Rava Uthappam
Rava uthappam is a colorful and delicious south Indian dish. It is very easy and quick to prepare. Rava uthappam is prepared with rava (cream of wheat, Sooji) and yogurt batter which is seasoned with mustard seed and asafetida tadka to give an extra zest and topped with chopped tomatoes, onions, carrots and chili. Traditionally uttappam is served for breakfast but can be served for lunch or dinner. It is a very healthy delicious dish and a complete meal in itself. Uthappam is usually eaten with sambhar and coconut chutney but you can eat with pickle or any other chutney or curry. Uthappam can be made any size, 3”rounds for the appetizers, 6”round for the breakfast.
Ingredients:
2 Cups of cream of wheat (sooji, Rava)
1 Cup Rice flour
1 Cup of plain yogurt
2 Cups of water or as needed (depend on the consistency of yogurt)
1 Teaspoon salt or to your taste
1 Teaspoon mustard seeds
1 Pinch of asafetida (Hing)
2 Teaspoons of vegetable oil
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2 Cups of cream of wheat (sooji, Rava)
1 Cup Rice flour
1 Cup of plain yogurt
2 Cups of water or as needed (depend on the consistency of yogurt)
1 Teaspoon salt or to your taste
1 Teaspoon mustard seeds
1 Pinch of asafetida (Hing)
2 Teaspoons of vegetable oil
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Toppings:
2 cups of any one or combination of the vegetables, or little bit of all the vegetable for the topping
Onions – fine chopped
Carrots – fine chopped or grated
Cabbage – fine sliced or grated
2 Medium green chilies - chopped
Green onions – fine chopped
Coriander leaves – fine chopped
Bell peppers – fine chopped (Capsicum)
Cauliflower – grated or fine chopped
Green peas - boiled
Tomatoes – fine chopped
Corn - cooked
Paneer- crumbled
Coconut - shredded (unsweetened)
Spices for topping: Salt and Red chili powder
2 cups of any one or combination of the vegetables, or little bit of all the vegetable for the topping
Onions – fine chopped
Carrots – fine chopped or grated
Cabbage – fine sliced or grated
2 Medium green chilies - chopped
Green onions – fine chopped
Coriander leaves – fine chopped
Bell peppers – fine chopped (Capsicum)
Cauliflower – grated or fine chopped
Green peas - boiled
Tomatoes – fine chopped
Corn - cooked
Paneer- crumbled
Coconut - shredded (unsweetened)
Spices for topping: Salt and Red chili powder
Rava (Sooji)
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Rice Flour
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Yogurt
Oil
Red chili powder
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Mustard seeds
Water
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Asafetida (Hing)
Salt
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Chopped Green Bell pepper
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Chopped Red Bell pepper
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Chopped Onions
Chopped Tomatoes
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Sliced Cabbage
Shredded Carrot
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Directions for making the batter:
1. In a bowl mix Rava and Rice flour well.
2. Add salt and mix.
1. In a bowl mix Rava and Rice flour well.
2. Add salt and mix.
Mix Rava and Rice flour well
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Add Salt and mix
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3. Add Yogurt and with a spoon mix well.
Add Yogurt in Rava & Rice flour
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Mix Yogurt well
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4. Add water and mix with spoon until it become a smooth paste.
Add water in Rava and Yogurt mix
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Mix water well to make smooth paste
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5. Once you mix the paste well cover the bowl and keep it in a warm place for
half hour or until Rava absorb the water well.
half hour or until Rava absorb the water well.
Rava, Yogurt paste
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Cover the bowl
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6. In a tadka pan add oil and mustard seeds and asafetida and fry.
In a pan add oil, Mustard seeds & Asafetida & fry
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Mustard seeds and Asafetida are fried
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7. Add the fried mustard seed tadka to the batter.
Mix Uthappam batter well
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Add tadka in Uthappam batter
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Mix Tadka well in the batter
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Uthappam Batter
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Directions for making the uthappam:
1. I am using Onions, Red and Green Bell peppers (Capsicum), Cabbage (Bandh
Gobi), Carrots and Tomatoes.
2. Mix all the vegetable you are using.
3. Add salt and red chili powder or any other desired spices.
1. I am using Onions, Red and Green Bell peppers (Capsicum), Cabbage (Bandh
Gobi), Carrots and Tomatoes.
2. Mix all the vegetable you are using.
3. Add salt and red chili powder or any other desired spices.
Mix the vegetables
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Add salt and red chili powder
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4. Heat the flat cast iron griddle (tawah) on medium high.
5. Once the griddle become hot, test it by sprinkling drops of water on the
surface, when they sizzle and dance it means the griddle is ready. Turn the heat
down to medium low.
6. Greased the griddle with little oil and with spatula spread the oil evenly and let
it cook for 1 to 2 minutes to season the surface.
7. If the griddle is too hot it will not allow you to spread the batter well. Sprinkle
little water on the hot griddle to cool it.
5. Once the griddle become hot, test it by sprinkling drops of water on the
surface, when they sizzle and dance it means the griddle is ready. Turn the heat
down to medium low.
6. Greased the griddle with little oil and with spatula spread the oil evenly and let
it cook for 1 to 2 minutes to season the surface.
7. If the griddle is too hot it will not allow you to spread the batter well. Sprinkle
little water on the hot griddle to cool it.
Heat a cast Iron pan
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Grease the Pan
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8. With the cooking spoon mix the batter well. If the batter becomes thick then
add some water as needed.
9. Fill the ladle or ½ cup with the batter and gently pour onto the center of the hot
surface of the griddle, at this stage the pan has to be hot, otherwise batter
would not rise and the uthappam will be flat.
10. Do not spread the batter too much, uthappam is made thick. If the batter does
not spread on its own then you may lightly spread a bit.
add some water as needed.
9. Fill the ladle or ½ cup with the batter and gently pour onto the center of the hot
surface of the griddle, at this stage the pan has to be hot, otherwise batter
would not rise and the uthappam will be flat.
10. Do not spread the batter too much, uthappam is made thick. If the batter does
not spread on its own then you may lightly spread a bit.
Pour the batter on the pan
11. If you like thin and little crispy uthappam then with the back of the ladle or
spatula spread quickly from center to outward into about 6"circle. (I prefer to
make thin uthappam)
spatula spread quickly from center to outward into about 6"circle. (I prefer to
make thin uthappam)
Spread the batter
Batter is spreaded
12.. Quickly sprinkle the mix vegetables or desired toppings onto the batter .
Sprinkle Vegetables over batter
13. With a spatula press the vegetables into the batter.
Press the Vegetable with spatula
14. Drizzle some oil around the edges of the uthappam.
Drizzle oil around the edges of uthappam
15. Cover the Uthappam with a lid, turn the heat up to medium and let it cook for
2 minutes, so that vegetables become tender.
2 minutes, so that vegetables become tender.
Cover the Uthappam with a lid
16. Take the lid off. Upper surface of Uthappam looks cook and no longer runny
and the edges start to brown.
and the edges start to brown.
Edges of Uthappam becoming brown
17. Insert the spatula under the edges of the Uthappam to loosen and gently flip
it to other side.
it to other side.
Turn the uthappam to other side
Other side of Uthappam
18. With the spatula press the Uthappam around so that the vegetables stay on
the uthappam. Cook for 2 minutes or until bottom of uthappam become
lightly browned, then flip it back to other side, vegetables on the top.
the uthappam. Cook for 2 minutes or until bottom of uthappam become
lightly browned, then flip it back to other side, vegetables on the top.
Press around the uthappam
Turn the uthappam back again
Uthappam is cooked
19. Before you start making next uthappam, griddle should be wipe clean, reduce
the heat take a paper towel and wet it, squeeze all the water out then with the
wet towel rub all over the surface of the griddle to clean it that will cool the
griddle slightly. This ensures that next cake will spread evenly and will not
break because the griddle is too hot.
20. Serve uthappam hot with Coconut chutney.
the heat take a paper towel and wet it, squeeze all the water out then with the
wet towel rub all over the surface of the griddle to clean it that will cool the
griddle slightly. This ensures that next cake will spread evenly and will not
break because the griddle is too hot.
20. Serve uthappam hot with Coconut chutney.
Rava Uthappam served with coconut chutney
Tips:
1. While making uthappam you may need to add more water in the batter because
Rava (cream of wheat) absorb water.
2. Avoid adding tomatoes because after cooking they become gooey soft and that
can make uthappam very soft.
3. Sometimes it is hard to turn the Uthappam around because they might break, in
that case make small uthappam and make them little thin so that they become
crisp.
1. While making uthappam you may need to add more water in the batter because
Rava (cream of wheat) absorb water.
2. Avoid adding tomatoes because after cooking they become gooey soft and that
can make uthappam very soft.
3. Sometimes it is hard to turn the Uthappam around because they might break, in
that case make small uthappam and make them little thin so that they become
crisp.
Small Uthappam
Turn uthappam to other side
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Sprinkle vegetables
Small Uthappam
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Notes:
1. First do not skip the soaking of Rava and Rice flour mix in yogurt otherwise
you cannot flip the uthappam.
2. Next thing is to get the correct consistency of the batter. Neither thick like
Vada batter nor thin like Rava Dosa batter.
3. Customize the choice of veggies used. In addition to that, always use finely
chopped vegetables.
4. The Add of Rice flour and oil is to give crispy edges. Skip this if you like
perfectly soft uthappam.
5. Before cooking the uthappam, season the pan with few drops of oil. If you are
using non-stick then you do not need to season the pan just add some oil and
proceed to make Uthappam.
1. First do not skip the soaking of Rava and Rice flour mix in yogurt otherwise
you cannot flip the uthappam.
2. Next thing is to get the correct consistency of the batter. Neither thick like
Vada batter nor thin like Rava Dosa batter.
3. Customize the choice of veggies used. In addition to that, always use finely
chopped vegetables.
4. The Add of Rice flour and oil is to give crispy edges. Skip this if you like
perfectly soft uthappam.
5. Before cooking the uthappam, season the pan with few drops of oil. If you are
using non-stick then you do not need to season the pan just add some oil and
proceed to make Uthappam.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Uthappam with urad dal & rice Sooji ka dokhla (Cream of wheat dokhla)
Rava Idli Besan & sooji ka cheela
( Gram flour & cream of wheat pancake)
Umpa
Moong dal cheela (Pancake) Dosa
Uthappam with urad dal & rice Sooji ka dokhla (Cream of wheat dokhla)
Rava Idli Besan & sooji ka cheela
( Gram flour & cream of wheat pancake)
Umpa
Moong dal cheela (Pancake) Dosa
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