16. 🍽️ Serve hot with coconut chutney or your favorite side dish! 🥥✨


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