How to make Instant Uttapam (Rava Uttapam)?

Uttapam is a popular South Indian dish that is traditionally made with rice and lentil batter, which involves soaking, grinding, and fermenting the batter. But Rava Uttapam can be made quickly and easily with a variety of vegetables as per our own choice. It tastes great and can be served at any time of the day.

Preparation time: 20 mins
Cooking time: 10 mins
Course: Breakfast, Snacks
Cuisine: Indian
Servings: 4

Ingredients
• Sooji (semolina) – 1 cup
• Dahi (curd) – ½ cup
• Cabbage (finely chopped) – ½ cup
• Bell Pepper (finely chopped) – 1 cup
• Tomatoes (finely chopped) – 1 cup, remove seeds
• Coriander (finely chopped) – 1tbsp
• Green Chili (finely chopped) – 1tbsp
• Ginger (shredded) – 2tsp
• ENO fruit salt – 1tsp
• Oil – for cooking
• Salt
For seasoning
• Oil – 1tbsp
• Cumin seeds – ¼ tsp
• Mustard seeds – ¼ tsp

Method
• In a bowl mix sooji, salt, green chili, ginger, coriander, cabbage, yogurt, and add water as needed. Batter should be a little thicker than the dosa batter.
• In a small bowl heat the oil over medium heat, oil should be moderately hot.
• Add cumin seeds and mustard seeds as seeds crack add to the batter, mix it well.
• Let the batter set aside for at least 15 minutes.
• Add Eno Fruit Salt to the batter just before you are ready to make Uttapam and mix well.
• The mixture will begin light and foaming.
• Heat the skillet or pan over medium heat and lightly grease it.
• Pour about 2 large spoons of batter and spread consistency should be of thick then dosa.
• Sprinkle about 2 tablespoons of bell pepper and tomatoes press it lightly into the batter.
• Pour about 1 teaspoon of oil around uttapam and cover it and let it cook for about 2 minutes.
• Turn them over, uttapam should be golden brown from the bottom making crisper, and the top should be cooked well but not brown.
• Uttapam should be cooked over low medium heat.
• Uttapam is ready to serve.
• You can also sprinkle a little sambar powder to add extra flavor.