Rava Uttapam Recipe

Introduction

Rava Uttapam is a delicious South Indian savory pancake made from semolina and topped with fresh vegetables and herbs. It’s quick to prepare, flavorful, and perfect for breakfast or a light meal. Serve it hot with sambar and coconut chutney for an authentic experience.

Ingredients

• 1 cup suji/rava (175 grams, semolina)
• ½ cup yogurt (120 grams, plain whole milk yogurt recommended)
• ½ cup water (120 ml) plus 2-3 tablespoons extra as needed
• ½ teaspoon salt
• ¼ teaspoon eno (fruit salt) or a pinch of baking soda
• 2½ teaspoons oil (about ½ teaspoon per uttapam, avocado oil suggested)
• 2 teaspoons chopped onion
• 2 teaspoons chopped bell peppers (mix of red and green preferred)
• 1 teaspoon chopped cilantro
• Chopped green chili (to taste)
• Chopped curry leaves

Instructions

1. Step 1: In a large bowl, whisk together the rava and yogurt until smooth. Add ½ cup water and mix well. Cover the bowl with a plate and let the batter rest for 30 minutes to allow the rava to absorb the liquid and thicken.
2. Step 2: After resting, add 2-3 tablespoons of water to adjust the batter to a pouring but thick consistency. Stir in the salt.
3. Step 3: Add ¼ teaspoon of eno (or baking soda) and mix gently. Heat a skillet over medium heat and lightly oil the surface.
4. Step 4: Pour a ladleful (about ⅓ to ½ cup) of batter onto the skillet and spread slightly to form a 5-6 inch circle, keeping it thick—uttapams are not thin.
5. Step 5: Sprinkle chopped onions, bell peppers, cilantro, green chili, and curry leaves evenly over the batter. Drizzle about ½ teaspoon of oil around the edges and a little on top. Cover with a lid and cook for 2 minutes on medium heat.
6. Step 6: Flip the uttapam carefully and cook the other side for another 2 minutes. Press gently with a spatula to brown the veggies slightly, which enhances the flavor.
7. Step 7: Repeat the process with the remaining batter to make about 5 uttapams. Serve them hot with sambar and coconut chutney for a complete meal.

Tips & Variations

• Use fresh eno or baking soda for a fluffy texture. Stir it in just before cooking to get the best rise.
• Feel free to customize toppings—try tomatoes, grated carrots, or grated cheese for different flavors.
• If you prefer, you can substitute water with buttermilk instead of yogurt and water for extra tanginess.

Storage

Rava Uttapam is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a skillet over medium heat to retain crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of rava (semolina)?

Regular all-purpose flour won’t give the same texture or flavor as rava. Semolina provides the characteristic slightly grainy, chewy texture essential for uttapam.

What can I substitute for eno or fruit salt?

If you don’t have eno, a pinch of baking soda works well. Add it just before cooking to help the batter rise and become fluffy.

Rava Uttapam Recipe

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Rava Uttapam is a delicious and savory South Indian breakfast dish made from semolina (rava) batter. This recipe features a thick, spongy pancake topped with fresh chopped vegetables like onions, bell peppers, cilantro, green chilies, and curry leaves, cooked on a skillet to golden perfection. It’s a quick and flavorful dish best served hot with sambar and coconut chutney.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 5 uttapams 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: South Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Batter

• 1 cup suji/rava (175 grams, semolina)
• ½ cup yogurt (120 grams, plain whole milk yogurt)
• ½ cup water (120 ml) + 2-3 tablespoons extra, as needed
• ½ teaspoon salt
• ¼ teaspoon eno (fruit salt) or a pinch of baking soda

Topping and Cooking

• 2½ teaspoon oil (½ teaspoon per uttapam, avocado oil recommended)
• 2 teaspoons chopped onion
• 2 teaspoons chopped bell peppers (a mix of red and green bell peppers)
• 1 teaspoon chopped cilantro
• Chopped green chili (to taste)
• Chopped curry leaves

Instructions

1. Prepare the batter: In a large bowl, whisk together suji/rava and plain yogurt until smooth. Add ½ cup water and mix well to combine. Cover the bowl with a plate and let the batter rest for 30 minutes to allow the semolina to absorb the moisture and thicken.
2. Adjust batter consistency: After resting, the batter will have thickened considerably. Add 2 to 3 tablespoons of water gradually to bring it back to a pourable but thick consistency. Add salt and stir to combine.
3. Add leavening agent and heat pan: Stir in ¼ teaspoon of eno or fruit salt to the batter just before cooking. Heat a skillet on medium heat. Once heated, lightly spray or brush oil onto the pan, especially if using a cast iron skillet.
4. Pour and shape uttapam: Pour around ⅓ to ½ cup of batter onto the pan. Using the back of the ladle, gently spread the batter slightly to form a thick circle about 5 to 6 inches in diameter. Do not spread too thin as uttapams are meant to be thick.
5. Add toppings and cook covered: Sprinkle chopped onions, bell peppers, cilantro, green chilies, and curry leaves evenly on top of the batter. Drizzle ½ teaspoon oil around the edges and a little on top. Cover the skillet with a lid and cook for 2 minutes on medium heat to steam and set.
6. Flip and brown: Carefully flip the uttapam and cook the other side for another 2 minutes on medium heat. Press gently with a spatula so the vegetables lightly brown and get a slight crisp at the bottom. This enhances flavor and texture.
7. Repeat and serve: Continue making uttapams using the remaining batter in the same manner, producing about 5 uttapams. Serve hot with traditional South Indian accompaniments like sambar and coconut chutney.

Notes

• Resting the batter is crucial for semolina to absorb liquid, resulting in soft yet thick uttapams.
• Adjust water quantity carefully – the batter should be thick but pourable, not runny.
• Use eno or fruit salt just before cooking to get a light and airy texture.
• If preferred, you can substitute baking soda instead of eno but use a pinch only.
• Vegetable toppings can be customized according to taste; grated carrots or tomatoes work well.
• Cook on medium heat to avoid burning while ensuring the uttapam cooks through.
• Serve immediately for best texture and flavor.

Keywords: Rava Uttapam, South Indian breakfast, semolina uttapam, savory pancake, Indian recipe, vegetarian uttapam, quick Indian breakfast