2.5 cup Little Millet

0.75 cup black gram – whole, skinned (urad dal)

1 teaspoon Fenugreek (methi)

For Garnishing:

1 teaspoon cumin seeds

1 small onion finely diced

1 small carrot grated

1 inch long ginger chopped

2 finely diced green chilli

Curry Leaves

Coriander leaves


Wash and soak little millet in a bowl

Soak black gram and fenugreek in another bowl for 5 to 6 hrs.

Wash again and grind them separately with little salt and water. Mix both the batters in a bowl and ferment them for 6 to 8 hours.


Keep the grated carrot, chopped onion, finely chopped green chillies and ginger, curry leaves, fresh cilantro/coriander and cumin seeds for topping up on the Utappa.

Grease the pan with clarified butter or oil and pour a  small cup of batter and spread it evenly.

Sprinkle the carrot, onion, green chillies, ginger, curry leaves, coriander leaves and cumin seeds on top of the utappam

Cover with lid for a minute or two.

Serve hot with any of choice chutneys or chutney powder

Recipe by Sai Lakshmi,