I’m extremely cautious of packaged foods, their ingredients, preservatives etc. And believe we don’t need junk sauces/ketchups/jams to make healthy foods look attractive and taste good. This Foxtail Millet oothappam recipe  is a good example of colorful, healthy tiffin that my daughter loves.

My Recipes

This is my first post for IMC and I am looking forward to share with you lunches I pack for my almost 6 year old daughter. I love using fresh and natural ingredients and my recipes will reflect them.

Made with foxtail millet dosa batter and colorful veggies, this oothappam is healthy, quick to make and kiddo-approved. What more does a mom need? 😉

Oothappam Ingredients

  • 1 cup urad dal
  • 2 cups idli rice
  • 2 cups foxtail millet
  • 1 tsp fenugreek seeds
  • 2 tsp salt
  • a handful of finely chopped vegetables (colored bell peppers, tomatoes, onions, cabbage, carrot)
  • Oil / Ghee as required for making oothappams


  1. Clean urad dal and fenugreek seeds. Add clean water and let it soak for 4 hours.
  2. Clean idli rice and foxtail millet separately. Add clean water and let it soak for 4 hours.
  3. In a mixer, first grind urad dal + fenugreek seeds to a smooth batter with the same soaked water.
  4. Take out the ground batter to a wide bowl.
  5. In the same mixer, grind idli rice to a slightly coarse batter with the same soaked water. Add water little by little to get the right consistency
  6. Transfer the batter to the same wide bowl.
  7. Grind soaked millet to fine batter with the soaked water. Add water little by little to get the right consistency
  8. Transfer the batter to the same wide bowl.
  9. Mix all three ground batters using your hands nicely.
  10. Add required salt and mix well.
  11. Keep it in a warm place to let the batter ferment overnight or for atleast 8-10 hours


  1. Fresh fermented batter makes nice, soft idlis. The 1-2 day old batter makes tasty oothappams.
  2. For making oothappams, spread a small ladle full of batter onto a hot dosa tava (preferably iron tava)
  3. Sprinkle the finely chopped/grated vegetables of your choice. I had used green and yellow bell peppers and tomatoes.
  4. Gently press the veggies onto the oothappam, spread oil/ghee around it.
  5. Slowly flip it over and let it cook the other side. Gently press the top of oothappam using a spatula, so the batter cooks well
  6. Pack it in a steel tiffin box. It remains soft and tastes good as it is. You can also pack it with a chutney of your choice

The Lunchbox

I usually pack a small snack along with the main dish in my daughter’s lunchbox. Today, I packed a store-bought Kerala upperi (sweet banana crispies). Chikkis/laddoos also compliment this lunch.

I usually avoid packing fresh fruit in my daughter’s lunch as I believe fruits are best eaten separately to help maintain good digestive health.

Do try out the oothappams and let me know how your child liked it!


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