Sonali shares the recipe of Instant Rava Uttapam, a yummy and wholesome breakfast from South India. This dish allows creativity for those who wish to be different. Here’s more about it, in the weekly column, exclusively in Different Truths.
A great day starts with a healthy and filling breakfast. The morning meal is a necessary fuel not only to the body but also to the brain. A good wholesome breakfast makes the day more productive.
Though I love to prepare a variety of breakfast in the mornings, the time crunch on the weekdays, sometimes makes it impossible to whip up an Indian breakfast menu. I usually end up in making bread toasts and eggs or oatmeal and cereals for breakfast. To break the monotony, I prepare this instant rava uttapam and is loved by my family. The recipe comes handy even on the days when I am in a rush.
The recipe is done in less than 30 minutes. The uttapam comes out fluffy and soft inside and crispy on the edges. The best thing is that you may add any toppings according to your taste. You may add grated cheese at the end if you want to a bit fancy. The kids will love it! Enjoy your breakfast with this rava uttapam with some chutney of your choice. Enjoy!
Preparation Time: 15 minutes Cooking Time: 10 minutes
Yield: 5 medium size uttapams
½ cup rava /suji/semolina
¼ cup maida or all-purpose flour
2 tablespoons rice flour
1 teaspoon roasted whole cumin (optional)
1 teaspoon salt or to taste
½ cup plain curd or yogurt
½ cup water or as needed
1 tablespoon eno or fruit salt
For the Toppings:
¼ cup chopped red onion
2 tablespoons chopped tomato (deseeded and chopped)
2 tablespoons grated carrot
2 tablespoons green bell pepper or capsicum
2 tablespoons green peas
2 tablespoons chopped cilantro or coriander leaves
1 small green chili chopped
¼ cup grated cheese
1 teaspoon chaat masala
1 teaspoon red chili powder
¼ cup white oil
In a medium bowl, add the rava, maida, rice flour, salt and roasted cumin and give a good mix. Add the plain yogurt and 2 tablespoons of water and mix well. Let it rest for 5-10 minutes.
Meanwhile, chop the veggies and set aside. Heat a non-stick fry pan at medium low heat.
When the rava mixture has soaked the liquid, gradually add the rest of the water and mix well. Finally add the eno fruit salt and mix well. The batter is ready.
Lightly brush the pan with oil and add 2 small ladlesful of batter and spread. Add the vegetable toppings and lightly press. Sprinkle some oil, cover and let it cook for a minute. Open the lid and flip the uttapam
and cook on the other side as well for 30 seconds. Flip again and add grated cheese if using. Wait for the cheese to melt and then transfer onto a plate. Repeat with the rest of the batter.
Sprinkle some chaat masala and chili powder on top. Serve rava uttapam piping hot with some chutney of your choice.
If you do not have Eno salt, you may add 2 teaspoons of baking soda and a tablespoon of lemon juice to the batter instead. Do not wait for long once you have added the Eno salt to the batter.
Photos by the author
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