PREPARATION
1. Heat 1 tablespoon oil in a pan. Add 1 tablespoon Split Bengal gram, 3 kashmiri dry red chili, and 1 teaspoon white lentils. Sauté for 30 seconds.
2. Add 50 grams onions and 70 grams tomato. Cook for 3 - 4 minutes.
3. Add 1/4 teaspoon salt and mix well. Remove from heat and let it cool for 5 minutes.
4. Once cooled, transfer to a blender. Add 80 milliliters water and blend until smooth. Keep aside.
5. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon mustard seeds, 1 tablespoon curry leaves, and 1/2 teaspoon white lentils. Sauté for few seconds.
6. Add the blended mixture, 100 milliliters water, and 3/4 teaspoon salt. Stir for 2–3 minutes, then remove from heat.
7. In a bowl, add 120 grams finger millet, 60 grams rice, 60 grams white lentils, and 500 milliliters water. Soak for 6 - 8 hours.
8. Once soaked, transfer to a blender. Add 100 milliliters water and blend until smooth.
9. Transfer the blended mixture to a bowl and rest for overnight.
10. Once rest, add 80 grams grated carrots, 100 grams grated cucumber, 50 grams onions, 1/2 teaspoon salt, 1/2 teaspoon cumin seeds, and 1 teaspoon green chili. Mix well to combine.
11. Pour a ladleful of the mixture onto an oil-greased pan and spread evenly. Cook for 1–2 minutes, then flip and cook both sides until golden brown. Remove from the pan.
12. Serve hot with the prepared chutney.
Looking for a healthy meal? Try this tasty Ragi Cucumber Uttapam recipe😋