Rava Poha Uttapam Recipe – Easy South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Rava Poha 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 quicker and easier than a full-blown dosa routine, right? That’s where this Rava Poha Uttapam comes in. It’s fluffy, slightly tangy, and absolutely delicious – and honestly, it’s become a weekend staple in my house. I first made this when I was craving something savory but didn’t want to spend hours in the kitchen. It’s been a hit ever since!

Why You’ll Love This Recipe

This Rava Poha Uttapam is a fantastic option for a quick and satisfying meal. It’s ready in under 30 minutes, requires minimal effort, and is a great way to use up ingredients you likely already have in your pantry. Plus, it’s incredibly versatile – you can customize it with your favorite toppings and veggies. It’s a perfect introduction to South Indian cooking for beginners, too!

Ingredients

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

• 1 cup rava / semolina / suji
• 1 cup poha / beaten rice
• 1 cup curd / yogurt
• 2 tsp sugar
• 2 cups water (divided – 1 cup + 1 cup)
• ½ tsp salt (adjust to taste)
• 1 tsp eno fruit salt

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Rava / Semolina / Suji: Types and Toasting

Rava comes in different textures – fine, medium, and coarse. For Uttapam, I prefer using fine or medium rava. Toasting the rava lightly in a dry pan for a few minutes before using it adds a lovely nutty flavor and helps it cook better. Just keep an eye on it, you don’t want it to burn! (About 50-75g of rava)

Poha / Beaten Rice: Choosing the Right Kind

You want to use the flat, thin poha, not the thick, puffed variety. The flat poha blends more easily and gives a better texture to the Uttapam. (About 50-75g of poha)

Curd / Yogurt: Full-Fat vs. Low-Fat & Regional Variations

I usually use full-fat curd for a richer flavor and softer Uttapam. However, low-fat curd works just fine too! In South India, you’ll find different types of curd – some are tangier than others. Adjust the sugar accordingly if your curd is particularly tart. (About 200-240ml of curd)

Eno Fruit Salt: Understanding its Role & Substitutes

Eno fruit salt is the secret to that lovely fluffy texture. It creates a chemical reaction with the curd, releasing carbon dioxide bubbles. If you don’t have Eno, you can substitute it with ½ tsp baking soda + 1 tsp lemon juice. But Eno really does give the best results! (About 5-7g of Eno)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to make a smooth powder. Blend the rava and poha together in a mixer until you have a fine powder. Don’t worry if it’s not completely smooth, a little texture is okay.
2. In a large bowl, combine the rava-poha powder with the curd, sugar, and salt. Add 1 cup of water and mix everything really well until you have a smooth batter.
3. Now, add the remaining 1 cup of water gradually, mixing until you reach a flowing batter consistency. It should be pourable, but not too runny. Think pancake batter!
4. This is where the magic happens! Gently mix in the Eno fruit salt. You’ll see the batter start to become frothy and bubbly almost immediately.
5. Don’t wait around! Immediately pour a ladleful of batter onto a hot tawa (griddle). Spread it out gently into a circle.
6. Cook on medium flame until the top starts to set and you see bubbles forming. It should take about 2-3 minutes per side.
7. Flip carefully and cook for another minute or two until golden brown.
8. Serve hot with your favorite chutney! Coconut chutney is a classic pairing, but tomato chutney or even sambar work beautifully too.

Expert Tips

• Hot Tawa is Key: Make sure your tawa is properly heated before pouring the batter. A hot surface ensures a crispy Uttapam.
• Don’t Overmix: Once you add the Eno, mix gently. Overmixing will deflate the batter and result in less fluffy Uttapams.
• Oil Wisely: Use a little oil around the edges of the Uttapam while cooking to help it crisp up.

Variations

This recipe is a blank canvas for your creativity!

• Vegan Uttapam: Substitute the curd with plant-based yogurt (like cashew or soy yogurt).
• Gluten-Free Uttapam: This recipe is naturally gluten-free, as long as your Eno fruit salt doesn’t contain any gluten-based additives. Always double-check the label!
• Spice Level Adjustments: Add a pinch of red chili powder or finely chopped green chilies to the batter for a spicy kick. My friend, Priya, loves adding a dash of asafoetida (hing) for extra flavor.
• Festival Adaptations (Ganesh Chaturthi, etc.): During Ganesh Chaturthi, we often add grated coconut and chopped coriander to the batter for a festive touch.

Serving Suggestions

Uttapam is best enjoyed hot, straight off the tawa! Serve it with:

• Coconut Chutney
• Tomato Chutney
• Sambar
• A sprinkle of grated coconut and chopped coriander

Storage Instructions

While Uttapam is best enjoyed fresh, you can store leftover batter in the refrigerator for up to 24 hours. The batter might lose some of its fluffiness, but it will still be tasty. You may need to add a tiny pinch of Eno when cooking the refrigerated batter to revive the fluffiness.

FAQs

Let’s answer some common questions!

What is the best way to get the Uttapam crispy?

A hot tawa and a little oil around the edges are your best friends! Don’t overcrowd the tawa either – cook one Uttapam at a time for optimal crispiness.

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

You can make the batter ahead of time, but don’t add the Eno until just before you’re ready to cook. The batter can be stored in the refrigerator for up to 24 hours.

What can I substitute for Eno fruit salt?

You can use ½ tsp baking soda + 1 tsp lemon juice, but Eno gives the best results.

Is Poha essential for this recipe, or can I omit it?

Poha adds a lovely texture and subtle sweetness to the Uttapam. While you can omit it, the Uttapam won’t be quite as good. If you do omit it, you might need to adjust the amount of water slightly.

What is the ideal consistency of the Uttapam batter?

The batter should be pourable, like pancake batter. It should flow easily but not be too runny.