Rava Uttapam (Instant Sooji Uttapam)
I have been wanting to do a video it should be easy and more versatile, ingredients maybe you have in your pantry. Utttapam a South Indian popular dish. Traditionally Uttapam is made with rice and lentil batter, which can be a long process, soaking, grinding then fermenting the batter. Rava Uttappam, on the other hand is instant and easy to make, with a variety of vegetables of your choice. It tastes delicious also can be served for breakfast, as a snack or for dinner. Rava Uttapam will be enjoyed by all ages.
Uttapam is like a thick Dosa or Spicy pancake topped with vegetables. If you are serving this as a traditional Uttapam serve this with sambar and coconut chutney. But Rava Uttapam can be served with any chutney or condiment. Many times, I prefer this as a light dinner and enjoy with sprinkling samber powder, giving a traditional touch. The other reason I wanted to do this recipe as I said before I wanted to do the recipe more versatile you can use this batter for making Idli, because Rava Idli can be used for making so many recipes.
This recipe will serve 4.
- 1 cup sooji (coarse, semolina)
- ½ cup yogurt (curd, dahai)
- ½ cup cabbage (finely chopped)
- 1 cup bell pepper (finely chopped (capsicum, shimala mirch))
- 1 cup tomatoes (finely chopped, remove the seeds)
- 1 Tbsp cilantro (finely chopped)
- 1 Tbsp green chili (finely chopped)
- 2 tsp ginger (shredded, adrak)
- 1 tsp salt
- 1 tsp ENO (fruit salt)
- 1 Tbsp oil
- ¼ tsp cumin seeds (jeera)
- ¼ tsp mustard seeds (rai)
- 2 Tbsp oil to cooking
In a bowl mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and add water as needed batter should be little thicker than dosa batter.
In a small bowl heat the oil over medium heat, oil should be moderately hot, add cumin seeds and mustard seeds as seeds crack add to the batter, mix it well. Let the batter set aside for at least 15 minutes.
Add Eno Fruit Salt to the batter just before you are ready to make Uttapam and mix well. The mixture will begin light and foaming.
Heat the skillet over medium heat and lightly grease the skillet. Pour about 2 large spoons of batter and spread consistency should be of thick then dosa. Sprinkle about 2 tablespoons of bell pepper and tomatoes press it lightly into the batter.
Pour about 1 teaspoon of oil around uttapam and cover it and let it cook for about 2 minutes and turn them over, uttapam should be golden brown from bottom making crisper, and top should be cooked well but not brown. Uttapam should be cooked over low medium heat.
Uttapam is ready to serve. I like to sprinkle lightly samber powder to add extra flavor.
- Adding tomatoes and bell pepper gives a traditional look to Uttapam.
- I add green chilies and cilantro in the batter to keep the colors better.
- You can choose your choice of vegetables like shredded carrots, finely chopped green beans, corn, finely chopped spinach (these are the veggies I have tried).
- Do not cook on high heat, uttapam will not cook through.
- If I am making Uttapam to serve as a starter I make the uttapam in small sizes, otherwise make it in about 7-inch diameter. What size you want to make it is your choice.