Preparation

Make a thick flowing batter with the vrat ke chawal ka atta, cumin seeds, coriander leaves, rock salt and water.

Heat a skillet or tava.

Spread some oil on the tava.

With a spoon or ladle pour the batter.

Don't spread as the batter won't spread.

So you can make small sized uttapams.

Top the tomatoes and green chilies on the uttapam immediately as soon as you spread the batter.

Sprinkle some oil on the top and sides.

When the base is cooked, flip and cook the tomato-chili side.

The tomatoes will get slightly browned.

Flip again and cook the plain side.

Serve vrat ke uttapams hot with phalahari chutney or coconut chutney.

Ingredients:

• 1 cup Swang Ke Chawal Ka Atta/Barnyard Millet Flour
• 1 tsp Cumin Seeds 
• 1 Medium Tomato, Fnely Chopped
• 1 Green Chili, Chopped
• ¼ cup Chopped Coriander Leaves
• Rock Salt or Sendha Namak as Required
• ½ tsp Keya Black pepper 
• Water as required