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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
30 mins
Total Time
45 mins
Servings: 2
Calories: 382 kcal
Course:
Snacks
Cuisine:
Indian
Ingredients
main ingredients
- ½ cup fine variety of rava (sooji or semolina) or 100 grams (rava is not roasted)
- ½ cup water
- 3 teaspoon lemon juice
- ¼ teaspoon baking soda or ⅛ teaspoon eno or fruit salt
- salt as per taste
- oil or ghee for greasing the pan and drizzling
optional ingredients
- 1 small onion - chopped or 5 to 6 pearl onions, thinly sliced
- 1 small tomato - chopped
- 1 green chili - finely chopped
Instructions
Preparation
- Mix the rava and water in a bowl.
- Keep the batter to rest for 20 to 30 minutes.
- 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.
- Mix the chopped veggies and keep aside.
- After 20 to 30 minutes, stir the batter again.
- Then add 3 tsp lemon juice, salt and ¼ tsp baking soda or ⅛ tsp eno (fruit salt).
- Stir and mix very well.
Cup of Yum
Making instant mix vegetable rava uttapam
- Heat a tawa or griddle and spread some oil. You can also use a non stick pan.
- Take the batter in a large serving spoon.
- Pour the batter and spread it gently. Don't spread too much.
- When the batter is still raw from the top, add the onions-tomatoes-green chilies mix.
- Gently press the onions-tomatoes with the spatula, so that they stick to the batter.
- Drizzle some oil on the sides and the top.
- When the base is cooked and lightly browned, flip them gently.
- Cook till the onions and tomatoes are light golden or golden.
- Flip and serve mix veg uttapam hot. If you want you can flip a couple of times too for even cooking.
- For making instant plain suji uttapam, cook without any veggie toppings.
- 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
(8%)
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
Phosphorus
140mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
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.