Suji/Rava Uttapam Recipe

Uttapam or Uthappam is a delicious South Indian tiffin breakfast of thick cheela / pancakes made with either idli batter or dosa batter. It is a popular and healthy breakfast choice . Here I sharing uttapam recipe from scratch made with semolina and curd batter. These soft and crispy fermented pancakes are gluten-free as well.

About

However, unlike dosa, Uttapam is little thicker and is topped with different types of veggies like onion, tomato, capsicum, carrot, green chilli, sweet corn etc. which makes it even more healthier and tastier.

Table Of Contents

• Uttapam

• Image of Uttapam

• About Uttapam

• Variants of Uttapam

• Ingredients

• Recipe Card

• Pro Tips

• Video

Traditional Uttapam or Othapam recipe uses fermented rice & lentil batter but here I am sharing a recipe of an Instant Rava Uttapam made with rava (suji/sooji) & curd. It is easy to prepare and can be served with a variety of South Indian chutney.

Variants Of Uttapam

There are few variants of Uttapam.

• Onion – To make onion uttapam, you just need to top the batter with finely chopped onions. This will enhance the taste.

• Tomato – Just like an onion, this verity of uttapa is topped with tiny cubed tomato, chilies, and green coriander leaves.

• Masala uttapam – Here the masala term is used for a mix of onion, capsicum , green chili, cilantro, and tomato. Who like spicy food they will love it.

• Cheese – Cheese is favourite to kids so cheese uttapams are perfect for kids and adults. Kids will surely love this. For this, cook both sides of uttapam just like you would make a plain uttapam. Then top it with cheese, cover it with a lid, and cook until cheese is melted. 

• Paneer: can be used as a topping as well.

• Cabbage:You can use cabbage, corn, broccoli, mushroom, etc. You can use one topping or go for more.

Ingredients  

• 1 cup Semolina

• ½ cup curd

• ½ tsp red chilli powder

• ½ cup Onion finely chopped

• ½ cup Capsicum finely chopped

• ½ cup Tomato chopped

• ½ tsp ginger chopped

• 1 Green chili finely chopped, optional

• 2 tablespoons Coriander leaves finely chopped

• 3-4 tablespoons Oil for cooking uttapam.

Recipe

👉For the Batter

• Mix together suji, curd, salt, ginger chopped, curry leaves, green chillies and water.

• Keep aside for 10mins.

👉Prep veggies

• Chop veggies in a bowl.

• Mix well.

👉 Batter Consistency

• After the rest of the batter is too thick then add a dash of water to lighten it a bit.

• We need a thick but pouring consistency batter to make the uttapam.

👉 Making Of Uttapam

• Heat a pan or a tawa and brush some oil or butter. Pour a laddle of the batter in the pan and let it cook for a minute.

• Apply on top onions, tomato, coriander, capsicum and a pinch of salt.

• Brush some oil on top and flip the uttapam. Cook on both sides till it browns and then remove.

• Serve them hot with peanut/coconut chutney.

👉Pro Tips

• The batter consistency is to be right (thick yet pourable). The thin batter makes flat uttapam and is not fluffy. With thick batter, uttapam stays uncooked/raw from the inside center.

• If pan is too hot sprinkle some water to maintain the temperature.

• If using a cast iron pan then make sure that is seasoned well. Rub a slice of onion that helps to prevent the batter from sticking to the pan.  

• Always cook on medium heat to get the perfect golden crust. If the heat is too high then it can get dark brown quickly and stays raw from the inside.

• The pan has to be clean and hot when you pour the batter. If you pour the batter on a cold pan then uttapam won’t get fluffy and turns out dense.