This falahari uttapam is made with soaked sawa ke chawal and soaked sabudana. Sawa ke chawal when paired up with sago pearls makes a perfect uttapam.
Wondering what is Sama rice? Sama rice or barnyard millets/mordhan/moraiyo is a gluten- free grain which behaves like rice and is a perfect fasting ingredient. Type sama rice on my blog search option and look for other sama rice preparation.
Now onto the recipe!
Simple basic recipe just like ordinary uttapam. Both sawa ke chawal and sabudana are soaked for 3 hours and later ground into paste.c I would recommend soaking them first thing in the morning and carry on with the rest of the day so that by the time you are ready to cook; your ingredients are well puffed and ready to go.
Make the batter of a thick pouring consistency. While grinding the batter, add water 1 tablespoon at a time – depending on the thickness of the batter you may need a little more or less water.
If your batter is too thick, it will be difficult to work with. (See pic no – 11 below to get an idea of the batter consistency)
Heat and grease a griddle and spoon the batter onto the hot griddle and spread in a circular motion. If you prefer thick uttapam just give your batter two swirls and if you like it thin and crispy keep spreading till it is thin from all the sides.
Top it with your favorite toppings and enjoy!! These uttapams turned out to be light, moist and tender. Enjoy them hot with Vrat ki green chutney.