If you are looking for a quick, simple, easy, and yet healthy breakfast recipe then look no further; this instant rava uttapam recipe is one of the best ways to enjoy your most important meal of the day and get going with your day in less than 30 minutes. In this bachelor or beginner-friendly recipe, semolina (sooji, rava), is mixed with curd, cut veggies and spices into the batter and then thick shallow-fried pancakes like uttapams are prepared from it. This step-by-step photo recipe’s unique batter-spreading technique, tips, and variations will help you prepare your instant breakfast in no time.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 2 servings
Ingredients:
| 1 cup Rava (semolina/sooji) |
| 1/4 cup slightly sour Curd (yogurt) |
| 1/4 cup finely chopped Capsicum |
| 1 large Onion, finely chopped |
| 1 large Tomato, finely chopped |
| 2 Green Chillies, finely chopped |
| 1 teaspoon grated Ginger |
| 1/4 cup finely chopped Coriander Leaves |
| 1 teaspoon Oil, + for shallow frying |
| Salt to taste |
Directions:
1. Take rava, sour curd, and salt in a large bowl.
2. Mix well using a spoon by gradually adding water (approx. 1 cup) until the batter has a thick yet watery consistency (like pancake batter or slightly thicker than dosa batter). Keep it aside for 20-minutes.
3. Add onion, capsicum, tomato, green chilies, ginger, coriander leaves, and 1 teaspoon oil in the batter.
4. Mix well and again check for consistency. (Rava/semolina absorbs water as time goes by and the batter becomes thick after some time due to that.) If required, add extra water and mix well to make sure that it has a thick consistency.
5. Heat non-stick tawa or griddle over medium flame. Add a few drops of oil on the surface of the tawa and spread it using a halved onion or halved potato. This process helps in the easy spreading of the batter and also in the easy removal of any remaining residues on the tawa/griddle after each batch. (Follow this process before making each rava uttapam – see the tips and variations section below for an alternate process.)
6. When tawa is medium hot, reduce the flame to low and pour a ladle full of batter (approx. 1/2 cup) and spread it into the circle with the help of the ladle. It should have around 1/4-inch thickness and approx. 5-6 inches in diameter.
7. Drizzle 1 teaspoon oil around the edge.
8. Cook until the color of the top surface changes from white to off-white and the bottom side turns light brown for approx. 2-3 minutes.
9. Flip it gently and cook another side over medium flame until the bottom surface turns light brown, it will take around 1-2 minutes.
10. Flip it again and cook for 30 seconds. Transfer it to a plate. Prepare suji uttapams from the remaining batter by following steps from step-5 to step-10. Serve hot with tomato ketchup or tomato chutney.
Tips and Variations:
- To spread the batter easily and evenly in step-6 without using halved onion or halved potato technique, sprinkle a few drops of water on the surface of the hot tawa and wait until water evaporates and then pour and spread the batter (if you are using this technique then there is no need to add few drops of oil in step-5).
- You can add 1/2 cup plain buttermilk instead of 1/4 cup yogurt in this recipe, add less water (approx. 3/4 cup or less) while making the batter.
- This recipe best suited for bachelors and beginners.
- For variation, sprinkle mixed vegetables over top surface after spreading the batter instead of mixing them with batter in step-6.
Taste: Mild crispy on outside and edges and soft and fluffy inside
Serving Ideas: Serve south Indian rava uttapams hot or warm with your favorite coconut chutney or idli podi in the breakfast. You can also enjoy it with tea or coffee.