Rava Uttapam Recipe
Written by Sneh Chaudhry on January 12, 2024
Rava Uttapam is a South Indian breakfast made with semolina along with yoghurt, veggies, and idli masala. Uttapam is served with chutney.
INGREDIENTS
for rava uttapam batter
- 2 cups suji/rava, aka semolina
- 1 cup yogurt
- 1 teaspoon salt
- 1 cup water
- ½ teaspoon eno
- ¼ cup – ½ cup water – needed after 20 minutes of waiting to thin out the batter slightly
for toppings on each uttapam
- spray coconut/avocado oil on skillet
- 2 tablespoon onion, chopped
- 2 tablespoon tomato, chopped
- 1 tablespoon fresh cilantro chopped
- ½ teaspoon green chillies, finely chopped
- sprinkel of Kashmiri red chilli powder, for colour, optional
- ½-1 teaspoon gunpowder/idli masala, homemade or store-bought
- ½ teaspoon avocado oil, for each uttapam
INSTRUCTIONS
Make the Rava Uttapam Batter
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In a large bowl, add rava/suji (semolina), yoghurt, salt, and water. Mix.
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Now add ENO. Let this batter rest for 20 minutes.
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In the meantime, chop onions, tomatoes, cilantro, and green chilies.
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Make cilantro chutney – I winged it and added some tadka. I made my Cilantro Chutney, added some yoghurt, and made a tadka (tempering) of oil, mustard seeds, curry leaves, and dry red chilies. I don’t have a recipe for this, just winged it. Of course, you can use store-bought too or also make coconut chutney.
- You need to add more water for a consistency that is still thick, but you can still pour. Add 2 tablespoons of water at a time and keep adding water until you have a pouring consistency, but is still thick. I estimate you will need roughly ¼ cup to ½ cup of water – but start with less.
Cook Rava Uttapam
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Heat a castiron skillet on low-medium heat. Once hot, spray coconut oil or add a little avocado oil, like ½ tbsp.
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Using a ⅓ cup measurement, pour the batter onto the hot skillet. Spread it out a little.
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Add onions, tomatoes, cilantro, green chillies, Kashmiri red chilli powder for colour, and gunpowder (aka idli masala – this is optional, but tastes great).
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Drizzle ½ teaspoon of avocado oil over the uttapam.
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Flip the uttapam and cook for 2-3 minutes on the other side. I love my uttapam well cooked.
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Flip and this is what the veggie side should look like.
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Place on a plate and enjoy with chutney.
