Ingredients (measuring cup used, 1 cup = 250 ml)

½ cup fine variety of rava or sooji, 100 grams
½ cup water
3 tsp lemon juice
¼ tsp baking soda or ⅛ tsp eno (fruit salt)
salt as per taste
oil or ghee for greasing the pan & drizzling
1 small onion, chopped or 5 to 6 pearl onions, thinly sliced
1 small tomato, chopped
1 green chili, finely chopped

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make rava uttapam :

. Mix the rava and water in a bowl.
. Keep the batter to rest for 30 minutes.
. Meanwhile when the batter is resting, you can slice or chop the onions, tomatoes and green chilies.
. Mix the chopped veggies and keep aside.
. After 30 minutes, stir the batter again.
. Then add 3 tsp lemon juice, salt and ¼ tsp baking soda or ⅛ tsp eno (fruit salt).
. Stir and mix very well.
. Heat a tawa or griddle and spread some oil. you can also use a non stick pan.
. Take the batter in a large serving spoon.
. Pour the batter and spread it gently. don’t spread too much.
. When the batter is still raw from the top, add the onions-tomatoes-green chilies mix. gently press the onions-tomatoes with the spatula, so that they stick to the batter.
. Drizzle some oil on the sides and the top.
. When the base is cooked and lightly browned, flip gently.
. Cook till the onions and tomatoes are light golden or golden.
. Flip and serve hot. if you want you can flip a couple of times too for even cooking.
. For making plain rava uttapam, cook the uttapams without any toppings.
. Serve rava uttapam with coconut chutney or coriander chutney.

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