Quick & Easy Rava Uthappam Recipe (South Indian Savory Pancake)

35 minutes

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Quick & Easy Rava Uthappam Recipe (South Indian Savory Pancake) - Plattershare - Recipes, food stories and food lovers

3.50 from 4 votes
South Indian

About Quick & Easy Rava Uthappam Recipe (South Indian Savory Pancake)

Craving a delicious and quick South Indian breakfast or dinner? Look no further than Rava Uthappam! This savory pancake is a breeze to make – no grinding or fermentation required. Simply combine semolina, rice, whole wheat flour, and yogurt for a wholesome base in minutes.
The beauty of Rava Uthappam lies in its versatility. Customize it with your favorite vegetables for a healthy and colorful meal. Perfect for busy weeknights or leisurely weekend brunches, this recipe offers a delightful balance of taste and nutrition.
This recipe is perfect for beginners and experienced cooks alike, offering a simple yet flavorful dish that's sure to become a family favorite. Get ready to enjoy a taste of South India in your own kitchen!
Quick & Easy Rava Uthappam Recipe (South Indian Savory Pancake) - Plattershare - Recipes, food stories and food lovers
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Recipe Time & More

Prep15 minutes
Cook20 minutes
Total35 minutes
Calories1269 kcal
Serves3
Perfect ForBreakfastDinner
TasteSpicy

Ingredients
 

For the Batter

  • 1 1/2 cup Semolina fine semolina is recommended for a smoother batter., sooji/rava
  • 1/4 cup Rice Flour
  • 1/4 cup Whole Wheat Flour whole
  • 1 cup Yogurt curd, plain yogurt with a mild sourness is ideal. avoid overly tart yogurt.
  • 1 1/2 - 2 cup Water add gradually to achieve a pourable consistency.
  • 1/2 tsp Salt adjust to taste.

For the Toppings

  • 1/2 Onion finely chopped
  • 1/2 Tomato finely chopped
  • 1 tbsp Coriander finely chopped
  • 1/2 cup Carrot grated
  • 1/2 cup Cabbage shredded
  • 1 tsp Chilies finely chopped (optional, adjust to spice preference), green
  • 2 tbsp Oil for cooking
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Instructions
 

Prepare the Batter

  • Mix semolina, rice flour, whole wheat flour, and salt in a large bowl. Gradually add yogurt and water, mixing until a smooth, pourable batter is formed. Let the batter rest for at least 30 minutes to allow the semolina to absorb the liquid. Stir well before cooking.

Prepare the Toppings

  • While the batter rests, finely chop the onion, tomato, and green chilies. Grate the carrot and shred the cabbage. Combine all the vegetables and coriander leaves in a bowl.

Cook the Uthappam

  • Heat a lightly oiled non-stick griddle or tawa over medium heat. Pour 1/4 cup of batter onto the hot griddle for each uthappam. Spread the batter into a thick pancake shape.

Add Toppings & Finish Cooking

  • Sprinkle the prepared vegetable mixture evenly over the top of each uthappam. Drizzle a little oil around the edges. Cook until the edges are golden brown and the top is set. Flip gently and cook for another minute on the other side.

Serve

  • Serve the Rava Uthappam hot with your favorite chutney or sambar.

Recipe Notes

Expert Tips for Perfect Rava Uthappam

  • Adjust the consistency: If the batter is too thick, add more water; if it's too thin, add more semolina.
  • Don't overcrowd the pan: Leave enough space between each uthappam to ensure even cooking.
  • Vegetable variations: Feel free to experiment with other vegetables like bell peppers, spinach, or mushrooms.
  • Spice it up: Add a pinch of red chili powder or other spices to the batter for extra flavor.

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3.50 from 4 votes

Recipe Nutrition

Calories: 1269kcalCarbohydrates: 229gProtein: 36gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 10.8gFiber: 10gSugar: 3g

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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