12 Jul Instant Rava Uttapam Recipe Without Curd | Vegan Uttapam Recipea

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Last Updated on July 12, 2026 by blessmyfoodbypayal

Instant Rava Uttapam Recipe Without Curd | Vegan Uttapam Recipe with step wise pictorial and video method.

Uttapam is a traditional South Indian breakfast/snack, which is much like a pancake, but savoury one, topped with vegetables and made with fermented ingredients.

The use of word “instant” in this recipe of South Indian Uttapam is important to understand, in the light of the fact that, tradition uttapam recipe is not an instant process, rather needs soaking, grinding and overnight fermentation.

Also Rava is important to mention in the title because traditionally uttapam is made using rice and urad dal only, as prime ingredients.

And one thing more. Traditional uttapam is vegan by default whereas instant Uttapam uses curd/yogurt as one of the prime ingredient, hence not vegan. Although our present easy vegetable uttapam without fermentation recipe is vegan inspite of being instant, and this is the thing which stands it out from of all other instant Uttapam recipes.

Uttapam is basically made from the same batter from with idli and dosa are made. The only difference lies in the way of cooking.

Same batter, but for dosa, it is spread thinner like a paper;
Same batter, but for idli, it is steamed in moulds;
Likewise same batter, but for uttapam, it is spread thicker and cooked like a pancake.

So with one batter, you can cook 3 recipes, be it traditional or instant one. Meaning thereby, with the batter in hand in the present recipe you are reading, you can also make instant idli or instant dosa as well.

This fact needs to be admitted that the taste of traditional uttapam made using fermented rice and dal is better than the instant one.

Stop… Stop… By saying so doesn’t mean the present recipe of instant South Indian uttapam without curd is not good. This recipe too is quite amazing and delicious. And the best part is that this no curd uttapam recipe is quick. Means, if you suddenly plan to eat soft and fluffy instant uttapam recipe, it will be in your plate in just 30 minutes.

This quick instant uttapam at home is suitable for people avoiding dairy and also for those times when you don’t have curd at home but want to enjoy instant uttapam recipe.

Instead of rava as main ingredient, you can also use rice flour, oats flour, millet flours like jowar, bajra, or ragi, foxtail, multi-grain flour, gram flour or quinoa flour to make uttapam.

Each flour changes the texture slightly, so recipes are usually adjusted accordingly.

TIPS TO MAKE GOOD INSTANT UTTAPAM

Keep the consistent of batter moderately thick. Top much thick batter will not spread and too thin batter will splash here and there.
Don’t spread the batter too thin; uttapam should remain thick.
Immediately after pouring the batter, add toppings. Once the batter turns firm, toppings will not stick to the uttapam.
Cook on medium heat for even cooking.
Covering the pan for a minute helps the vegetables soften.

So come here and learn how to make uttapam without yogurt, which is a great way to use seasonal vegetables. A one-pan meal with vegetables in every bite which can be customized the way you like. Perfect for lunchbox and breakfast, this uttapam is super hit everywhere.

Step wise pictorial recipe of Instant Rava Uttapam Recipe Without Curd | Vegan Uttapam Recipe

MAKING OF TOPPING

Add carrot, onion, tomato, capsicum, green chilli, ginger, curry leaves & coriander leaves in a chopper.

Chopped them well. In case you don’t have chopper, just thinly chop them with knife.

Take the chopped vegetables in a plate.

Add cumin seeds and salt. Mix well.

MAKING OF BATTER & COOKING UTTAPAM

Take semolina, rice flour, salt and citric acid in a bowl.

Add water while mixing.

Cover and rest for 15-20 minutes.

The consistency of batter should be like a dosa/idli batter.

Apply few drops of oil on non stick tawa.

Spread a ladle full of batter in the middle of tawa. Keep it slightly thick.

Immediately spread some topping onto the batter while it is still wet, otherwise topping will not stick to it.

Put a lid and let it cook for 2 minutes or until it turns slightly firm and dry.

Thereafter drop some oil on it.

Flip the uttapam.

Cook it from other side as well by pressing it gently.

Cook it from both the sides until uttapam is cooked and vegetables turn light brown and crisp.

Take it out and likewise cook more uttapam with rest of the batter.

Enjoy hot with coconut chutney or any dip of your choice.

NOTES

You can pick any of the vegetables of your choice which can be eaten raw or partly cooked. Other options can be sweet corn, beetroot, spinach, cabbage, spring onions, mushrooms, vegan paneer, olives or jalapenos.
You can keep your uttapam totally plain with no topping at all.
If you have coarse semolina, just grind it a bit.
In place of citric acid, you can use curd/yogurt but in that case, reduce the quantity of water.
Instead of coconut chutney, you can pair uttapam with peanut chutney, tomato chutney, onion chutney, mint chutney, coriander chutney, curry leaves chutney or garlic chutney.
With the given ingredients, we have made 6 medium uttapam. But the total number may vary depending upon the size of each uttapam you make.

Instant Rava Uttapam Recipe Without Curd | Vegan Uttapam Recipe – Recipe Card