Instant Rava Uttapam Recipe Without Curd | Vegan Uttapam Recipe
Instant Rava Uttapam Recipe Without Curd : Quick, easy South Indian breakfast perfect for busy mornings.
Ingredients
1 cup = 250 ml
FOR TOPPING
- Half carrot
- Half onion
- Half tomato
- Half capsicum
- 1 green chilli
- Small piece of ginger
- 8-10 curry leaves
- Few coriander leaves
- 1/2 tsp cumin seeds
- 1/4 tsp salt
FOR BATTER
- 3/4 cup fine semolina/rawa/suji/cream of wheat
- 1/4 cup rice flour
- 1/2 tsp Citric acid/nimbu sat
- 1/2 tsp salt
- 1/4 tsp baking soda (or 1/2 tsp baking powder)
- 1 cup water
- Oil as required for cooking
Instructions
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.
Video
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.
- Although vegetables are decorated over the top of uttapam but for the convenience, you can mix in them in the batter itself.
- 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.
- If making this recipe in larger number, means 15-20 or more than that uttapams, then obviously you need extra batter, so measure the ingredients accordingly. But in that case, do not add baking soda/baking powder in the entire batter in one go. Better take a bowl, bring out some batter (for round 5-6 uttapams) and add baking soda/powder in that very batter. Once that batter is finished, then take another portion, add soda/powder and then proceed. It is suggested to do so because once you add baking soda or baking powder in any of the batter, the batter needs to be finished immediately. And secondly, if you have made required number of uttapams but still the batter is left behind, you can comfortably keep the leftover batter in refrigerator for a day. But if the soda/powder is added, you have to finish the batter, even if there's no one left to eat the uttapam.
- If making for breakfast, you can mix in everything at night and keep the batter in refrigerator. Add baking soda/powder in the morning only, just before making uttapam.