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.
For best results follow my detailed step-by-step photo instructions and tips.
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.