Instant Rava Uttapam Recipe
Quick and easy South Indian uttapam made with semolina and yogurt, topped with fresh vegetables.
40m2Servings
Nutrition
450kcal
12gProtein
74gCarbs
11gFat
Ingredients
BATTER
Rava/Suji (semolina)
1 cup
Curd
½ cup
Salt
To taste
to taste
Ginger chopped
2 tbsp
Curry leaves chopped
2 tbsp
Green chilli chopped
2 tsp
Water
1 cup
Oil
1 tbsp
TOPPING
Onion chopped
1 tbsp
Tomato chopped
1 tbsp
Coriander chopped
1 tbsp
Capsicum chopped
1 tbsp
Salt
0.1 pinch
Oil
1 tsp
Instructions
1Prepare the Batter
10m
10mMix Ingredients
In a bowl, combine rava/suji, curd, salt, chopped ginger, chopped curry leaves, chopped green chilies, and water. Mix well.
Rest Batter
Let the batter rest for 10 minutes. After resting, if the batter is too thick, add a dash of water to achieve a thick but pouring consistency.
2Cook the Uttapam
10m
10mHeat Pan
Heat a non-stick pan or tawa over medium heat. Drizzle a little oil or butter.
Pour Batter
Pour a ladleful of the batter onto the hot pan and spread it gently into a round shape.
Add Toppings
Sprinkle the chopped onion, tomato, coriander, and capsicum evenly over the surface of the uttapam. Add a pinch of salt.
Cook and Flip
Drizzle a little oil around the edges and on top. Cook for about a minute until the base is golden brown. Carefully flip the uttapam.
Finish Cooking
Cook the other side until golden brown and cooked through. Remove from the pan.
3Serve
Serve Hot
Serve the instant rava uttapam hot with your favorite chutney or sambar.
Tips
Ensure the batter has a thick but pouring consistency; too thin and it will spread too much, too thick and it will be dense.
Adjust the amount of water after resting the batter, as semolina absorbs liquid differently.
Cook on medium heat to ensure the uttapam cooks through without burning the toppings.