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Instant Sooji Uttapam or Rava Uttapam Recipe

Updated on November 12, 2019
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Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

How to make rava uttappam

Uttapams are thick, shallow fried pancakes. Rava uttapam made with semolina and topped with vegetables, is a quick, simple, easy and healthy South Indian breakfast recipe. You can made it anytime you wish to make something quick. These turns out very tasty with a unique aroma that comes from curd. This is one of the best ways to enjoy breakfast which can be done in less than 30 minutes. This is also a bachelor or beginner friendly recipe can be prepared in no time with minimum ingredients like rava, yogurt and few vegetables of your choice.

On cooling down, they still remain soft. This can be made with yogurt, lemon juice or butter milk. Baking soda is essential for this recipe as there is no fermentation. With this recipe you can even make mini uttapams.


Rava Uttappam
Rava Uttappam

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Serves 3 people 1 cup of rava and 1/2 cup of curd

Ingredients

  • 1 cup Fine variety of rava or soooji
  • 1/2 cup curd
  • 1/2 cup water, or as required
  • Salt as per taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 6-7 curry leaves, fresh
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon mustard seeds
  • 1-2 green chilies, or as required
  • 1 teaspoon baking soda or eno
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1-2 bunch fresh coriander leaves, finely chopped
  • 2 teaspoons oil or ghee

How to make rava uttapam

  • Mix the rava, curd, salt, black pepper and sugar together in a bowl.
  • Mix everything and keep the batter to rest for 15 minutes. (Rava will absorb water and the batter will thicken).
  • Meanwhile when the batter is resting, you can chop the onions, tomatoes and coriander leaves.
  • Mix the chopped onion, tomato and coriander leaves and keep aside.
  • In a pan heat oil.
  • Add mustard seeds, let it splutter.
  • Then add sesame seeds, green chilies and curry leaves.
  • Add this seasoning to the batter.
  • Mix properly and add eno or baking soda to it.
  • Stir and mix very well.
  • The batter should be neither too thin or too thick, but must be of spreading consistency.
  • Heat a tawa and spread some oil or ghee. (You can use griddle or non stick pan also).
  • Take a batter in a large serving spoon.
  • Pour the batter and spread it gently. Don't spread too much.
  • When the batter is still raw from the top, add the onions-tomatoes-coriander leaves mix.
  • You can drizzle some oil to the sides and on the top which is optional.
  • You can cook on both sides or one side.
  • If you want to cook on both sides, then flip the uttapam when the base is cooked and lightly browned.
  • Serve hot with sambar, coconut chutney or coriander chutney. They also go well with tomato ketchup.

Pictorial

In a bowl or vessel add rava or sooji, curd, black pepper, salt and sugar.
In a bowl or vessel add rava or sooji, curd, black pepper, salt and sugar.
Mix everything properly. Let the batter sit for 15 minutes.
Mix everything properly. Let the batter sit for 15 minutes.
Finely chop onion, tomato and coriander leaves. Mix everything properly. Set aside.
Finely chop onion, tomato and coriander leaves. Mix everything properly. Set aside.
In a pan heat oil or ghee, add mustard seeds, let it splutter. Then add sesame seeds, green chilies and curry leaves. Fry for a minute.
In a pan heat oil or ghee, add mustard seeds, let it splutter. Then add sesame seeds, green chilies and curry leaves. Fry for a minute.
Add this seasoning to prepared batter.
Add this seasoning to prepared batter.
Mix everything properly. Then add eno or baking soda. Mix well. Add water if required. Batter must be spreading consistency.
Mix everything properly. Then add eno or baking soda. Mix well. Add water if required. Batter must be spreading consistency.
Heat tawa. Add oil or ghee. Take one ladle full of batter and spread on tawa in a circular manner.
Heat tawa. Add oil or ghee. Take one ladle full of batter and spread on tawa in a circular manner.
When batter is still raw from top, add onion-tomato-coriander leaves mixture on uttapam. Close the lid and cook.
When batter is still raw from top, add onion-tomato-coriander leaves mixture on uttapam. Close the lid and cook.
when uttapam turns golden brown, remove carefully from tawa. (You can cook on other side too which is optional). Serve hot with sambar or chutney
when uttapam turns golden brown, remove carefully from tawa. (You can cook on other side too which is optional). Serve hot with sambar or chutney

More about rava uttapam

  • If you don't have baking soda, then you could use fruit salt (eno) too.
  • If you want to flip, then press uttapam with spatula after adding vegetables. If you do not do this, veggies will come out when you flip it.
  • You can flip number of times to make crispy uttapams.
  • If making uttapam for kids then skip or reduce the green chilies and black pepper.
  • You can also add other vegetables like carrots, finely shredded cabbage or finely chopped capsicum.
  • You can also add grated cheese or paneer in the toppings. Kids love to have this way.
  • Batter should be little thick. If it looks thin, then just add a few tbsp of rava.
  • If you are using sour curd, then reduce the amount of baking soda.
  • If you don not want to add curd, swap it with lemon juice.
  • You can use both yogurt and lemon juice if your yogurt is not sour.
  • Use slightly sour yogurt to get the best taste.
  • Instead of topping vegetables on uttapam, you can mix that in batter. Either way it tastes good.

Nutrition Facts
Serving size: 1
Calories 241
Calories from Fat45
% Daily Value *
Fat 5 g8%
Carbohydrates 41 g14%
Sugar 5 g
Fiber 3 g12%
Protein 7 g14%
Cholesterol 2 mg1%
Sodium 391 mg16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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