Food from the south of India does hold a special place in our hearts. Every meal from the cuisine is so excellent, whether it's the soothing idli-sambhar or a cup of filter coffee! In addition to the typical rice-based cuisines, rava or semolina is frequently utilised in many different foods. The common grain may be used to make any dish in a couple of minutes and is a quick and simple alternative to the fermented batters. We have seen so many South Indian dishes cooked using rava or semolina, from rava masala dosa to rava appe. But do you know about rava uttapam? The perfect South Indian breakfast delight, this chewy and delectable recipe makes a great treat.Rava uttapam is simply the traditional uttapam dish with the addition of sooji or rava. Instead of using rice or dal, sooji is used to make the batter. This gives the uttapam a lovely, chewy texture and a very delicious flavour! Furthermore, the sooji inclusion eliminates the requirement for an extended fermentation of the batter. Without any hassle, the fast rava uttapam can be made in a couple of minutes.
uttapam/ pinterest.com
- 1 cup Fine sooji (rava)
- 2 tbsp Curd
- 1 tbsp Ginger-garlic paste
- 1 tsp Salt
- 1 tbsp Curry leaves (small)
- 1 tbsp Mustard seeds (optional)
- 1 Green chilli, chopped
- 1/4 cup Carrot, grated
- 1/4 cup Capsicum, diced
- 1/4 cup Tomato, diced
- 1/4 cup Onion, diced
- 1/2 tsp Fruit salt
Method
- Pour some sooji into a bowl. Mix in the curd. Add water to the mixture now, gradually. We want a batter that is slightly thick, so don't add too much. Ten minutes should pass while the batter is set aside and rested.
- To the mixture, add salt, green chilli, ginger-garlic paste, and all the vegetables. If necessary, modify the water.
- Heat oil in a pan, add mustard seeds (optional), and curry leaves to make the uttapam's tempering. Sputter it, take it off the heat, and combine it all in the same bowl. The uttapam batter should next be quickly mixed in fruit salt. Place it aside for a moment.
- A nonstick tawa or uttapam griddle should be heated. Do not forget to lubricate it with some oil.
- In tiny batches, pour the batter onto the tawa. Use the spatula to flatten it, then cook it for 4-5 minutes over medium-low heat.
- Flip the uttapam over once it begins to brown so that the other side can also cook. Once both sides are done, turn off the heat and serve with your preferred chutney.
