7 May, 2021

Uttapam Recipe | Mixed Veg Uttapam Recipe | Rava/Suji Uttapam | How To Make Uttapam

Comments : 3 Posted in : South Indian Cuisine on May 7, 2021 by : Garima

Uttapam Recipe | Mixed Veg Uttapam Recipe using Rawa/Suji/Semolina batter.

Uttapam or Utthappam are savoury pancakes, traditionally served at breakfast in Southern parts of India. This is yet another healthy breakfast recipe from South Indian Cuisine. It can be prepared using Urad Dal and Rice batter or using Semolina batter. Unlike Dosa, Uttapam is of little thicker consistency and is topped with different kinds of veggies.

Here I’ve come with Rawa/Semolina/Suji Uttapam Recipe. This is instant recipe for breakfast.

Rava, is packed with fibre, carbohydrates, vitamins and lots of energy. A perfect meal for kids and weight watchers.

Preparation Time	Cooking Time	Serves	Cuisine
10 minutes	20 minutes	2	South Indian

INGREDIENTS:

FOR BATTER	FOR TOPPINGS
1 Cup Semolina (Suji/Rawa)	1 medium size Onion (finely chopped)
½ cup Curd (beaten)	2-3 Green Beans (finely chopped) (optional)
Salt to taste	1 medium size Tomato (finely chopped)
2 tsp Ginger (grated)	4 tsp Carrots (grated)( optional)
½ tsp Baking soda (optional)	a pinch of Salt
2 tsp Curry Leaves (chopped)	Coriander Leaves (finely chopped)
1 Cup Water or as needed	a pinch of red chilli powder
	1 Green Chilli (finely chopped)

METHOD:

1. In a bowl, add semolina, curd, salt to taste, ginger, chopped curry leaves, baking soda, 1 cup water and mix well. Adjust the water quantity to get a dropping consistency batter. Best to add water a little at a time to begin with.
2. Keep it aside and let it rest for 20-25 minutes. During this period, Semolina/Suji will soak the water and the consistency of batter thickens. Add a little more water after 25 minutes to adjust the consistency of batter.
3. Heat a non-stick pan and grease it with oil/butter. Pour a ladle full of batter and spread it into round shape.
4. Sprinkle all the veggies over it; i.e. chopped onion, tomato, green chilli, coriander leaves, green beans, carrots, salt and red chilli powder.
5. Pour ½ tsp oil over it or as required. Press all the veggies lightly to make these stick to the batter.
6. When the base is firm, flip it and cook it on the other side until it is cooked well. Cook for 3-4 minutes each side or until golden brown on medium flame.
7. Serve hot rava uttapam with any chutney; coconut chutney, Chilli sauce, tomato chutney, Sambhar.

Relish the taste of Uttapam cooked to perfection at home, making it an ideal breakfast or snack item.

See Tips & Tricks given below.

TIPS & TRICKS:

1. The batter should neither be of excessively thick consistency nor highly runny consistency.
2. If batter is of excessively thick consistency, Uttapam will become dry and the cracks will shown up after uttapam is cooked.
3. If batter is of highly runny consistency, it will spread like Dosa’s batter and the veggies will not stick with the batter.
4. Add any veggies of your choice.
5. Refrigerate the batter for 2 days but make sure to remove it from the refrigerator at least 30 minutes before making the Uttapam.
6. Curd helps in keeping the Uttapam moist while cooking due to its watery content.
7. Always cook Uttapam on a high flame.

NUTRITIONAL VALUE:

• Rava is a great source of Carbohydrate, Protein and Fiber.
• It is also a good source of Vitamin B Complex, Vitamin E and Minerals such as Sodium and Iron.
• It also contains a powerful Antioxidant, Selenium.