Rava Uttapam or Instant Suji Uttapam is a delicious, easy-to-make, savory pancake from India. It's topped with different ingredients like vegetables, herbs, or grated coconut and served with dips like coconut chutney, peanut chutney, or sambhar.
I believe that pancake is the most common breakfast in the world. Every country, and every region has it's own version of a pancake.
India also has a lot of pancake versions, some sweet, some savory. The most popular Indian pancakes are cheela, dosa, and uttapam but there are many more.
The pancake which I am sharing today is a savory pancake from South India, called Uttapam. There are different ways of making it and I am sharing the recipe of Rava uttapam also known as Sooji Uttapam.
What is Rava Uttapam?
Rava Uttapam is a type of Uttapam which is made using semolina. Rava or Sooji is the Hindi word for semolina.
It is also considered the instant version of Uttapam. The reason is that, unlike the normal Uttapam which is made by soaking rice and lentils for a few hours, grinding it, and then fermenting the batter, Rava Uttapam needs just 10-15 minutes of soaking of semolina in yogurt and water.
The batter is then used to make pancakes and is topped with different ingredients like vegetables, herbs, or grated coconut.
Just like Pizza, you can create different varieties of Uttapam by changing the toppings.
Serving rava uttapam
Generally, Uttapam is served with a variety of Indian dips and chutneys. You can check the recipes of the following dishes to get an idea of what you can serve with it:
How to make Vegan Rava Uttapam?
Generally, yogurt is added to the Rava Uttapam batter as it makes it very soft and also adds a very nice tangy taste to it.
However, if you are a vegan, either skip the yogurt or use a plant-based yogurt. To make them tangy add some lime juice to the batter.
More Easy Vegan Breakfast Recipes
Deciding breakfast every morning is tricky especially if you are a vegan. If you also struggle with vegan breakfast ideas then don't miss to check the following easy recipes:
- Home made granola
- Carrot cake Oat meal
- Avocado Toast with sweet corn and pineapple
- Bread Poha
- Sweet paniyaram with dates and coconut
- Vegan blueberry banana smoothie
Step by step photo instructions
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- 1 cup semolina
- ½ cup yogurt plant-based/ dairy
- 1 cup water
- ½ cup finely chopped onion
- ½ cup finely chopped tomato
- ½ cup finely chopped bell pepper
- ¼ cup chopped coriander leaves
- 1-2 finely chopped green chilies
- 7-8 curry leaves
- ½ teaspoon mustard seeds
- ¼ teaspoon asafoetida
- ¼ teaspoon baking soda
- Salt as per taste
- 2 tbsp + 1 tbsp cooking oil
- In a large bowl mix semolina, yogurt, salt, and water. Mix well and keep aside for around 10-15 minutes.
- After 15 minutes, semolina will absorb water so the batter will become thick. If required, add more water to get a pancake batter like consistency.
- Add baking soda to the batter and mix.
- Heat 1tbsp oil in a pan. Add mustard seeds, when they start spluttering add curry leaves and asafoetida. Saute for a few seconds and then pour this oil mixture over the batter. Mix well.
- Mix the chopped onions, tomatoes, bell peppers, green chilies, and coriander leaves in a bowl and keep aside.
- Heat a flat pan and grease with some oil. Pour around a ladle of batter on it and spread to make a pancake. Don't make it very thin.
- When the top surface of Uttapam is still wet, spread some chopped vegetables on it. Gently press with the backside of spatula so that the vegetables stick to the surface.
- When the top side gets dry, flip it over and cook the other side too for around 2 minutes or until it's nicely cooked.
- For even and faster cooking, cover the pan with a lid while cooking the Uttapam.
- You can add more vegetables like grated carrots, cabbage, mushrooms, corn, etc to make different types of Uttapam.