Instant Rava Uttapam

Yields: 8
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Ingredients
  • 2 cups Semolina
  • 1 cup Plain yogurt
  • 1 tsp Salt (or to taste)
  • 1 tsp Cumin seeds
  • 2 tsps Ginger (crushed)
  • Cold water (as needed)
  • 1 tsp Eno
  • ½ cup Onion (finely chopped)
  • ½ cup Tomatoes (finely chopped)
  • ½ cup Green bell pepper (finely chopped)
  • ¼ cup Carrot (grated)
  • 2 tbsps Green chilies (finely chopped, or to taste)
  • 2 tbsps Green coriander (finely chopped)
  • Sambar masala (for sprinkling, substitute podi masala)
  • Oil (for cooking)
Instructions
  1. Combine semolina, yogurt, and salt.
  2. Gradually add water, mix well to make a thick but pourable batter.
  3. Cover and let rest for 20 minutes.
  4. Add cumin seeds and ginger.
  5. Add water if needed.
  6. Mix Eno in the batter and stir vigorously.
  7. Heat a frypan on low heat, coat with little oil.
  8. Spread ⅓ cup of the batter to look like a pancake (about 6”).
  9. Sprinkle about a tablespoon of each vegetable and chilies to taste, to cover the Uttapam.
  10. Gently dab with the back of the spatula.
  11. Sprinkle a little sambar masala.
  12. Drizzle some oil around the edge and top.
  13. Cover and cook on low heat for a couple of minutes.
  14. Flip over, cook for a minute to roast the vegetables and flip over again.
  15. Let brown a little underneath then remove from heat.
  16. Repeat with the remaining batter.
  17. Serve with sambar and coconut chutney.
  18. Note: you can make 14 mini uttapams to serve as an appetizer.