Rava Uttapam is a delicious, easy to make, vegan, savory breakfast from India. These soft pancakes are served with coconut chutney, peanut chutney or sambhar.
I believe, pancake is the most common breakfast around the world. Every country, every region has a different way of making it. India also has a lot of pancake versions, some sweet, some savory. The most popular Indian pancakes are cheela, dosa, uttapam, malpua and appam but there are many more.
The pancake which I am sharing today is a savoury pancake from South India, called Uttapam. There are different ways of making it and I am sharing the recipe of Rava uttapam. Rava is the Hindi word for semolina. It’s one of my favorite breakfast recipes as it’s delicious and easy to make. I remember when Amit had breakfast at my parent’s house for the first time, my mother prepared Uttapam with Sambhar and peanut chutney for him and he loved it.
Just like Pizza, you can create different varieties of Uttapam. I am sharing the most common one – Onion, tomato & capsicum rava uttapam. You can also use grated carrots, cabbage, mushrooms etc to bring variation.
If you are a vegan, you can simply skip the yogurt or use a plant based yogurt. For some tanginess you can add 1 tablespoon of lemon juice.
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How to make Rava Uttapam?
Preparation time: 5 minutes
Cooking time: 5 minutes per Uttapam
- Samolina (rava/suji): 1 cup
- Yogurt: 1 cup / lemon juice: 1 tablespoon
- Onion: 1 small
- Capsicum : 1
- Tomato: 1
- Green chillies: 2 / as per taste
- Baking soda: ½ teaspoon
- Salt: As per taste
- Cooking oil: 2 tablespoons
- Water: as required to get the desired consistency
- In a large bowl mix the semolina, yogurt/lemon juice, salt and water. Mix well and keep aside for around 20 minutes
- Finely chop all the vegetables and keep in a bowl
- After 20 minutes, the batter will become thick so add more water to get the pancake batter like consistency
- Add in the baking soda and mix well
- Now, grease a pan with some oil and heat it. Add a ladle of batter on it and spread to get a thick round pancake shape
- Sprinkle chopped vegetables on top of the pancake and slightly press with a spoon so that they stick to the top surface of the pan cake. Do this before the top part of the pancake gets cooked
- Now cover the pan with a lid and let one side cook for 2 minutes on medium flame or till the bottom surface gets golden brown
- Flip it gently, cover the pan again and cook the vegetable side also for another 2 minutes
- Take out on a plate with veggie side up and serve hot with Sambhar / coconut chutney/ peanut chutney or any dip or sauce of your choice