Servings
Font
Back
Rava Uttapam | Suji Uttapam
4.6 from 44 votes

Rava Uttapam | Suji Uttapam

These instant rava uttapam can be made plain or topped with vegetables like onions, tomatoes or mixed grated veggies like carrots or beets.

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 2
Calories: 382 kcal
Course: Snacks
Cuisine: Indian

Ingredients

main ingredients
  • ½ cup rava sooji or semolina) or 100 grams (rava is not roasted, fine variety
  • ½ cup water
  • 3 teaspoon lemon juice
  • ¼ teaspoon baking soda or ⅛ teaspoon eno or fruit salt
  • salt as per taste
  • neutral cooking oil or ghee for greasing the pan and drizzling, generic cooking oil
optional ingredients
  • 1 onion chopped or 5 to 6 pearl onions, thinly sliced, small
  • 1 tomato chopped, small
  • 1 green chili - finely chopped

Instructions

Preparation
    Cup of Yum
  1. Mix the rava and water in a bowl.
  2. Keep the batter to rest for 20 to 30 minutes.
  3. Meanwhile when the batter is resting, you can slice or chop the onions, tomatoes and green chilies. You can even add grated beets, grated carrots and sliced capsicum (bell pepper). For herbs you can add chopped fresh coriander leaves (cilantro), mint and finely chopped ginger.
  4. Mix the chopped veggies and keep aside.
  5. After 20 to 30 minutes, stir the batter again.
  6. Then add 3 tsp lemon juice, salt and ¼ tsp baking soda or ⅛ tsp eno (fruit salt).
  7. Stir and mix very well.
Making instant mix vegetable rava uttapam
  1. Heat a tawa or griddle and spread some oil. You can also use a non stick pan.
  2. Take the batter in a large serving spoon.
  3. Pour the batter and spread it gently. Don't spread too much.
  4. When the batter is still raw from the top, add the onions-tomatoes-green chilies mix. 
  5. Gently press the onions-tomatoes with the spatula, so that they stick to the batter.
  6. Drizzle some oil on the sides and the top.
  7. When the base is cooked and lightly browned, flip them gently.
  8. Cook till the onions and tomatoes are light golden or golden.
  9. Flip and serve mix veg uttapam hot. If you want you can flip a couple of times too for even cooking.
  10. For making instant plain suji uttapam, cook without any veggie toppings.
  11. Serve with coconut chutney or coriander chutney. They also go well with tomato ketchup.

Notes

  • If making for kids then skip or reduce green chilies.
  • You can also add chopped coriander leaves, mint leaves and ginger.
  • Mix grated veggies like carrots, beetroots and finely shredded cabbage or finely chopped capsicum can also be added.
  • You can also add grated cheese or paneer in the toppings.
  • This recipe can be doubled or tripled to make a big batch.

Nutrition Information

Calories 382kcal (19%) Carbohydrates 41g (14%) Protein 6g (12%) Fat 22g (34%) Saturated Fat 2g (10%) Sodium 855mg (36%) Potassium 292mg (6%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 512IU (10%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 6mg Vitamin B6 1mg Vitamin C 18mg (20%) Vitamin E 9mg Vitamin K 6µg Calcium 326mg (33%) Vitamin B9 (Folate) 72µg Iron 15mg (83%) Magnesium 32mg (8%) Phosphorus 140mg Zinc 1mg

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 382

% Daily Value*

Calories 382kcal 19%
Carbohydrates 41g 14%
Protein 6g 12%
Fat 22g 34%
Saturated Fat 2g 10%
Sodium 855mg 36%
Potassium 292mg 6%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 512IU 10%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 6mg
Vitamin B6 1mg
Vitamin C 18mg 20%
Vitamin E 9mg
Vitamin K 6µg
Calcium 326mg 33%
Vitamin B9 (Folate) 72µg
Iron 15mg 83%
Magnesium 32mg 8%
Phosphorus 140mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.