Mini Rava Uttapam Recipe: Savory Semolina Pancakes
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About Mini Rava Uttapam Recipe: Savory Semolina Pancakes
These mini rava uttapam are delightful savory semolina pancakes, perfect for breakfast, brunch, or a quick and healthy tiffin. Packed with flavor from fresh vegetables and a hint of spice, they're incredibly easy to make and endlessly customizable.The recipe uses a simple batter of semolina, yogurt, and spices, creating a light and fluffy texture. Topped with your favorite vegetables and served with a side of chutney and sambar (optional), these mini uttapams are a guaranteed crowd-pleaser.Enjoy the versatility! Experiment with different vegetable combinations to create your own signature mini rava uttapam.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Ingredients
For the Batter
- 1 cup Semolina rava
- 1/2 cup Yogurt curd
- 1 cup Water
- 1/2 tsp Baking Soda or 1/2 tsp baking soda
- 1/2 tsp Salt
- 3 Chili Pepper adjust to taste, finely chopped, green
- 1 tbsp Ginger adjust amount to taste, finely grated
For the Tempering
- 2 tsp Oil ghee, or butter, vegetable oil
- 1 tsp Mustard Seeds
- 2 tsp Gram black
- 2 tsp Chickpea split
For the Toppings
- 1/2 cup Onion finely chopped
- 2 tbsp Peas boiled, green
- 1/2 cup Carrot finely chopped
- 1/2 cup Bell Peppers bell pepper, diced into small pieces (mix of colors optional)
- 3 tbsp Coriander chopped
- Clarified Butter as needed, for greasing the pan
- To serve Chutney And Sambar optional
Instructions
Prepare the Batter
- Whisk together the semolina, yogurt, and water in a bowl. Let the batter rest for 15-20 minutes to allow the semolina to absorb the liquid. Add the green chilies, ginger, and Eno fruit salt (or baking soda). Mix well.
Make the Tempering
- Heat oil in a small pan. Add mustard seeds and let them splutter. Add urad dal and chana dal. Fry on low heat until golden brown.
Combine and Prepare Toppings
- Add the tempering to the batter and mix gently. Prepare your toppings by chopping the vegetables. You can either add them to the batter now or sprinkle them on top before cooking for a better visual appeal.
Cook the Uttapam
- Heat a non-stick or cast iron pan over medium heat. Lightly grease the pan with oil or ghee. Pour 1 1/2 tablespoons of batter onto the hot pan for each uttapam. Gently spread into a 4-5 inch diameter circle, about 1/2 - 3/4 cm thick.
Add Toppings and Cook
- If you chose not to add the toppings to the batter, sprinkle them evenly over the uttapam. Gently press them into the batter.
- Cook until the edges begin to turn golden brown.
Flip and Finish
- Carefully flip the uttapam and cook the other side until golden brown. Be mindful not to burn the toppings.
Serve
- Remove the uttapam from the pan and serve hot with your favorite chutney and sambar (optional).
Recipe Notes
Expert Tips for Perfect Mini Rava Uttapam
- For extra fluffy uttapam, let the batter rest for at least 30 minutes. This allows the semolina to fully hydrate.
- Don't overcrowd the pan. Cook the uttapam in batches to ensure even cooking and browning.
- Adjust the amount of green chilies and ginger according to your spice preference.
- Experiment with different vegetables! Onions, tomatoes, spinach, and mushrooms all work well.
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Recipe Nutrition
Calories: 45kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 404mgPotassium: 24mgFiber: 2gSugar: 2gVitamin A: 58IUVitamin C: 7mgCalcium: 9mgIron: 1mg
Taruna Deepak
Articles: 34
3 Comments
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Looks so delicious! Thanks for the recipe.
Looks so good! Can’t wait to try it.
This looks divine! Can’t wait to make it.