By Akshara
January 18, 2026
Ragi uttapam is heavier than regular dosa-style breakfasts and that is what makes it work well in the morning. Finger millet has traditionally been used for its calcium content and slow-digesting nature. This version does not rely on fermentation. Instead, curd and resting time help soften the flour and remove the raw taste, making the uttapam filling without feeling heavy.
1 cup ragi flour ¼ cup thick curd ½ to ¾ cup water 1 small onion, finely chopped 1 green chilli, finely chopped 2 tbsp grated carrot 1 tbsp chopped coriander Salt to taste Oil for cooking
Mix ragi flour, curd and salt, adding water gradually to form a thick, smooth batter.
Rest the batter for 10–15 minutes so the flour hydrates properly.
Heat a tawa, grease lightly, pour batter and spread gently into a thick circle.
Sprinkle vegetables on top and drizzle a little oil around the edges.
Cook on medium heat until firm and browned, flip carefully and cook the other side.