Vegetable Uttapam with Coconut Chutney (Instant Rava, Home-Style)
45 minutes
2 reads
About Vegetable Uttapam with Coconut Chutney (Instant Rava, Home-Style)
Soft, golden uttapams made with an instant rava and curd batter and topped with onion, tomato and capsicum. There is no fermenting or overnight soaking, so it works for a weekday morning.A little oil and plenty of fresh vegetables keep it light, and a quick coconut chutney on the side gives it the flavour you expect from a South Indian breakfast.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total45 minutes
Ingredients
For the Uttapam Batter
- 1/2 cup Rava (fine semolina)
- 1/4 cup Curd Whisked until smooth
- 1/2 cup Water Adjust for a thick, pouring batter
- 1/2 tsp Salt
- 1/4 tsp Baking soda Added just before cooking
For the Toppings
- 1/4 cup Onion Finely chopped
- 1/4 cup Tomato Finely chopped
- 1/4 cup Capsicum Finely chopped
- 1 Green chilli Finely chopped, adjust to taste
- 2 tbsp Fresh coriander leaves Finely chopped
- 1 tsp Oil For cooking the uttapams
Instructions
Making the Batter
- Mix the rava, curd, water and salt in a bowl to make a thick batter. Cover and rest for 15 minutes so the rava softens. The batter will thicken, so add 1 to 2 tablespoons of water if needed to bring it back to a thick pouring consistency.
Making the Chutney
- Blend the coconut, chana dal, green chilli, ginger, salt and water into a smooth, thick chutney. Transfer to a bowl.
Cooking the Uttapams
- Heat a tawa over medium heat and grease it lightly. Mix the baking soda into the batter just before cooking.
- Pour about 1/4 cup of batter onto the tawa and spread gently into a thick round of about 4 inches. Do not spread it thin. Scatter a quarter of the onion, tomato, capsicum, green chilli and coriander on top and press lightly.
- Drizzle a few drops of oil around the edges, cover and cook for 2 to 3 minutes until the base is golden. Flip, cook uncovered for 2 minutes more. Repeat to make 4 uttapams, serve hot with the chutney.
Recipe Notes
Good To Know
Rava absorbs the curd and water as it rests, which is what gives the uttapam its soft, fluffy centre without any fermentation. The toppings cook right into the batter, so every bite has vegetables in it.How to Use in the Meal Plan
Serve 2 uttapams with a spoonful of the chutney as your breakfast. This is a weekday recipe that takes about 45 minutes in total, including the resting time.Expert Tips
Keep the batter thick. If it spreads easily on the tawa, it is too thin, so stir in a spoonful of rava and rest it for 5 minutes. Add the baking soda only when you are ready to cook, as the batter loses its lift if it sits afterwards. Cook on medium heat so the base browns while the centre cooks through.Serving Suggestion
Serve hot with the coconut chutney. A small bowl of plain curd on the side makes it more filling.Storage Instructions
Uttapams are best eaten fresh. Leftover cooked uttapams keep in the refrigerator for 1 day and reheat on a tawa. Store the chutney in the refrigerator and use within 1 day.Related Posts You May Like
Recipe Nutrition
Calories: 250kcalCarbohydrates: 43gProtein: 10gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 1168mgPotassium: 200mgFiber: 6gSugar: 4gVitamin A: 766IUVitamin C: 33mgCalcium: 71mgIron: 3mg
