May 23, 2015

Rava Uthappam

Quite a few friends have requested for some vegetarian recipes to be posted in my blog else they say they would  " unlike" the page on facebook :)

I have been trying to recollect the vegan recipe that I love the most and that is when Rava Uthappam clicked! A quick uthappam recipe that does not require the batter to stand over night.

So here goes the history.

This recipe dates to those days when I had just moved out of college into corporate life. A few of us classmates moved in together after college beginning to bask in the glory of the newly found financial independence. After a hectic day at work, we would gather in the kitchen to cook ourselves a decent dinner. All we had was three or four utensils, an over packed small refrigerator shared by nine maybe ten of us, a double burner stove(one burner which hardly worked) and our inadequate cooking skills. We were always on the lookout for simple and quick recipes. None of us had the time or the energy for elaborate ones. That is when one of my friends decided to make sooji ka chilla (her mother's recipe) which I fondly call as rava uthappam. Sooji ka chilla was a delight to our tummies at the end of a long and tiring day.

I have tried this recipe on several friends and family. They have all loved it equally. Hope you like it too. This recipe is dedicated to my friend, her mother and also the wonderful roomies with whom I have enjoyed this.

Here it is -

Roasted rava/semolina/sooji - 1 cup
Yogurt - 1 and 1/4 cup
Water - 1/2 cup
Onion - 1 medium sized finely chopped
Tomato - 1 medium sized finely chopped
Green chilly - 1-2 finally chopped
Coriander leaves - a handful chopped
Carrot - 1 grated
salt to taste


Beat the yogurt along with water and salt. Add rava to the yogurt, a spoonful at a time stirring well to avoid the formation of lumps. Once the entire rava has been added, let the batter soak for half an hour.

Meanwhile chop the vegetables.
Add the chopped onion, tomato and green chilly to batter and mix it well. Also add in half of the coriander leaves, the rest can be used as a garnish

Heat the dosa tawa and grease the tawa with ghee. Pour in two ladles of the batter and spread it slowly. The consistency of this batter would be different from the normal dosa you make and will not spread easily giving you a perfect round shape. Using the ladle, gently spread it across ensuring uniform thickness as far as possible. Spread across the coriander leaves and grated carrots on top.

Keep it covered on medium flame for around 5 minutes till the bottom changes color and is lightly crisp. Tip it over to cook the other side for around 2 minutes. Do not overcook this side as you may burn the carrots on top.

Serve it hot with fresh coconut chutney.

Do not forget to try this latest dish from my kitchen and impress your family and friends!!

You may also note -

  1. Try to stick to the measurements else you may not get your uthappam in one piece. It would crumble while trying to tip over.
  2. You could try adding capsicum or any other vegetable of your choice.
  3. Cook immediately after you add the veggies to prevent it being mushy.

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