Rava (Semolina) Uttapam Recipe
Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Rava (semolina) uttapam
Delicious Breakfast Recipe
Rava (semolina) uttapam is an easy and quick breakfast dish. It is a pancake that is topped with chopped veggies (optional), onions, tomatoes, ginger, green chilies, and fresh coriander leaves.
The curd used in the batter makes these pancakes moist and soft. Serve these colorful and nutritious pancakes with coconut chutney, green chutney, or pickle.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
10 min | 18 min | 28 min | 3 to 4 servings |
Ingredients
For the batter:
- 1 heaped cup rava (wheat semolina)
- 1 tablespoon rice flour
- 3/4 cup curd or yogurt
- 1/2 teaspoon salt
- 1 teaspoon oil
- 3/4 teaspoon eno fruit salt or baking soda
- 1 teaspoon oil or ghee to make each uttapam (or a mixture of ghee and oil in 50:50 ratio)
For the topping:
- 1/4 cup tomatoes, finely chopped
- 1/4 cup onions, finely chopped
- 1/4 cup fresh coriander leaves, finely chopped
- 2 teaspoons ginger, grated or finely chopped
- 1 teaspoon green chilies, finely chopped
Instructions
- Make the uttapam batter. In a mixing bowl, combine semolina, rice flour, curd, oil, and salt. Mix well.
- Add 1/2 cup water and mix well. Ensure that there are no lumps in the batter. Cover it and rest for 15 minutes.
- After resting, the batter will become thicker due to the semolina absorbing water.
- The batter should have a dropping consistency. It should be neither too thick nor too thin. If the batter is too thick, add some water and mix well to get an idli batter consistency.
- Keep the topping ingredients ready. Just before making uttapam, add eno fruit salt or baking soda to the batter. Add 1 teaspoon of water over it. You can see bubbles on the baking soda. Mix it gently with the batter.
- After adding the baking soda, the batter will increase in volume and become light. Now the batter is ready for making uttapam.
- Heat a griddle or pan for making uttapam. Grease it with some oil or ghee. Keep the pan at medium heat. Pour a ladle full of batter on the pan. Gently spread it a little.
- Top it with a mixture of chopped onions, tomatoes, freshly chopped coriander leaves, chopped ginger, and chopped green chilies. Sprinkle a pinch of powdered salt (optional). Lightly press the top so that the toppings absorb into the batter.
- Add 1/2 teaspoon of ghee or oil on the top. Cover it and cook for 1 minute. Flip it when the bottom turns golden brown. You can see beautiful tiny holes in it.
- Add 1/2 teaspoon of ghee or oil on the top. Allow the other side of the pancake to get golden brown. When both sides are cooked, transfer it with a spatula to a plate.
- Similarly, make more uttapam with the remaining batter and the toppings.
- Serve hot with coconut chutney, green chutney, or pickle. Enjoy this super-soft, yummy, colorful, and nutritious rava uttapam!
Photo Guide
Step one: Make the batter. Add semolina, rice flour, oil, curd, and salt to a bowl. Mix well.
Add half a cup of water and make a lump-free batter. Set aside covered for 15 minutes. After resting, the batter will become thicker. Add enough water and mix well to get an idli batter consistency (dropping consistency).
Just before making uttapam, add eno fruit salt or baking powder. Add a teaspoon of water and gently mix. Now the batter is ready for making uttapam.
Step two: Heat a pan and grease it with some oil or ghee. Add a ladle full of the batter on it and spread it a little. Top the pancake with a mixture of chopped onions, ginger, tomatoes, green chilies, and coriander leaves.
Press it a little with a spatula. Add half a teaspoon of oil on the top. Cook on medium heat until the bottom becomes golden brown. Flip it. Add half a teaspoon of oil on the top. Let the other side also become golden brown.
When both the sides are cooked and golden brown, remove the uttapam with a spatula and place it on a serving plate. Serve it hot with chutney. Enjoy!
