8 December, 2023
Rava Uttapam Recipe | Instant South Indian Delight
Rava Uttapam Recipe:
Introducing an exquisite delicacy from the heart of South India – the Rava Uttapam. Crafted with Semolina (Rava/Suji), a blend of Spices, and an assortment of Vegetables, Rava Uttapam stands out as a mouthwatering delight for breakfast or as a wholesome meal any time of day.
10 Servings
INGREDIENTS:
| For Batter | For Toppings |
|---|---|
| 1 ½ cup Semolina (Rava/Suji) | 2 nos Capsicums |
| 1 ½ cup Sour Curd (Beaten) | 2 nos Onions |
| ½ cup Water | 1 nos Tomato |
| 3 tsp Salt or to Taste | 1 cup Carrot (Grated) |
| 1 tsp Red Chilli Powder | 2 Green Chillies (Chopped) |
| 1 tsp Ginger (Chopped or Grated) | Oil |
| 2 tsp Curry Leaves (Chopped) | Salt To Taste |
| ½ tsp Baking Soda (optional) |
INSTRUCTIONS:
1. Preparing the Batter:
- In a mixing bowl, combine the Semolina and beaten Curd.
- Mix well to form a smooth batter.
- If you like, you can add baking soda also to this batter at this stage. But I don’t prefer using this ingredient for this recipe. So I’m skipping it.
- Allow the batter to rest for 30 minutes. Semolina will fluff up while resting. This process ensures the semolina absorbs the liquid and results in a soft texture.
2. Seasoning:
- After the resting period, you’ll find a thick batter.
- Now add water to adjust the consistency.
- Also, add Salt, Red Chilli Powder, chopped or grated Ginger, chopped Curry Leaves to the batter.
- Mix well to combine all the ingredients evenly.
3. Cooking:
- Heat a non-stick pan or griddle on medium heat.
- Grease it lightly with oil.
- Pour a ladleful of batter onto the center of the pan. Pan should be very hot before pouring the batter on it. You can reduce the heat after pouring the batter.
- Spread the batter gently in a circular motion to form a thick pancake.
- Top it with Capsicums (either juliennes or chopped), Onions (either sliced or chopped), Tomato (diced), grated Carrot, chopped Green Chillies.
- Sprinkle a pinch of salt and a drizzle of oil over the toppings.
- Press the toppings gently with the back of the ladle so that they remain stuck to the batter while flipping. (Don’t press it too much).
- Cook for 2-3 minutes on medium flame until the base turns golden brown.
- Flip it over and cook the other side for another 2-3 minutes.
- Once both sides are evenly cooked and turn crispy, transfer the Rava Uttapam onto a plate.
- Repeat the process for the remaining batter.
- Serve the Rava Uttapam hot with Coconut Chutney, Sambhar, or any other accompaniment of your choice.
Tips:
- Consistency of Batter: Consistency of batter for Rava/Suji Uttapam is crucial. Ensure it is not too thick or runny. A well-mixed batter with the right proportion of water and semolina yields soft and crispy Uttapams.
- If the batter is too thick, it will dry up and crack during the cooking process and if it is too thin, it will turn into a dosa.
Common Mistakes To Avoid:
- Rushing The Batter: Avoid haste in preparing the batter. Letting it rest allows the semolina to swell and absorb moisture, resulting in softer Uttapams.
- Inadequate Spreading: Ensue the batter spread on the pan is thick and even. Uneven spreading can lead to uneven cooking and an unbalanced texture.
- Overturning Uttapam Too Soon: Wait for the bottom to turn golden brown before flipping the Uttapam. Premature flipping might disrupt the cooking process.
Why Rava Uttapam?
Rava Uttapam is a stellar breakfast option or a snack for those seeking a blend of taste and health. It’s not just a flavorful treat but also a nutritious choice. The amalgamation of semolina and vegetables offers a burst of flavors while ensuring a good intake of essential nutrients.