Rava Uttappam is an easy to make South Indian breakfast or snack dish. It is a healthy dish as we use lots of vegetables in its preparation.
Fine Rava (Sooji/ Semolina) – 1 cup
Slightly Sour Curd – 1 cup
Finely Chopped Onion – ¼ cup
Finely Chopped Capsicum – ¼ cup
Finely Chopped Tomato – ¼ cup
Finely Chopped or Grated Carrot – ¼ cup
Finely Chopped Coriander Leaves – ¼ cup
Finely Chopped Green Chilli – 2
Grated Ginger – 1 tsp
Baking Soda or Eno Fruit Salt – ¼ tsp
Salt to taste
Oil or Ghee – for greasing the pan.
Whisk the Yogurt and make it smooth.
Take Rava in a mixing bowl. Add Yogurt and Salt. Mix well and set aside for 15 to 20 minutes.
When the batter is resting, chop all the vegetables, Green Chilli, Ginger and Coriander Leaves. (Keep aside a little of each vegetable aside for topping later)
The batter will become thick after 20 minutes since the Rava will absorb the Yogurt. Add all the vegetables, Green Chilli, Ginger and Coriander Leaves to the batter. Add ¼ to ½ cup of water and mix well.
The batter should be thick, but running consistency. Add the Baking Soda or Eno Salt to the batter and stir well.
Heat a non-stick pan or Tawa over medium heat. Add a few drops of Oil on the pan and spread it evenly.
Spread a ladle of batter in the middle of the pan and spread it into a circle of 5 to 6 inches diameter. The Uttappam should be thick.
Top the Uttappam with the vegetables. Press the topping slightly into the Uttappam with a spatula.
Drizzle some Oil or Ghee on the edges of the Uttappam and also all over the topping. When the bottom of the Uttappam turns golden brown, flip it to the other side.
Cook the other side also for 3 to 4 minutes over medium heat.
When it is cooked, serve hot.
Make the Rava Uttappam without the vegetable topping.
Top the Uttappam with grated cheese.
Cover pan with a lid. Cook for a couple of minutes over low flame and serve hot.
Serve either variety of rava utappam with sambhar and chutney!