vrat ke chawal ka uttapam, swang ke chawal ka uttapam

vrat ka uttapam recipe with stepwise photos. swang ke chawal ka uttapam is a fasting recipe which can be made for religious fasting days like ekadashi, navratri, mahashivratri or janmashtami fasting.

vrat ka uttapam

i had come across this recipe in a cookbook and it seemed a breeze to prepare these uttapams. no grinding and fermentation. these uttapams are made from swang ke chawal or sama ke chawal ka atta or barnyard millet flour. so they taste very different and unlike the regular uttapams made from dosa batter.

these are like mini uttapams as the batter does not spread on the pan. so you make small uttapams. i have topped the uttapams with tomatoes and green chilies. you can even add some mashed potatoes or mashed vrat ke jeera aloo on top of the uttapams. you can also check this sama ke chawal ki idli recipe.

these vrat ka uttapams can be served with plain yogurt or even phalahari chutney or this vrat ki coconut chutney. if you are not making for fasting then you can serve these vrat ke uttapams with peanut chutney.

if you are looking for more fasting/vrat recipes then do check:

vrat ke uttapam

5 from 1 vote
vrat ke uttapam recipe - uttapams made from sama ke chawal or vrat ke chawal flour (barnyard millet flour).
Author:Dassana Amit
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
Course:breakfasts,snacks
Cuisine:indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

INGREDIENTS

  • 1 cup swang ke chawal ka atta (barnyard millet flour)
  • 1 teaspoon cumin seeds (jeera)
  • 1 medium tomato, finely chopped
  • 1 green chili, chopped (hari mirch)
  • ¼ cup chopped coriander leaves (dhania patta)
  • rock salt or sendha namak as required
  • water as required

INSTRUCTIONS

  • make a thick flowing batter with the vrat ke chawal ka atta, cumin seeds, coriander leaves, rock salt and water.
  • heat a skillet or tava.
  • spread some oil on the tava.
  • with a spoon or ladle pour the batter.
  • don't spread as the batter won't spread.
  • so you can make small sized uttapams.
  • top the tomatoes and green chilies on the uttapam immediately as soon as you spread the batter.
  • sprinkle some oil on the top and sides.
  • when the base is cooked, flip and cook the tomato-chili side.
  • the tomatoes will get slightly browned.
  • flip again and cook the plain side.
  • serve vrat ke uttapams hot with phalahari chutney or coconut chutney.
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how to make vrat ke uttapam

1. make a thick flowing batter with the sama ka atta (barnyard millet flour), cumin seeds, coriander leaves, rock salt and water.

batter for uttapam

2. heat a griddle or tava. spread some oil. pour a small ladle of the batter in a round shaped pancake. don’t spread as the batter is not going to spread. top the tomatoes and green chilies on the uttapam immediately as soon as you spread the batter. sprinkle some oil on the top and sides.

spread batter on tava for making uttapam

3. when the base is cooked, flip and cook the tomato-chili side.

uttapam

4. you can also cook two or three uttapams at once on the tava or griddle.

cooking vrat ka uttapam

5.  when the tomatoes are lightly browned and the base is slightly crisp and browned, remove the uttapam from the pan.

serve vrat ke uttapams hot with phalahari chutney. you can also have these uttapams with homemade tomato sauce.

vrat ka uttapam or swang ke chawal ka uttapam

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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17 comments/reviews

  1. can I soak samaj for 2 hours and make the batter?? will it be nice???lemme know asap as I wanna make today.

  2. Hi, I have tried to make the recipes but the uththams get burnt whereas it was on low heat, could u solve out the reason.

    • i wonder how the uttapams got burnt. which pan or tava you use. better to use a thick bottomed tava or a cast iron tava or griddle. even non stick pan works well. it should not burn. since some time is taking for cooking. since you mention low flame, then i guess the pan must be the culprit.

  3. Thank you so much for sharing so many plant-based(vegan) recipes…

    It’s great to read that you have become a vegan. Please post vegan sweet recipes, such as lauki halwa, carrot halwa…

    Thanks again for the wonderful blog!
    global vegan fare

    gl

  4. Thanks for the recipe, I remember my mom making these for the countless number of vrat she would keep. Good one and I really like the pictures.

  5. Hi dassana,

    i love your recipes and have been following your blog. With the recipe vrat ka uttapam, is there an alternative flour i can use like ragi.. I live in Melbourne and not sure what’s the common name barnyard flour goes by, but i cant seem to find it. Is it common thing ?
    Thanks
    Sneha

    • sneha, if making for vrat/fasting then i am not sure whether ragi can be used during fasting or not. otherwise, you can make them with ragi or wheat flour.