Bread Rava Uttapam Recipe – Quick Indian Vegetable Pancake

Last Updated on 2 months by Neha Deshmukh

Bread Rava Uttapam Recipe – Quick Indian Vegetable Pancake

Introduction

Okay, let’s be real – sometimes you just want something delicious fast. And this Bread Rava Uttapam is exactly that! I first stumbled upon this recipe when I was craving a savory snack but didn’t want to spend hours in the kitchen. It’s a brilliant way to use up leftover bread, and honestly, it tastes amazing. Think of it as a super-quick, veggie-packed Indian pancake. It’s become a regular in my house, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Bread Rava Uttapam is a winner for so many reasons. It’s incredibly easy to make, requires minimal ingredients, and is ready in under 20 minutes. Plus, it’s a fantastic way to sneak in some extra veggies – perfect for picky eaters (or just for getting your daily dose!). It’s a delightful breakfast, snack, or even a light meal.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 pav or 5 slices bread
• ¾ cup rava (semolina) – about 150g
• ¾ cup curd (yogurt) – about 180ml
• 1 cup water – 240ml
• 1 tbsp rice flour
• ½ tsp turmeric powder
• ½ tsp salt (or to taste)
• ½ cup carrot (finely chopped)
• ½ cup capsicum (finely chopped)
• 4 beans (finely chopped)
• 2 tbsp sweet corn
• ½ cup tomato (finely chopped)
• 1 green chilli (finely chopped) – adjust to your spice preference!
• 2 tbsp coriander (finely chopped)
• Oil, as needed

Ingredient Notes

Let’s talk ingredients for a sec!

• Rava/Semolina: This is key for that lovely texture. I prefer using fine rava, but medium rava works too – it’ll just give a slightly coarser texture.
• Bread: You can use any soft bread you like! Pav, white bread, or even whole wheat bread all work beautifully. Stale bread is perfect for this, giving it a nice texture.
• Vegetables: Feel free to get creative here! This is where you can really make it your own. I love the combination I’ve listed, but peas, onions, spinach, or even grated zucchini would be fantastic. Regional preferences really shine here – in South India, you might find this with finely chopped onions and curry leaves.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, break the bread slices into small pieces and pop them into a bowl. Add the rava, curd, and water.
2. Give it a good mix! You want the bread to soften up nicely.
3. Now, blend the mixture in a blender until it’s a smooth paste. Don’t worry if it’s not perfectly smooth – a little texture is nice.
4. Pour the mixture back into the bowl. Add the rice flour, turmeric, and salt. Mix well to combine.
5. Time for the veggies! Add the chopped carrot, capsicum, beans, tomato, chilli, coriander, and sweet corn. Stir everything together until you have a thick, vibrant batter.
6. Heat a tawa (griddle) over medium heat. Drizzle a little oil around the edges.
7. Pour a ladleful of batter onto the hot tawa. Gently spread it out into a thick circle.
8. Drizzle a little more oil around the edges. Cook for a few minutes until the bottom turns golden brown and crispy.
9. Carefully flip the uttapam and cook the other side until it’s also golden and crisp.
10. Fold it in half and serve hot!

Expert Tips

• Don’t overcrowd the tawa. Cook one uttapam at a time for the best results.
• If the batter is too thick, add a splash of water. If it’s too thin, add a little more rava.
• Cooking on medium heat is key to ensure the uttapam cooks through without burning.

Variations

• My Family’s Favorite: My kids love it when I add a sprinkle of grated cheese on top while it’s cooking!
• Spicy Kick: Add a pinch of red chilli powder to the batter for an extra spicy uttapam.
• Herb Heaven: Experiment with different herbs like mint or curry leaves.

Vegan Adaptation

Want to make this vegan? It’s super easy! Simply swap the curd (yogurt) for a plant-based yogurt alternative. Coconut yogurt works particularly well.

Gluten-Free Adaptation

For a gluten-free version, use gluten-free bread and ensure your rice flour is certified gluten-free.

Spice Level Adjustment

Adjust the amount of green chilli to your liking. You can also add a pinch of red chilli powder for extra heat. If you prefer no spice, simply omit the chilli altogether.

Festival Adaptations

This is a fantastic option for a quick breakfast or snack during festivals like Ganesh Chaturthi or Diwali. It’s light, flavorful, and easy to make for a crowd.

Serving Suggestions

Serve your Bread Rava Uttapam hot with:

• Coconut chutney
• Sambar
• Mint-coriander chutney
• A dollop of yogurt

Storage Instructions

Leftover uttapam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving. The batter is best used immediately, but can be stored for up to 24 hours in the fridge.

FAQs

What type of bread works best for this uttapam?

Any soft bread will do! Pav, white bread, or whole wheat bread are all great options. Stale bread actually works really well too.

Can I make the batter ahead of time? If so, how long can it be stored?

Yes, you can! The batter can be stored in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before cooking.

What other vegetables can I add to the uttapam?

The possibilities are endless! Try peas, onions, spinach, grated zucchini, or any other veggies you like.

Is it possible to make smaller, mini uttapams?

Absolutely! Just use a smaller ladle to pour the batter onto the tawa. They’ll cook a little faster, so keep a close eye on them.

What is the best accompaniment for Bread Rava Uttapam?

Coconut chutney and sambar are classic pairings, but mint-coriander chutney or a simple dollop of yogurt are also delicious!