INGREDIENTS

1 cup  Ragi flour (also know as finger millet flour)

1 cup white rice flour

2 tablespoon chickpeas flour ( also known as  gram flour or besan flour )

1/2 teaspoon baking  powder

1 tablespoon whole cumin seed

1/4 teaspoon ajwain seed

2 green chili  wash and minced (optional)

1 cup non-dairy yogurt ( or you  can use 2 tablespoons of fresh lemon juice)

You can put 1 -1.5 cup of any frozen or fresh vegetables you like  or that you have or you like.  Here is a recommended option:

2 tablespoon green beans wash and cut very small

1/4  cup spinach wash and cut very small

1/4 cup cabbage wash and cut very thin

2 tablespoon green bell pepper wash and cut small

2 tablespoon red bell pepper wash and cut very small

2 tablespoon yellow bell pepper wash and cut

2 tablespoon green onion

1/4 cup coriander leaves wash and cut (not optional)

Canola or corn oil to cook to  utpa

If you want to use just corn and peas, make sure you mash them before using

METHOD

1: Mix all flour, ragi, rice and chickpeas. Put salt to taste, then put baking powder. Mix  well with a spoon. Then put yogurt and 1 cup of water and mix well. Make the consistency like that of pancake batter.

2: Then put non-stick pan or good cast iron pan on stove medium heat. Let the pan get hot.  Meanwhile put all of the wash and cut vegetables, green chili, cumin seeds ajwain seeds into the batter.  Mix very well.

3.  Pour the batter on the pan to the size that is little bigger than a pancake.  Then cover pan for 3 minutes. After  3 minutes flip the utpa over let cook for another 3 minutes without the cover on.  Both sides should be golden and crisp.

Your upta  is ready to eat!

Note: Ragi flour is generally gluten-free and has a lot calcium and fiber.