Rava uttapam is a simple pancake/uttapam prepared with just rava and yogurt and topped with finely chopped onions and tomatoes. This uthappam comes to your rescue when you are very hungry or short of time as it can be made instantly. It tastes very delicious when eaten hot from the tawa. Today we will learn how to make rava uttapam following this easy recipe with step wise pictures.
Instant Rava Uttapam-Sooji Uttapam
Prep Time : 5 mins (excluding resting time)
Cook Time : 10 mins
Yields: 2
Recipe Category: Breakfast-Sooji/Rava
Recipe Cuisine: South Indian
Author:Padhu Sankar
Yields: 2
Recipe Category: Breakfast-Sooji/Rava
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Semolina/Rava/Sooji – 1/3 cup
Curd/Plain Yogurt -1/3 cup
Salt to taste
Baking soda – a pinch
Toppings
Onion – 1 medium size finely chopped
Green chilli -1 finely chopped
Tomato – 1 seeded and finely chopped
Coriander leaves – 2 tbsp finely chopped
Oil for making uthappams
Preparation
Finely chop onion, tomatoes (discard seeds), coriander leaves and green chillies. You can even add finely chopped bell peppers (any color) if preferred. For kids you can omit green chillies.
In a bowl, mix together rava, curd and salt. Add little water, mix well and let it sit for 20-30 minutes.
After 20-30 minutes, if the batter is too thick, you can add more water to bring it to uttapam batter consistency (neither too thick nor watery).
Add a pinch of baking soda or cooking soda and mix well. Mix all the topping together in a bowl and keep it ready.
Method
Heat a tawa/griddle, when it is hot, pour a ladle of batter and spread it lightly. Drizzle a tsp of oil around the uttapam. The pancake/uttapam should be thick.
Top the uttapam with the prepared toppings and cook covered on medium heat.
Once the bottom has turned golden brown (you can lift it with a spatula and check), drizzle half a tsp of oil over the toppings (to prevent it from sticking to the tawa) and flip the pancake to the other side.
When the other side is cooked, remove the oothapam from the tawa and serve hot with instant tomato chutney.
Note– Do not allow the rava + curd mixture to sit for more than 30 minutes.
Allow the uthappam to get cooked well on medium heat before flipping it over.
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Hi Padhu,
I love the very looks and can feel the taste too…. Will surely make it. I did all my schooling upto 12th std in Bangalore since my dad was posted there In state bank of mysore. My mum and me are total fans of south Indian cuisine… Even though we are staying in Delhi since the past so many years, still we cannot forget the lovely people and fabulous culture and food practises. .I miss not been there. Mum learnt a lot there, chakali, idli, dosa, upma, ragi dishes, eava idlies, rava dosas and so much more…. Thanks i will try this lovely recipe for sure.
Love, take care
Is it mandatory to add baking soda
Adding baking soda or a little eno gives you softer rava uthappams
Wow super. Today surly I will try this. Thanks a lot sissy..
rava uthappam looks yummy…love any dishes made with rava….
Wow! looks so delicious I just love Indian foods thanks for uttapam's recipe with rava..
Hi Padhu, i made this today and loved it so much.. this instant recipe will come in handy for anyone who ran out of idli/dosa batter.. i did not add the baking soda but still we all loved the taste.. i also added fine carrot scrapings for the topping along with the other ingredients you suggested..thank you for the delicious recipe 🙂
Hi padhu, I tried this today but it was getting separated as I poured the batter on the rava.
I think I have done something wrong !!
Do not soak the rava for too long.Also make small uthappams so that it is easy for your to remove it from the tawa.
Did u make these with roasted rava?
I used only roasted rava. I get roasted rava ready made.
which variety of rava we can use?
chiroti or bensi rava?
Use any rava variety.
Hi what kind of dosai kal do you use?? I have my dosas getting stuck all the time.. could you do a post on the range of cookware you recommend for using in India ? Preferably the ones that are easily buyable from anywhere online ?? Thanks a lot
I use iron dosa tawa available locally. I got my iron tawa/dosa kal in Trichy. You can try in Chennai also. (try in Mylapore area).For this recipe, I have used only non stick.
Padu
Should we not fry raga a bit ?
I used roasted rava. No need to fry again.
I missed your note section and left the rava curd mixture to sit more than one hour. What happens in that case? Should I discard the batter?
No need. Continue and cook on low heat. You will have difficulty taking the uthappam if you soak it for a long time. That’s all