Rava Uttapam Recipe – Easy Vegetable Semolina Pancakes

Last Updated on 2 months by Neha Deshmukh

Rava Uttapam Recipe – Easy Vegetable Semolina Pancakes

Introduction

Okay, let’s be real – who doesn’t love a good uttapam? These savory semolina pancakes are a staple in South Indian households, and for good reason! They’re quick, easy, and incredibly versatile. I remember the first time I tried making these… it was a bit of a learning curve, but now? They’re a weekend breakfast regular at my place. This recipe is my go-to – simple, flavorful, and always a hit. Get ready to whip up some seriously delicious Rava Uttapam!

Why You’ll Love This Recipe

This Rava Uttapam recipe is perfect for a quick breakfast, a light lunch, or even a satisfying snack. It’s naturally vegetarian, and you can easily customize the veggies to your liking. Plus, it’s a fantastic way to use up leftover vegetables! It’s a relatively easy recipe, even for beginners, and the results are so rewarding.

Ingredients

Here’s what you’ll need to make these delightful Rava Uttapam:

• 1 cup rava / semolina / suji (coarse) – about 150g
• ?? cup curd – about 180-200ml (see ingredient notes for variations)
• ?? tsp salt – about ½ tsp (plus a pinch for the vegetable topping)
• ?? cup water – about ¾ – 1 cup (adjust for batter consistency)
• 1 onion (finely chopped)
• ?? capsicum (finely chopped) – about ½ cup
• 1 carrot (grated)
• 1 tomato (finely chopped)
• 2 tbsp coriander (finely chopped)
• 1 inch ginger (finely chopped)
• 1 chilli (finely chopped) – adjust to your spice preference
• Few curry leaves (chopped) – about 10-12
• ?? tsp salt – about ¼ tsp (for the vegetable topping)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rava / Semolina / Suji (Coarse) – Types and Uses

Using coarse rava is key for that lovely, slightly grainy texture in uttapam. Fine rava tends to make them a bit too soft. You can find rava in most Indian grocery stores, or online.

Curd – Regional Variations & Substitutions

Traditionally, this recipe uses plain curd (yogurt). In South India, you’ll often find people using slightly sour curd, which adds a lovely tang. If you don’t have curd, you can substitute it with plain yogurt, or even a mixture of yogurt and a tablespoon of lemon juice.

Unique Spice Blend – Curry Leaves & Green Chilli

Don’t skip the curry leaves! They add such a wonderful aroma and flavor. And the green chilli? That’s where you can control the heat. I like to use a medium-spicy green chilli, but feel free to adjust to your preference.

Vegetable Choices – Customization Options

This is where you can really get creative! I love the classic onion, capsicum, carrot, and tomato combo, but you can add anything you like. Peas, beans, corn, even finely chopped spinach would be delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the rava, curd, and salt. Mix well until everything is nicely combined.
2. Now, add water gradually, mixing as you go. You want a batter that’s thick but pourable – think pancake batter consistency.
3. Once you’re happy with the consistency, cover the bowl and let it rest for 20 minutes. This allows the rava to absorb the moisture and develop a nice texture.
4. While the batter is resting, prepare the vegetable topping. In a separate bowl, mix together the chopped onion, capsicum, grated carrot, chopped tomato, coriander, ginger, chilli, curry leaves, and a pinch of salt.
5. Heat a flat pan (tawa) or a non-stick skillet over medium heat. Lightly grease it with oil.
6. Pour a ladleful of batter onto the hot pan, spreading it into a small circle – about 3-4 inches in diameter.
7. Top the uttapam with a generous spoonful of the vegetable mixture, gently pressing it into the batter.
8. Drizzle a little oil around the edges of the uttapam.
9. Cover the pan and cook for 1-2 minutes, or until the base turns golden brown and crispy.
10. Flip the uttapam carefully and cook the other side for another minute or so, until golden brown.
11. Serve hot with coconut chutney or tomato sauce.

Expert Tips

A few little secrets to uttapam success!

Achieving the Perfect Uttapam Texture

The key is to let the batter rest! This allows the rava to fully absorb the liquid, resulting in a soft and fluffy uttapam.

Adjusting Batter Consistency

If the batter is too thick, add a little more water, one tablespoon at a time. If it’s too thin, add a tablespoon of rava and let it rest for a few more minutes.

Preventing Uttapams from Sticking

Make sure your pan is hot enough before you pour the batter. A well-heated pan will prevent the uttapam from sticking. Also, a good non-stick pan is your friend!

Variations

Let’s get creative!

Vegan Rava Uttapam

Substitute the curd with plant-based yogurt (like soy or coconut yogurt). It works beautifully!

Gluten-Free Rava Uttapam

This recipe is naturally gluten-free, as long as you use pure rava.

Spice Level Adjustment – Mild to Spicy

Adjust the amount of green chilli to your liking. You can also add a pinch of red chilli powder for extra heat.

Festival Adaptations – Ganesh Chaturthi & Breakfast Specials

Uttapam is a popular offering during Ganesh Chaturthi. You can make mini uttapams for the pooja. They’re also perfect for a festive breakfast with family and friends!

Serving Suggestions

Rava Uttapam is best enjoyed hot, straight off the pan. Serve it with:

• Coconut chutney (a classic!)
• Tomato chutney
• Sambar
• A dollop of butter

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 can be stored in the fridge for a day, but it might thicken, so add a little water before using.

FAQs

Got questions? I’ve got answers!

What type of rava is best for uttapam?

Coarse rava (also known as semolina or suji) is the best choice. It gives the uttapam a nice texture.

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

Yes, you can! The batter can be made a few hours in advance and stored in the refrigerator. It’s best to use it within 24 hours.

How do I get the uttapam base crispy?

Make sure your pan is hot enough and drizzle a little oil around the edges before cooking. Covering the pan also helps to create steam, which makes the base crispy.

What can I substitute for curd in this recipe?

You can use plain yogurt, or a mixture of yogurt and lemon juice. Plant-based yogurt also works well for a vegan option.

Can I add other vegetables to the uttapam topping?

Absolutely! Feel free to add any vegetables you like – peas, beans, corn, spinach, etc.