Poha Rava Uttapam Recipe – Easy South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Poha Rava Uttapam Recipe – Easy South Indian Pancake

Hey everyone! If you’re anything like me, you love a good South Indian breakfast. But sometimes, you want something a little different, a little quicker than the usual dosa or idli routine. That’s where this Poha Rava Uttapam comes in! It’s fluffy, flavorful, and honestly, so easy to make. I first stumbled upon this recipe when trying to use up some leftover poha, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Poha Rava Uttapam is a fantastic twist on the classic Uttapam. It’s a brilliant way to use up poha, and the addition of rava (semolina) gives it a lovely texture. It’s quick to prepare, cooks up in minutes, and is incredibly versatile – perfect for a weekday breakfast, a weekend brunch, or even a light dinner. Plus, it’s naturally vegetarian and can easily be made gluten-free!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Uttapams:

• 1 cup thin poha
• 1 cup coarse rava/semolina
• 1 cup curd (yogurt)
• 1 tsp salt
• 0.5 cup water (approximately 120ml)
• 0.25 tsp baking soda (approximately 1.25g)

Ingredient Notes

Let’s talk ingredients for a sec! Using thin poha is key here – it blends more easily and gives a softer texture. If you only have thick poha, you can soak it for a little longer.

Now, about the rava. I prefer coarse rava for this recipe, as it adds a nice bit of texture. You can find it labelled as ‘sooji’ in many Indian grocery stores. Don’t worry too much about being exact with the measurements – a little more or less rava won’t ruin things!

And finally, the curd! Full-fat curd works best for a richer flavour and softer Uttapams, but you can use low-fat if you prefer. Make sure it’s nicely whisked and smooth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse 1 cup of thin poha in water. Don’t oversoak it, just a quick rinse to get rid of any dust. Then, gently squeeze out any excess moisture and transfer it to a large bowl.
2. Add 1 cup of coarse rava/semolina, 1 cup of curd, and 1 tsp of salt to the bowl with the poha. Give everything a good mix – get in there with your hands if you need to!
3. Pour in about 0.5 cup of water (around 120ml), cover the bowl, and let the mixture rest for at least 15 minutes. This allows the rava to absorb the water and the poha to soften.
4. After 15 minutes, transfer the soaked mixture to a blender. Add another 0.25 cup of water (around 60ml) and grind it into a smooth batter. It should be similar in consistency to dosa batter.
5. Now, the secret ingredient! Mix in 0.25 tsp of baking soda into the batter. This is what gives the Uttapams their lovely fluffiness.
6. Heat a non-stick pan or tawa over medium heat. Pour a ladleful of batter onto the hot pan and gently spread it out into a circle. Don’t worry about making it perfect!
7. Cook for about 2-3 minutes, or until the edges start to lift and the surface forms tiny pores. Flip it over and cook for another minute or so, until golden brown.
8. Serve hot with your favourite chutney and sambar!

Expert Tips

• Don’t skip the resting time! It’s crucial for the rava to absorb the water properly.
• If the batter is too thick, add a tablespoon of water at a time until you reach the desired consistency.
• Make sure your pan is hot enough before pouring the batter. This will help the Uttapams cook evenly and get a nice golden colour.
• A little ghee around the edges while cooking adds a lovely flavour!

Variations

Let’s get creative!

• Gluten-Free Adaptation: This recipe is already naturally gluten-free as long as you ensure your curd is gluten-free.
• Spice Level: If you like a little heat, add 1-2 finely chopped green chilies to the batter. My friend, Priya, always adds a pinch of red chilli powder too!
• Serving Size Adjustments: This recipe makes about 12 small Uttapams. You can easily halve or double the recipe depending on how many you’re feeding.
• Festival Adaptations: These are perfect for Ganesh Chaturthi! You can make mini Uttapams as an offering.

Serving Suggestions

Uttapams are best enjoyed hot off the pan! Here are some of my favourite accompaniments:

• Chutney options: Coconut chutney, tomato chutney, and mint-coriander chutney are all fantastic choices.
• Sambar pairing: A classic sambar is the perfect partner for Uttapams.

Storage Instructions

If you have any leftover batter (which is unlikely!), you can store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before using.

FAQs

Let’s answer some common questions:

• What is the best type of Poha to use for Uttapam? Thin poha is best, but if you only have thick poha, soak it for a little longer.
• Can I make the batter ahead of time? Yes, you can! Just add the baking soda right before cooking.
• How do I get the Uttapam crispy? Make sure your pan is hot enough and use a little oil or ghee while cooking.
• What can I substitute for curd/yogurt? You can use buttermilk or even a little lemon juice mixed with water as a substitute, but the flavour will be slightly different.
• Can I cook this on a stovetop instead of a non-stick pan? While a non-stick pan is ideal, you can use a well-seasoned cast iron skillet or a regular flat tawa. Just make sure to grease it well to prevent sticking.

Enjoy making (and eating!) these delicious Poha Rava Uttapams! Let me know how they turn out in the comments below. Happy cooking!