Feb 25, 2024, Updated Jun 06, 2024 Suji Uttapam also known as Rava Uttapam is an easy to make Indian breakfast recipe. I often make them on rotation along with my other favorite Indian breakfast like poha, upma and besan chilla. These are savory thick pancakes made with rava (semolina), veggies and yogurt. Topped with vegetables they are easy to make and quite filling. Unlike traditional dosa and idli, these rava uttapam do not require any fermentation. You can make these in 1 hour or less and there’s no soaking or grinding involved. I do add a little ENO (fruit salt) at the end to make them slightly fluffy but that is optional.
How To Make Rava Uttapam
To a large bowl add 1 cup rava/sooji (175 grams). To that add 1/2 cup plain yogurt (120 grams).
Rava/Suji: For this uttapam recipe, we use regular coarse suji that I used for making upma or suji halwa. You can also make these with fina rava.
Yogurt: Homemade yogurt works best because it gives the uttapam that tangy flavor but you can use store bought plain yogurt as well.
Veggies: These uttapams are topped with chopped onion, peppers, cilantro and chilies. You can also add grated carrots, beets or chopped tomatoes.
ENO: This is nothing but fruit salt which you can find easily at all Indian grocery stores. We use the plain ENO (the blue bottle) for this recipe. If you want you can also skip the eno, it will be fine just a little less fluffy but not a big deal. You can also use a pinch of baking soda in place.
Add 1/2 cup water (4 oz) to the bowl and stir until everything is well combined and smooth. Cover this with a plate and let it rest for 30 minutes. After 30 minutes, the rava would have absorbed water and so the mixture would have become thicker. Add additional 2 to 3 tablespoons of water at this point to adjust the consistency. The consistency should be thick but spreadable. Also add 1/2 teaspoon of salt and mix. Meanwhile, heat a skillet on medium heat. Now, add 1/4 teaspoon of Eno and stir until Eno is well combined with the batter. Then start making the uttapam. Make sure the pan is hot before you start making the uttapam. Spray a little oil at the bottom of the pan and then take a ladle full of the batter (around 1/3 cup), and add it to the center of the pan. With the ladle spread it a little to make a circle of around 5 to 6 inches in diameter. Now top the uttapam with 2 teaspoon chopped onions, 2 teaspoons chopped bell peppers, 1 teaspoon chopped cilantro, some chopped curry leaves and some chopped green chili if you prefer spice (I used like 1/8th of a green chili per uttapam). Then drizzle 1/2 teaspoon of oil around the edges of the rava uttapam and also a little on top of the uttapam. Cover with a glass lid and let it cook for around 2 minutes. Then flip and cook the other side also for 2 minutes on medium heat. Press the uttapam with a spatula so that the veggies get a little browned. Your rava uttapam is ready when the vegetables are lightly caramelized/golden brown. Make all uttapam similarly until the batter gets over. I got 5 uttapams with this batter. I enjoyed mine with coconut cilantro chutney and sambar!
title: “Rava Uttapam Recipe Soft Fluffy " ShowToc: true date: “2024-10-15” author: “Mary Rosas”
Feb 25, 2024, Updated Jun 06, 2024 Suji Uttapam also known as Rava Uttapam is an easy to make Indian breakfast recipe. I often make them on rotation along with my other favorite Indian breakfast like poha, upma and besan chilla. These are savory thick pancakes made with rava (semolina), veggies and yogurt. Topped with vegetables they are easy to make and quite filling. Unlike traditional dosa and idli, these rava uttapam do not require any fermentation. You can make these in 1 hour or less and there’s no soaking or grinding involved. I do add a little ENO (fruit salt) at the end to make them slightly fluffy but that is optional.
How To Make Rava Uttapam
To a large bowl add 1 cup rava/sooji (175 grams). To that add 1/2 cup plain yogurt (120 grams).
Rava/Suji: For this uttapam recipe, we use regular coarse suji that I used for making upma or suji halwa. You can also make these with fina rava.
Yogurt: Homemade yogurt works best because it gives the uttapam that tangy flavor but you can use store bought plain yogurt as well.
Veggies: These uttapams are topped with chopped onion, peppers, cilantro and chilies. You can also add grated carrots, beets or chopped tomatoes.
ENO: This is nothing but fruit salt which you can find easily at all Indian grocery stores. We use the plain ENO (the blue bottle) for this recipe. If you want you can also skip the eno, it will be fine just a little less fluffy but not a big deal. You can also use a pinch of baking soda in place.
Add 1/2 cup water (4 oz) to the bowl and stir until everything is well combined and smooth. Cover this with a plate and let it rest for 30 minutes. After 30 minutes, the rava would have absorbed water and so the mixture would have become thicker. Add additional 2 to 3 tablespoons of water at this point to adjust the consistency. The consistency should be thick but spreadable. Also add 1/2 teaspoon of salt and mix. Meanwhile, heat a skillet on medium heat. Now, add 1/4 teaspoon of Eno and stir until Eno is well combined with the batter. Then start making the uttapam. Make sure the pan is hot before you start making the uttapam. Spray a little oil at the bottom of the pan and then take a ladle full of the batter (around 1/3 cup), and add it to the center of the pan. With the ladle spread it a little to make a circle of around 5 to 6 inches in diameter. Now top the uttapam with 2 teaspoon chopped onions, 2 teaspoons chopped bell peppers, 1 teaspoon chopped cilantro, some chopped curry leaves and some chopped green chili if you prefer spice (I used like 1/8th of a green chili per uttapam). Then drizzle 1/2 teaspoon of oil around the edges of the rava uttapam and also a little on top of the uttapam. Cover with a glass lid and let it cook for around 2 minutes. Then flip and cook the other side also for 2 minutes on medium heat. Press the uttapam with a spatula so that the veggies get a little browned. Your rava uttapam is ready when the vegetables are lightly caramelized/golden brown. Make all uttapam similarly until the batter gets over. I got 5 uttapams with this batter. I enjoyed mine with coconut cilantro chutney and sambar!
