Rava Uttapam Step by Step | Suji Uttapam

Rava uttapam with step-by-step photos: Crisp bottom, Soft, fluffy uttapam topped with caramelized onion. A light, quick, and tasty dish made with rava/suji/semolina, yogurt, onion, green chili, and some coriander leaves. 

Uttapam is a South Indian breakfast dish. Unlike dosa, it is slightly thicker and topped with veggies. Traditionally uttapam is made with the same rice and lentil batter used for idli and dosa. Making it takes time as it requires soaking rice and lentils, grinding, then fermenting.

Rava uttapam is the instant version of traditional uttapam. No grinding or fermentation is required to make this. 

I love instant semolina uttapam for breakfast and dinner. I make it with various toppings and this onion, green chili, and cilantro one is my favorite. You may try your choice of combinations as well. 

The key to making a perfect rava uttapam is to stick to the 1:1 equation of rava to curd. It gives the best texture and taste. Just make sure the curd used is fresh. If in doubt reduce the quantity of curd.

Adjust chilies as per your tolerance. Skip chilies if you are making these for kids. 

This rava uttapam is best served hot with coconut chutney, tomato chutney, or sambhar. You can even pair this with your choice of sides.

Few more light breakfast dishes, you can check

• Rava Upma
• Green Peas Poha
• Tomato Garlic Sevai
• Stuffed Ragi Idli

Preparations Step By Step

• Combine rava and curd together in a bowl adding a little water to form a thick batter. Then cover and keep aside. Allow to rest it for 20 minutes. 
• After 20 minutes you can see the mixture has thickened slightly. Add a little more water, salt and mix well to get a thick flowing batter. The consistency of the batter should be thick and flowing. 
• Taste the batter, add more salt if required.

• Season the pan well before making uttapam. Heat the pan. Once the pan is heated, drizzle a few drops of oil, spread the oil using a sliced onion, kitchen tissue, or cloth. Then wipe off any excess oil and continue heating it.
• In the meantime add eno to the batter and mix well in one direction.  
• Now pour a ladle or spoon full of batter and spread it slightly with the back of the ladle. 
• Immediately top it with nice thinly sliced onions, chilies, and chopped coriander leaves.
• Add ½ teaspoon oil or ghee, cover, and cook over medium flame for 1-2 minutes or until the edges leave the pan. 
• Then gently lift it with a spatula and flip it. Add ½ teaspoon oil on the edges and cook until the onions are slightly caramelized. 
• Once done remove the uttapam to the serving plate and serve hot.

If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.

Print Recipe

5 from 1 vote

Rava Uttapam | Suji Uttapam

Crisp bottom, Soft, fluffy rava/semolina uttapam topped with caramelized onion. A light, quick, and tasty dish made with semolina, yogurt, onion, green chili, and coriander leaves.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course Breakfast, Dinner, Lunch

Cuisine Indian

Keyword Instant semolina uttapam, Onion rava uttapam, Rava uttapam

Servings3 uttapams

Author Geetanjali

INGREDIENTS ( 1 CUP = 240 ML )

• ½ cup semolina (rava or suji) or 100 grams
• ½ cup fresh plain curd/yogurt (refer notes) or 100 ml
• Water
• Salt as needed
• ¼ teaspoon Eno fruit salt or ⅙ teaspoon baking soda
• 1 medium-sized onion, thinly sliced
• 1 green chili, thinly chopped
• 3 teaspoon fresh coriander leaves, finely chopped
• 1-2 tablespoon oil or ghee or butter

INSTRUCTIONS

• Combine rava and curd together in a bowl adding a little water to form a thick batter. Then cover and keep aside. Allow to rest it for 20 minutes.
• After 20 minutes you can see the mixture has thickened slightly. Add a little more water, salt and mix well to get a thick flowing batter. The consistency of the batter should be thick and flowing.
• Taste the batter, add more salt if required.
• Season the pan well before making uttapam. Heat the pan. Once the pan is heated, drizzle a few drops of oil, spread the oil using a sliced onion, kitchen tissue, or cloth. Then wipe off any excess oil and continue heating it.
• In the meantime add eno to the batter and mix well in one direction.
• Now pour a ladle or spoon full of batter and spread it slightly with the back of the ladle.
• Immediately top it with nice thinly sliced onions, chilies, and chopped coriander leaves.
• Add ½ teaspoon oil or ghee, cover and cook over medium flame for 1-2 minutes or until the edges leave the pan.
• Then gently lift it with a spatula and flip it. Add ½ teaspoon oil on the edges and cook until the onions are slightly caramelized.
• Uttapam is ready to serve. Serve hot.

Notes

• Always season the pan or tawa with oil before making uttapam to avoid sticking. Especially if you are using an iron or cast iron pan.
• Do not use the same griddle used for making roti.
• The consistency of the batter should be thick and flowing.
• Always add Eno or baking soda just before making the uttapam.
• Stir the batter well each time, before making uttapam. Also, ensure the pan is hot enough.
• If you are making this in larger quantities, you may need to sprinkle a dash of water in between. As the batter gets thicker after a while.
• The veggies need to be thinly sliced or finely chopped.