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Rava Uttapam Recipe

Written by 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.

Rava Uttapam (vegetarian)

for rava uttapam batter
  • 2 cups suji/ravaaka 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 onionchopped
  • 2 tablespoon tomatochopped
  • 1 tablespoon fresh cilantro chopped
  • ½ teaspoon green chilliesfinely chopped
  • sprinkel of Kashmiri red chilli powder, for colouroptional
  • ½-1 teaspoon gunpowder/idli masalahomemade or store-bought
  • ½ teaspoon avocado oilfor each uttapam
Make the Rava Uttapam Batter
  • In a large bowl, add rava/suji (semolina), yoghurt, salt, and water. Mix.
  • Now add ENO. Let this batter rest for 20 minutes.
  • In the meantime, chop onions, tomatoes, cilantro, and green chilies.
  • 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
  • Heat a castiron skillet on low-medium heat. Once hot, spray coconut oil or add a little avocado oil, like ½ tbsp.
  • Using a ⅓ cup measurement, pour the batter onto the hot skillet. Spread it out a little.
  • Add onions, tomatoes, cilantro, green chillies, Kashmiri red chilli powder for colour, and gunpowder (aka idli masala – this is optional, but tastes great).
  • Drizzle  ½ teaspoon of avocado oil over the uttapam.
  • Flip the uttapam and cook for 2-3 minutes on the other side. I love my uttapam well cooked.
  • Flip and this is what the veggie side should look like.
  • Place on a plate and enjoy with chutney.

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