Rava Uttapam
Rava uttapam is made with a batter made from semolina, curd and salt which needs fermentation by adding a small amount of baking powder or baking soda. The addition of fresh vegetables, which include finely chopped capsicum, tomatoes, onion, ginger, and chilies, provides both texture and taste to the dish.
Ingredients
To make the batter for Rava Uttapam:
- 1 cup Rava semolina or sooji
- ½ cup Dahi
- ½ cup water
- Salt to taste
- ½ tsp baking powder or baking soda
To make the vegetable topping for Uttapam:
- 2 pieces tomatoes medium size, finely chopped, without seeds
- 1 piece onion medium size, finely chopped
- 1 piece capsicum medium size, finely chopped, without seeds
- 2 pieces green chilies finely chopped
- 1 piece ginger peeled, finely chopped
- 1 tbsp coriander leaves finely chopped
To fry the Uttapam:
- Butter or vegetable oil, as much as required to grease the tawa
- Vegetable oil as much as required for applying on the Uttapam surface
Instructions
- Take 1 cup of Rava (semolina or sooji), ½ cup of Dahi, ½ cup of water and salt to taste in a bowl. Mix, cover, and keep aside for 10 minutes.
- Add more water. Mix, and add ½ tsp of baking powder to make a batter of free-flowing consistency.
- Finely chop 2 pieces of tomatoes (medium size, without seeds), one medium-sized onion, a medium-sized capsicum without its seeds, 2 pieces of green chilies (finely chopped), and a piece of ginger (1 inch in size).
- Mix the chopped tomatoes, capsicum, onions, 1 tsp of chopped ginger, and 1 tbsp of finely chopped coriander leaves.
- Grease a tawa with butter or vegetable oil. Pour a ladle of Rava batter when hot. Put a bit of the vegetable topping. Fry for a minute on a medium flame.
- When you see bubbles, apply a bit of vegetable oil on it before flipping. Fry on a high flame. Remove when done.
- Your soft and tasty homemade Rava Uttapam is ready.
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Notes
You can use sweet or sour Dahi to make this dish.
Adding water to make the Rava batter is crucial because semolina absorbs moisture fast.
Stir the batter first for 2 minutes and then for a minute. This will make your Uttapams soft.
Proper fermentation of the batter is crucial. So, adding baking powder should not be skipped.
Mix everything nicely to achieve a free-flowing batter. It will spread easily on the tawa.
Nutrition Info (Estimation Only)
Nutrition Facts
Rava Uttapam
Amount per Serving
Calories
245
Calories from Fat 72
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
12
mg
4
%
Sodium
96
mg
4
%
Potassium
238
mg
7
%
Carbohydrates
37
g
12
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
7
g
14
%
Vitamin A
1062
IU
21
%
Vitamin C
41
mg
50
%
Calcium
84
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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