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Rava uttapam is a popular South Indian dish that is not only healthy but also incredibly delicious. It is made with semolina (rava) and a variety of vegetables. This dish is perfect for a hearty breakfast or a light brunch. This rava uttapam recipe is sure to become your go-to breakfast option that is loved by the entire family.

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Rava uttapam is a variation that uses semolina instead of rice, making it a quick and easy option for a satisfying meal. Loaded with flavors and textures. Rava uttapam is a perfect balance of crispy and soft, tangy and spicy, making it a favorite among kids and adults alike.

Rava uttapam is not only delicious but also highly nutritious. Semolina (rava), the main ingredient in this dish, is a good source of carbohydrates, fiber, and protein. It is also rich in essential vitamins and minerals, making it a healthy breakfast option to start your day with.

Here we will give an easy Rava uttapam recipe.

Table of Contents

INGREDIENTS :

1 cup Semolina (Rava)
1/2 cup Curd
Salt to taste
Water as required
1 finely chopped Onion
1 finely chopped Tomato
2 tbsp finely chopped Coriander leaves
2 finely chopped green Chili
Oil

Steps for Rava Uttapam :

In a mixing bowl, combine the 1 cup semolina (rava), 1/2 cup curd, salt, and water as required. Mix thoroughly to make a smooth batter.

The consistency of the batter should be thick yet pourable.

Let the batter rest for 10 to 15 minutes to allow the flavors to meld and the semolina to absorb the liquid.

Now, heat a non-stick griddle or a tawa on medium heat. Drizzle a little oil and spread it evenly using a spoon or a brush.

Then pour a ladleful of the rava uttapam batter onto the hot griddle and spread it gently using a circular motion to form a thick shape.

After that, sprinkle the finely chopped onion, tomato, coriander, and green chilies evenly on top of the uttapam batter.

Press the toppings gently with a spatula so that they stick to the batter.

Then drizzle some more oil around the edges of the uttapam and let it cook on medium heat for 2-3 minutes, or until the bottom turns golden brown and crispy.

Then flip the uttapam using a spatula and cook the other side for another 2-3 minutes, or until it is cooked through and crispy.

Once cooked, transfer the rava uttapam to a serving plate and repeat the process with the remaining batter and toppings to make more Rava uttapams.

Rava uttapam is ready. Serve hot with coconut chutney or tomato chutney or sambar.

Tips for making perfect Rava Uttapam

Make sure the batter is of the right consistency – thick yet pourable. If it’s too thick, add a little water to adjust the consistency.

Let the batter rest for 10-15 minutes before making the uttapam. This allows the semolina to absorb the liquid and results in a softer texture.

Use a non-stick griddle or tawa for the best results.

You can change the topping of the vegetables according to your taste. If you want, you can also use carrots or mushrooms.

You can also add grated cheese or paneer for an extra flavor.

More breakfast recipes,

RECIPE CARD

Rava Uttapam Recipe

Course: BreakfastCuisine: South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Rava uttapam is perfect for a hearty breakfast or a light brunch. This rava uttapam recipe is sure to become your go-to breakfast option that is loved by the entire family.

Ingredients :

1 cup Semolina (Rava)
1/2 cup Curd
Salt to taste
Water as required
1 finely chopped Onion
1 finely chopped Tomato
2 tbsp finely chopped Coriander leaves
2 finely chopped green Chili
Oil

Directions

In a mixing bowl, combine the 1 cup semolina (rava), 1/2 cup curd, salt, and water as required. Mix thoroughly to make a smooth batter.
The consistency of the batter should be thick yet pourable.
Let the batter rest for 10 to 15 minutes to allow the flavors to meld and the semolina to absorb the liquid.
Now, heat a non-stick griddle or a tawa on medium heat. Drizzle a little oil and spread it evenly using a spoon or a brush.
Then pour a ladleful of the rava uttapam batter onto the hot griddle and spread it gently using a circular motion to form a thick shape.
After that, sprinkle the finely chopped onion, tomato, coriander, and green chilies evenly on top of the uttapam batter.
Press the toppings gently with a spatula so that they stick to the batter.
Then drizzle some more oil around the edges of the uttapam and let it cook on medium heat for 2-3 minutes, or until the bottom turns golden brown and crispy.
Then flip the uttapam using a spatula and cook the other side for another 2-3 minutes, or until it is cooked through and crispy.
Once cooked, transfer the rava uttapam to a serving plate and repeat the process with the remaining batter and toppings to make more Rava uttapams.
Rava uttapam is ready. Serve hot with coconut chutney or tomato chutney or sambar.

Notes

Make sure the batter is of the right consistency – thick yet pourable. If it’s too thick, add a little water to adjust the consistency.
Let the batter rest for 10-15 minutes before making the uttapam. This allows the semolina to absorb the liquid and results in a softer texture.
Use a non-stick griddle or tawa for the best results.
You can change the topping of the vegetables according to your taste. If you want, you can also use carrots or mushrooms.
You can also add grated cheese or paneer for an extra flavor.

So enjoy this delicious uttapam and tell us in the comments how you and your family liked it.