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Rava Uttapam Recipe

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★★★★★

4.7 from 135 reviews

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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/rava-uttapam-recipe/