Mini Rava Uttapam

Mini Rava Uttapam - Plattershare - Recipes, food stories and food lovers
Wholesome and delicious semolina vegetable pancakes served with chutney and sambar. Enjoy them for breakfast, brunch or pack them for tiffin.
5 from 2 votes
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Prep Time30 minutes
Cook Time20 minutes
Served As: Breakfast, Brunch, Snacks
Recipe Cuisine Type: Breakfast, Brunch, Indian, South Indian
Recipe Taste: Crunchy, Savoury, Spicy
Calories 45 kcal
Servings 4

Ingredients
 

For Batter

  • 1 cup Rava / Suji / Semolina
  • ½ cup curd whisked
  • 1 cup water-as needed
  • ½ tsp Eno fruit salt
  • ½ tsp Salt
  • 3 Green Chillies finely chopped
  • 1 tbsp finely chopped root Ginger adrak, adjust amount to taste
  • Butter or Ghee or cooking Oil for cooking the Uttapam

Tempering

  • 2 tsp Oil
  • 1 tsp Mustard Seeds
  • 2 tsp Dhuli Urad Dal / Ivory Lentils
  • 2 tsp Chana Dal

Toppings

  • ½ cup finely chopped Onion
  • 2 tbsp Green Peas boiled
  • ½ cup Shredded Carrots
  • ½ cup mix of different Capsicums / Bell Peppers Green, Red & Yellow, diced into small pieces
  • 3 tbsp Coriander
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Instructions
 

  • Whisk together the rava, dahi and water. Set aside for fifteen to twenty minutes. Add the green chilies and ginger and then add the baking soda or fruit salt (whichever you are using)
  • Prepare the tempering by heating the oil in a small frying pan. Add mustard seeds and as soon as they begin to crackle, add the urad dal and chana dal. Fry on low heat till both the dals turn golden in colour. Add the tempering to batter and mix well.
  • You can add the toppings at this point to the batter or mix together the ingredients of the topping and sprinkle it over the uttapam as it cooks. (I prefer to sprinkle them on the top since they make for nice optics and also add a nice texture and taste when they get cooked and get wee bit charred)
  • Heat a heavy bottom pan or a cast iron pan, preferably. (ensure that the pan is hot before you pour the batter) Grease the pan with ghee or oil and pour a tablespoon and a half, of the batter and slightly spread it to four to five inch size diameter and half a centimetre to three forth centimetre thickness.
  • In case you preferred not to add the toppings to the batter, quickly sprinkle the toppings of your choice over the uttapam and gently press them into the uttapam. Keep cooking the uttapam till it begins to turn golden brown at the base.
  • Carefully flip the uttapam and cook the other side till it is nicely cooked and turns golden brown. Be carefully not to burn the toppings.
  • Remove the uttapam on a plate and serve with the chutney of your choice, along with sambar. I serve it with the tangy green tomato chutney, the conventional coconut chutney and delicious and nutty red tomato chutney. Each chutney has a different flavour profile and each one enhances the taste of the uttapam

Recipe Notes

Note – The amount of toppings and also the choice of toppings is a matter of taste. Feel free to omit or add whatever you wish to.
Note – I prefer making mini uttapam coz it is easier to flip them without breaking them and also the toppings do not get scattered upon flipping. The portion size is also optimal.

Please appreciate the author by voting!

5 from 2 votes

Recipe Nutrition

Calories: 45kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 404mg | Potassium: 24mg | Fiber: 2g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 1mg
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Taruna Deepak
Taruna Deepak

I believe in creating easy, simple yet flavourful and healthy recipes with some occasional indulgence. I call them the no-fuss recipes- making not much dent on time and mostly effortless which actually is my cooking motto. 

I abide by one advice that my Mom gave me while entrusting her culinary experiences to me, it is the love and passion with which one cooks the food that makes all the difference. So cook with passion and serve with love!

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