Rava uttapam recipe | instant rava uttapam | suji uttapam

Rava Uttapam, also known as Suji Uttapam, is a popular and healthy breakfast recipe made with a rava batter and topped with a variety of vegetables. In this recipe, I’ve discovered a new trick to make the uttapam soft and fluffy without using curd or buttermilk in the instant batter. This dish is quick to prepare, making it perfect for a wholesome morning meal. I’ve also included a recipe for a delicious chana dal chutney that pairs wonderfully with the uttapam. Loved by people of all ages, Rava Uttapam is an excellent choice for a tiffin box or as a tea-time snack. Give this quick and easy recipe a try!

• Firstly, the batter is key to this recipe. I prepare it using rava and soaked urad dal, which adds fluffiness and softness to the instant uttapam. The proportion of urad dal should be half that of the rava. The batter consistency should be medium, with a ribbon-like pouring texture. Avoid making the batter too thin, as this will prevent you from achieving the desired thickness and may cause the toppings to slip off.
• Secondly, for the vegetable stuffing, the vegetables should be finely chopped and slightly sautéed to soften them. I also add a vegetable tempering to the uttapam batter, which enhances the flavor and keeps the uttapam soft, even after it cools down.
• Lastly, cook the uttapam on a medium flame to ensure it becomes crispy on both sides and is not raw inside. It tastes best when served warm or immediately after cooking. Avoid serving leftovers or uttapams that have been resting, or reheat them before serving.

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Recipe video

Rava uttapam recipe | instant rava uttapam | suji uttapam

Author Nehas Cook Book

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Breakfast, Snack

Cuisine Indian

Servings 4 servings

Ingredients

 

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For uttapam batter

• ▢ 2 cups fine rava
• ▢ 1 cup soaked urad dal
• ▢ Salt to taste
• ▢ 1.5 cup water or as required

For vegetable tempering

• ▢ 2 tbsp oil
• ▢ 1 tsp mustard seeds
• ▢ 2-3 chopped green chilli
• ▢ ½ cup chopped onion
• ▢ ¼ cup chopped green capsicum
• ▢ ¼ cup chopped red capsicum
• ▢ ¼ cup chopped yellow capsicum
• ▢ ¼ cup chopped toamtes
• ▢ Salt to taste
• ▢ 1 tsp red chilli flakes
• ▢ Some coriander leaves
• ▢ ½ tsp baking soda
• ▢ 1 tsp lemon juice
• ▢ Oil for roasting

For chutney

• ▢ 2 tbsp oil
• ▢ ¼ cup chana dal
• ▢ 3-4 curry leaves
• ▢ 4 garlic cloves
• ▢ 1 inch ginger
• ▢ 4 dry red chilli
• ▢ Salt to taste
• ▢ ¼ cup water or as required

For chutney tempering

• ▢ 1 tsp oil
• ▢ ¼ tsp mustard seeds
• ▢ 1 tsp urad dal
• ▢ Some curry leaves
• ▢ Pinch of hing

Instructions

Making rava uttapam

• In a bowl, add 2 cups of rava.
• Soak 1 cup of urad dal for 3-4 hours. Drain the water, add the dal to a mixer jar with ½ cup of water, and grind it into a smooth paste.
• Add the ground dal paste to the rava. Also, add salt and 1 cup of water (or as needed) to make the uttapam batter of medium-thick, pouring consistency.
• Cover and let the batter rest for 20 minutes.
• In a pan, heat 2 tablespoons of oil. Add 1 teaspoon of mustard seeds and 2-3 chopped green chilies, and sauté them.
• Add ½ cup of chopped onion and sauté it.
• Then, add ¼ cup of chopped green capsicum, ¼ cup of chopped red capsicum, and ¼ cup of chopped yellow capsicum, and sauté.
• Add ¼ cup of chopped tomatoes, salt, and 1 teaspoon of red chili flakes. Sauté everything together.
• Add the sautéed mixture to the batter, along with ¼ cup of chopped coriander leaves. Mix well.
• Then, add ½ teaspoon of baking soda and 1 teaspoon of lemon juice. Mix well.
• Heat a tawa and grease it with oil. Pour the uttapam batter onto the tawa using a ladle.
• Cover with a lid and cook the uttapam on medium flame.
• When the bottom side becomes crisp, flip the uttapam and cook the other side for 2-3 minutes.
• Serve the rava uttapam with chutney.

Making Chana Dal Chutney:

• In a pan, heat oil and add chana dal. Sauté until the dal turns slightly golden brown.
• Add curry leaves, garlic cloves, ginger, and dry red chili. Sauté for a minute.
• Turn off the flame and let the mixture cool completely.
• Transfer the chutney mixture to a grinder jar. Add salt and water, and grind everything into a smooth paste.
• Transfer the chutney to a bowl.
• In a pan, heat oil and add mustard seeds, urad dal, curry leaves, and a pinch of hing. Sauté for a minute and pour this tempering over the chutney.
• Serve the chutney with rava uttapam.

Notes

1. Grind the urad dal into a smooth paste.
2. Cover and let the uttapam batter rest for 20 minutes so the rava soaks properly.
3. Sauté the vegetables on medium-high flame. Do not overcook them.
4. Tempering enhances the taste and adds softness to the uttapam.
5. Cook the uttapam on medium flame until it becomes crispy on both sides.

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