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5 from 5 votes

Rava Uttapam / Suji Uttapam

Rava Uttapam is a South Indian breakfast made with semolina along with yogurt, veggies, and idli masala. Uttapam is served with chutney.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast & Brunch, Main Course
Cuisine: Indian, South Indian
Servings: 10 uttapams
Author: Nisha Kapur

Equipment

Ingredients

for rava uttapam batter

  • 2 cups suji/rava aka semolina
  • 1 cup yogurt
  • 1 tsp salt
  • 1 cup water
  • 1/2 tsp eno
  • 1/4 cup - 1/2 cup water - needed after 20 minutes of waiting to thin out batter slightly

for toppings on each uttapam

  • spray coconut/avocado oil on skillet
  • 2 tbsp onion chopped
  • 2 tbsp tomato chopped
  • 1 tbsp fresh cilantro chopped
  • 1/2 tsp green chilies finely chopped
  • sprinkel of Kashmiri red chili powder, for color optional
  • 1/2-1 tsp gunpowder/idli masala homemade or store-bought
  • 1/2 tsp avocado oil for each uttapam

Instructions

Make the Rava Uttapam Batter

  • In a large bowl, add rava/suji (semolina), yogurt, salt, and water. Mix.
  • Now add ENO. Let this batter rest for 20 minutes.
  • In the meantime, chop onions, tomatoes, cilantro, and green chilies.
  • Make cilantro chutney - I winged it and added some tadka. I basically made my Cilantro Chutney, added some yogurt, and made a tadka (tempering) of oil, mustard seeds, curry leaves, and dry red chilies. I don't have a recipe for this, just winged it. Of course, you can use store-bought too or also make coconut chutney.
  • After 20 minutes, your batter will look like this. The rava absorbs all the water.
  • You need to add more water for a consistency that is still thick, but you can still pour. Add 2 tbsp of water at a time and keep adding water until you have a pouring consistency, but is still thick. I will estimate you will need roughly 1/4 cup to 1/2 cup of water - but start with less.
  • This is what you should have.

Cook Rava Uttapam

  • Heat up a castiron skillet on low-medium heat. Once hot, spray coconut oil or add a little avocado oil, like 1/2 tbsp.
  • Using a 1/3 cup measurement, pour the batter onto the hot skillet. Spread it out a little.
  • Add onions, tomatoes, cilantro, green chilies, Kashmiri red chili powder for color, and gunpowder (aka idli masala - this is optional, but tastes great).
  • Drizzle  1/2 tsp of avocado oil over the uttapam.
  • Flip the uttapam and cook for 2-3 minutes on the other side. I love my uttapam well cooked.
  • Flip and this is what the veggie side should look like.
  • Place on a plate and enjoy with chutney.

Nutrition

Calories: 157kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 247mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg