South Indian

Rava Uttapam

By The Indian Hub Kitchen Calgary, Alberta

Thick semolina pancakes topped with onions, tomatoes, and green chilies.

Food Story

A quick no-fermentation alternative to dosa, rava uttapam is a weekday breakfast hero.

Prep

15 min

Cook

20 min

Serves

Ingredients

1
In a bowl, combine 1 cup semolina (rava), 1/2 cup yogurt, 1/2 tsp salt, and 1 cup water. Whisk into a smooth, lump-free batter. Let it rest for 15 minutes so the semolina absorbs the liquid and softens.
2
After resting, the batter will thicken. Add a splash more water to bring it back to a thick pouring consistency. Stir in 1 tsp cumin seeds.
3
Finely chop 1 onion, 1 tomato, 2 green chilies, and a handful of coriander. Keep these toppings ready.
4
Heat a tawa over medium heat. Pour a ladle of batter to make a thick, small pancake (do not spread it thin like a dosa). Immediately sprinkle the chopped onion, tomato, chili, and coriander on top and press gently so they embed in the batter.
5
Drizzle 1 tsp oil around the edges. Cook for 2-3 minutes until the bottom is golden. Flip carefully and cook the other side for 1-2 minutes until the vegetables are lightly charred and the uttapam is cooked through.
6
Serve hot with coconut chutney. These are best eaten immediately while crisp.