rava uttapam

Rava Uttapam (Sooji Uttapam)

Updated: August 27, 2022, By Swasthi, Comments, Jump to Recipe

These delicious Rava Uttapam make for a great Indian breakfast & can be made under 30 mins. Unlike the traditional Uttapam, these instant uttapam do not require a fermented batter. So that saves a lot of time and effort. Rava uttapam can be eaten plain or with a spicy chutney & Podi. You can also get fancy and add some grated cheese to make them cheesy.

rava uttapam



Apart from this rava uttapam, breakfast foods like this Rava Dosa, Wheat Dosa, Oats Uttapam & Besan Chilla come handy when you don’t have much time to prepare in advance.

For the uninitiated, Rava Uttapam are Indian savory pancakes made with semolina (rava), spices, yogurt, veggies & herbs. Traditionally, lentils and rice are soaked and then ground to a batter which is later fermented until airy.

This batter is poured to a hot pan and topped with onions, chilies, coriander leaves and cumin seeds. The fermented batter cooks up to fluffy thick pancakes which are cooked in ghee or oil.

Making these rava uttapam is much easier than the traditional version because this recipe helps you by-pass the lengthy steps of soaking, grinding and fermenting. Instead we make a simple batter by mixing all the ingredients.

This recipe uses yogurt (homemade curd) to impart a slight tangy flavor & it also helps to rise the uttapams a bit when you cook the batter. I have not used baking soda or eno at all as I did not feel the need. But if you prefer, you may add as mentioned in the recipe card.

Do check out the tips and notes section below, after the stepwise photos.

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rava uttapam recipe

How to make Rava Uttapam (Stepwise Photos)

Preparation

1. Add 1 cup semolina (176 grams fine rava / suji) to a mixing bowl.

adding rava to make rava uttapam

2. Add ½ cup water (120 ml).

pouring water to make batter

3. Mix it well.

soaking the batter

4. Next add ½ cup yogurt (120 ml) and ⅓ to ½ teaspoon salt or as needed.

adding Salt to make rava uttapam batter

5. Mix well. Cover and let the batter rest for 20 mins at room temperature. Some of the moisture is absorbed and it turns thick after resting. If it is too thick add 1 to 2 tablespoons water (only if required).

rava uttapm batter prep

6. This is the consistency required.

neither thick not thin batter

7. While the batter rests, chop the veggies like onions, green chilies, tomatoes, bell pepper. You can also use grated carrot & coriander leaves.

preparing veggies

Make Sooji Uttapam

8. Grease or season your tawa well with few drops of oil. Rub with a sliced onion or kitchen tissue. I season my cast iron pan after every wash and wipe off the excess oil before storing it. I heat it and grease it again before use.

greasing the tawa

9. If you want to use eno, you may add ¼ teaspoon eno or a pinch of baking soda to the batter & mix it well. When the pan turns hot, pour ⅓ cup of the prepared batter.

pouring batter to make rava uttapam

10. Spread it gently, only a little. We want thick uttapams, so avoid spreading it a lot.

Spreading batter

11. Immediately add some cut veggies.

adding veggies to make rava uttapam

12. Press down with a wooden spatula. If you do not do this, veggies will come off the uttapam when you turn it.

pressing the toppings

13. Pour ½ to ¾ teaspoon oil or ghee and cook on a medium heat.

adding oil to the rava uttapam

14. After a while you will see the edges loosen from the pan, gently lift it with a spatula and turn it.

flipping the uttapam

15. Cook on both the sides till fully done. If you want you can also cook longer to brown your veggies & the uttapam both. If you want you can also add cheese or Idli podi at this stage. To make the next uttapam, make sure the pan is hot enough.

frying uttapam

Serve these instant rava uttapam just with a cup of masala chai or a Chutney, podi, or Pickle.

instant rava uttapam breakfast recipe

Ingredients

  1. If you want to use Greek yogurt, cut down to to 1/3 cup and use a bit more water.
  2. Rava is nothing but semolina. For this recipe you will use the fine rava also known as Bombay rava, suji, sooji. It is the same kind we use to make halwa & sheera. This recipe also works with chiroti rava (extra fine suji) which is used to make chiroti.
  3. I have used just onions and bell peppers here. Chopped tomatoes, grated carrots, lots of coriander leaves go well on this rava uttapam.
  4. Sometimes I also add dill leaves. If you like the flavor you can just add about a tbsp of the fine chopped leaves.

Pro Tips

  1. Ensure the pan is hot enough before you pour the batter. The batter will get stuck to the pan if it is not hot enough.
  2. The batter should to be of pouring consistency yet thick. If it is too runny, it will get stuck and not get cooked well.
  3. The recipe can be easily doubled or tripled.

Related Recipes

Recipe Card

instant rava uttapam

Rava Uttapam (Sooji Uttapam)

5 from 109 votes
Rava uttapam is a instant Indian breakfast recipe made with semolina, onion, chili and curd or yogurt. The batter does not need any fermentation and these are quick to make. Rava uttapam is served with a chutney, podi or sambar.
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For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings4 to 5 uttapam
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 1 cup (176 grams) semolina (fine rava or suji or sooji)
  • ½ cup (120 ml) water (1 to 2 tbsp more if required)
  • ½ cup (120 ml) curd (yogurt)
  • ⅓ to ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon unflavored fruit salt (Eno) or a pinch of baking soda (optional)
  • 1 to 1½ tablespoon oil or ghee

Toppings

  • 1 small onion chopped
  • 1 to 2 green chilies chopped
  • 2 tablespoons carrot grated (optional)
  • 1 small tomato deseeded & chopped (optional)
  • 2 tablespoons capsicum chopped (optional)
  • 2 tablespoons coriander leaves finely chopped (optional)


Instructions

Preparation

  • Add semolina, water, salt and yogurt to a mixing bowl. Mix well to a batter and cover it. Rest for 20 mins.
  • Meanwhile chop the veggies and season the pan or tawa with oil. Wipe off excess with a kitchen tissue.
  • After 20 mins the batter turns thicker as it absorbs moisture. The consistency should be medium thick, of pouring consistency (not runny)
  • If the batter is too thick you may splash a bit of water – 1 to 2 tablespoons & stir. (Check pics in the post to know the consistency)

How to make Rava Uttapam

  • Heat a pan on a medium high flame. Drizzle a few drops of oil on the pan and smear with a kitchen tissue carefully.
  • Optional – if you want you may stir in eno or baking soda at this point.
  • When the pan is hot, pour ⅓ cup of batter and spread a bit gently. Do not spread it a lot. It has to be thick. Sprinkle the veggies and press with a spatula.
  • Add ½ to ¾ teaspoon oil or ghee around the edges and cook on a medium heat until you see the edges loosen from the pan.
  • Turn the uttapam carefully to the other side with a spatula.
  • Cook until the veggies are partially done or brown to your liking. Turn back and cook until the rava uttapam turns lightly crisp. Transfer to a serving plate. Before you make the next uttapam, make sure your pan is hot enough.
  • If you want you can also sprinkle some Podi or cheese. Serve rava uttapam hot or warm with chutney or masala tea.


Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Rava Uttapam (Sooji Uttapam)
Amount Per Serving
Calories 241 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 2mg1%
Sodium 391mg17%
Potassium 349mg10%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 5g6%
Protein 7g14%
Vitamin A 3285IU66%
Vitamin C 31.1mg38%
Calcium 66mg7%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Rava uttapam recipe originally published in Aug, 2016. Republished in June 2019.

Rava Uttapam (Sooji Uttapam)

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
It’s really delicious and very easy to cook…I love it very much.

5 stars
I made these with roasted rava and they turned out delicious. Used a little baking soda, tomatoes and carrots. They tasted very nice with your flaxseed podi. I have a query, do you use roasted or unroasted? I have used roasted since I had only that. Thank you for the recipe

5 stars
My husband says these are the best he ever ate. These are so fast to make and addictively delicious. I have made them twice once without a leavening agent and the other time with fruit salt. I think the fruit salt really works to make them fluffy and lighter. Thank you, this will be on repeat

5 stars
This is so much easier than the conventional way of making uttapam. Thank you and my first time making. They were delicious and I can eat them every day.

5 stars
Thank you so much,Mam
I tried first time all my family members admired this recipe.Thank you once again.

5 stars
looks delicious. will try for sure

5 stars
I couldn’t believe these rava uttapam & idli podi tasted so good, both your recipes. Thank you.

5 stars
I have tried so many of your recipes and i love them all they all tirn out so good
Keep it up

5 stars
Hey Swasthi, really nice recipes to follow! I love how you also explain the reason behind each step and how to deal with potential hiccups. I had a small question about cast iron tawa. I want to buy one but hesitant as I have never used it before. Which brand are you using here? Does your uttapam not stick? Does it work on induction? Can you use the silicone mit while cooking for 20-30 mins on induction?

5 stars
All your recipes are easy to make and tasty too?

Excellent recipe- very quick to make, tasty, whole family loved it. On a few of them I threw some pieces of cheddar cheese and that was very good too. simple recipe and so easy to follow.

5 stars
I tried this recipe and it turned out so tasty. I always follow your recipes. They are the best. You give so in depth recipe that it cannot go wrong. Please keep posting such yummy recipes. Thank you so much for helping us by sharing your recipes.

Thanks dear it was really nice to understand the step by step preparation of rava uttapum The pictures were of great help Thanks

Can I use coarse suji instead of fine? Coarse is the only one I have . Thank you

5 stars
Very easy and delicious recipe. My kid and husband loved it. Recently, I started making your recipes, every time it’s turning out well and getting appreciation from my husband which is usually hard ?. I love making different dishes, and your recipes became part of my daily cooking. Perfect and healthy recipe. My hearty thanks. Keep going… Rock well…. Thanks a lot for this lovely recipes!!!

5 stars
Amazing results. Thank you for sharing

5 stars
I tried your recipe 1st time.. Suji uthappam was sooo tasty.. and so easy to make .. I am going to try more recipes.. thanks..?

5 stars
The dish is really great.
Also , can you tell how to make vegetable pakoras from wheat flour
Like- mirchi pakora , onion pakora etc with wheat flour

5 stars
Very useful recipe. Thanks

5 stars
Super simple and extremely tasty! Thank you for this recipe! Perfect quantity for 2, but I liked it so much that I ended up wishing I had made more! :p

Hi! Tried it and it really came out well 🙂