Chana Uttapam

Hello,

I haven’t had authentic uttapam but when I was researching this recipe, they are the closest thing I could find to describe the final outcome. The original recipe was labeled “chana dosa” but dosa are thin, crispy crepes made from a rice and urad dal. These are not like that at all. They are more like vegetable filled pancakes or fritters made with chickpea flour.

This recipe is fast, healthy and can be varied in so many ways. Stick with the base of 1 cup chickpea flour + 3/4 cup water + 1 cup grated or minced veggies and you can experiment from there. I used beets in the version I made but you can put just about anything in them. Here are some ideas:

  • Finely grated beets + 1 tbsp minced mint + 1 tsp garam masala + 1/2 tsp ground turmeric
  • Finely grated zucchini + minced basil + lemon zest + chile pepper
  • Finely grated arrots + cilantro + cumin + orange zest
  • Finely grated kohlrabi + dill + mustard seeds
  • Cooked and minced Swiss chard + saffron + orange zest
  • Cooked and minced kale + garlic + thyme + red pepper flakes

I would also recommend serving them with a sauce of your choice. It could be yogurt, sour cream, a tahini sauce or good old fashioned ketchup.

Enjoy!

Chana Uttapam (adapted from The Everyday Ayurveda Cookbook)
makes about 20 small patties

Recipe note: some vegetables can be finely grated and used raw (beets, summer squash, sweet potatoes) but others I would recommend cooking first (eggplant, onions, bell peppers all come to mind).

Ingredients:

  • 1/2 teaspoon table salt
  • 1 cup chickpea flour
  • 3/4 cup water
  • 1 cup grated and/or cooked vegetables
  • Vegetable oil for frying

Directions:

  • Whisk the salt and flour together in a bowl. Slowly add the water, whisking constantly. Fold in the vegetables and any herbs and spices desired.
  • Heat a tablespoon or two of oil over medium heat in a 12″ non-stick skillet until shimmering. Drop small spoonfuls of batter in the oil, smoothing out the surface, making sure not to crowd the pan (I used about a tablespoon of batter for each one). Cook until lightly brown, about 4-5 minutes, then flip and cook on the other side for an additional 4-5 minutes. Transfer to a paper towel lined plate and repeat with remaining oil and batter. Serve immediately.

Millet Tabbouleh

Hello!

Tabbouleh is an incredibly fresh Lebanese salad traditionally consisting of bulgur wheat, tomatoes, cucumber and lots of parsley and mint. It sometimes seems like an herb salad with some bulgur thrown in. My version, however, swaps the bulgur for millet, making it compatible with gluten-free diets. I kept the tomatoes, cucumber and herbs (although not quite as much as some recipes call for) but tossed in some chickpeas and feta to make it a full meal.

If you aren’t familiar with millet, read more about it here. Millet can be prepared for salads, per my instructions below, or as a porridge, similar to polenta. However, it is very easy to cross the line from individual grains to a mass of millet. To make sure you don’t end up with porridge, keep these tips in mind: 1) it does not cook evenly – you will be left with some cooked grains while others will be a little toothsome; 2) you need to spread out the cooked millet to cool otherwise the starch from the popped grains will make it impossible to use in a salad.

Enjoy!

Millet Tabbouleh
makes 4-6 servings

Ingredients:

  • 1-1/2 cups millet
  • 3 cups water
  • 1 teaspoon kosher salt
  • 1/4 cup + 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup + 2 tablespoons extra virgin olive oil
  • 1 medium cucumber (about 10 ounces), peeled if thick skinned, and cut into 1/2″ pieces
  • 1 pint cherry tomatoes, cut in half if larger than 1/2″
  • 1 cup thinly sliced scallions (from about 3 large scallions)
  • 1/2 cup + 2 tablespoons minced parsley
  • 2 tablespoons minced mint
  • Salt and freshly ground black pepper to taste
  • 1-15 oz can chickpeas, rinsed and drained, and crumbled feta (optional)

Directions:

  • To cook the millet: first, toast the millet by adding it to a medium saucepan over medium heat. Stir constantly until it smells toasty and the grains are starting to brown, about 4-6 minutes. Add the water and salt, bring to a boil, then cover and reduce heat to medium-low. Cook, stirring occasionally, until the water is absorbed and around two-thirds of the grains are cooked through, about 15-18 minutes. Remove from heat and immediately transfer to a rimmed baking sheet. Spread evenly and allow to cool. Transfer to a large mixing bowl, breaking up any clumps of millet.
  • Whisk the lemon juice and olive oil together in a small bowl and set aside. Add the remaining ingredients and the lemon juice/olive oil mixture to the millet and toss to combine. Taste and adjust seasoning as needed.

Millet & Quinoa Patties with Curried Swiss Chard

I grew up with finches (the small gray birds with orange cheeks) and thought millet was just birdseed. I had no idea people all around the world ate it until just a few years ago! Millet has been cultivated in Eastern Asia for 10,000 and it is staple crop in parts of India and Africa. After reading about the numerous health benefits, not to mention the fact that it is gluten-free, I think it’s about time it became a part of our everyday diet.

This recipe was inspired by Hillary’s Eat Well veggie burgers which I found in the freezer section at Whole Foods. While I love their version, I thought I could come up with my own that wouldn’t take much time and allow me to add the ingredients and flavors I like. I started with this recipe but then made some changes based on a couple of trials. Add your own twists with different greens and spices. We hope you enjoy!

Millet & Quinoa Patties with Curried Swiss Chard
makes 10 patties

Recipe notes:  1) I stopped short of calling these “burgers” because I don’t think they are sturdy enough but I do think they would be good in a wrap with greens and a simple sauce; 2) I used Tant Hill’s rainbow Swiss chard but feel free to use most any green you have available; 3) psyllium husk is used a lot in gluten-free baking as it is hygroscopic, which means it absorbs water and becomes sticky, thus holding the patties together. It can be online or in well stocked grocery stores (I found it at Whole Foods).

Ingredients:

  • 1/2 cup (3.5 ounces) raw millet, rinsed and drained
  • 1/2 cup (about 3 ounces) raw quinoa, rinsed and drained
  • 2 tablespoons coconut oil
  • 5 ounces Swiss chard, stemmed, leaves finely chopped (3 cups) and stems minced (see recipe note)
  • 1 medium shallot, minced
  • 1-1/2 teaspoons curry powder
  • 1/2 teaspoon garam masala
  • 2 large garlic cloves, minced
  • 1 tablespoon psyllium husk (see recipe note)
  • 1 tablespoon brown rice flour
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt

Directions:

  • To cook millet: add millet and 1-1/3 cup water to a small saucepan and bring to a boil. Reduce heat, cover and simmer over low heat for 13-18 minutes, or until the grains are tender and all of the water is absorbed. Remove lid and boil off excess water if needed. Turn off the heat and let stand for 10 minutes. Transfer to a large mixing bowl and set aside.
  • To cook quinoa: add quinoa and 1 cup water to a small saucepan and bring to a boil. Reduce heat, cover and simmer over low heat for 12-15 minutes, or until the grains are tender and the water is absorbed. Remove lid and boil off excess water if needed. Turn off the heat and let stand for 10 minutes. Transfer to bowl with millet and set aside.
  • For remaining ingredients: heat coconut oil in a large skillet over medium heat until shimmering. Add shallot and Swiss chard stems and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Add curry powder and garam masala and cook, stirring frequently, until fragrant, about 1 minute. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat and transfer to the bowl with the millet and quinoa. Add the psyllium husk, brown rice flour, vinegar and salt to bowl and stir to combine. Taste and adjust seasoning as needed. Line a rimmed baking sheet with aluminum foil and using a biscuit cutter or your hands, form into 3-1/2″ wide by 1/2″ tall patties (about 1/3 cup of the mixture per patty). At this point, I would recommend you place the baking sheet directly into the freezer for a few hours until frozen through and then transfer frozen patties to a ziperlock bag.
  • To cook: heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Cook a few patties at a time until brown and crisp, about 5 minutes, then flip and cook an additional 5 minutes and serve.