Time and servings
Time and servings
Nutrition
Nutrition
Per uttapam.
About
Rava Uttapam is a quick breakfast choice. The best part is, it needs no soaking. It needs no grinding. And it needs no fermentation. Mix rava (semolina) with yoghurt to make the batter. Add water to reach pouring consistency. Stir in Eno fruit salt for puffiness. It gives a uttapam taste and soft texture without overnight steps. Once you see the bubbles, cook it as soon as so that it turns soft and puffy. Additionally, heat a tawa and lightly grease it. Pour a ladle and spread gently into a small circle. Top with onion, tomato, capsicum, carrot, and coriander. Drizzle oil around the edges. Cook on medium heat until the base sets. Flip once for a light cook on top. Serve hot with coconut chutney and sambar. The toppings stay flexible to suit preference. Simple vegetables keep it tasty and wholesome. Fun Fact:Many home cooks use Eno fruit salt to aerate instant batters for dosa, idli, and uttapam.
Ingredients
For toppings:
- 1 carrot (grated)
- 1 onion (finely chopped)
- 2 tbsp capsicum (chopped)
- 1 chilli (finely chopped)
- 1 inch ginger (grated)
- 2 tbsp curry leaves (chopped)
- ½ tsp cumin
- ½ tsp salt
For batter:
- 1½ cup rava / suji
- ½ cup curd
- ½ tsp salt
- water (for batter)
- ½ tsp eno fruit salt
- oil (for cooking)
Instructions
- Firstly, to prepare the topping, in a bowl take 1 carrot, 1 onion, 2 tbsp capsicum, 1 chilli, 1 inch ginger, 2 tbsp curry leaves, ½ tsp cumin and ½ tsp salt.
- Mix well, making sure all the vegetables are well combined. Keep aside.
- In a small bowl, take 1½ cup rava, ½ cup curd, ½ tsp salt and water.
- Mix well, ensuring the batter is thoroughly combined and adjusting the water as needed.
- Rest the batter for 5 minutes.
- Now add ½ tsp eno fruit salt and 2 tbsp water.
- Mix gently till the batter turns frothy.
- Heat the griddle and pour a ladleful of batter. Spread out in a circular motion, slightly thicker than a regular masala dosa.
- Top with the mixed vegetable mixture uniformly and pat slightly.
- Also pour 1 tsp oil around the edges.
- Roast the dosa to a golden brown on the bottom.
- Flip over and roast both sides.
- Finally, enjoy Mixed Vegetable Rava Utappam with chutney.
Step-by-step
1
Firstly, to prepare the topping, in a bowl take 1 carrot, 1 onion, 2 tbsp capsicum, 1 chilli, 1 inch ginger, 2 tbsp curry leaves, ½ tsp cumin and ½ tsp salt.
2
Mix well, making sure all the vegetables are well combined. Keep aside.
3
In a small bowl, take 1½ cup rava, ½ cup curd, ½ tsp salt and water.
4
Mix well, ensuring the batter is thoroughly combined and adjusting the water as needed.
5
Rest the batter for 5 minutes.
6
Now add ½ tsp eno fruit salt and 2 tbsp water.
7
Mix gently till the batter turns frothy.
8
Heat the griddle and pour a ladleful of batter. Spread out in a circular motion, slightly thicker than a regular masala dosa.
9
Top with the mixed vegetable mixture uniformly and pat slightly.
10
Also, pour 1 tsp oil around the edges.
11
Roast the dosa to a golden brown on the bottom.
12
Flip over and roast both sides.
13
Finally, enjoy Mixed Vegetable Rava Utappam with chutney.
Video
Tips
Instant rava uttapam mixes rava with yoghurt and water. Eno fruit salt makes the batter airy.- Rava Texture: Use fine rava and whisk until smooth.
- Yoghurt Balance: Keep a thick pouring batter and adjust water.
- Eno Timing: Add Eno at the end and cook immediately.
- Tawa Heat: Hold medium heat and oil the surface lightly.
- Toppings Prep: Chop vegetables finely and press into the wet batter.
Notes
- Firstly, adding curd to rava helps to give souness to the batter and makes it flavourful.
- Also, add vegetables of your choice to make the uttapam nutritious.
- Additionally, roast the dosa on a medium flame; otherwise, it will remain raw on the inside.
- Finally, Mixed Vegetable Rava Utappam Recipe tastes great when served hot.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/rava-uttapam-recipe-instant-suji-uttapam/