A popular south Indian dosa variety made with semolina and vegetables, rava uttapam | instant suji uttapam | and sooji uttapam. Breakfast can be made instantly without fermenting or grinding, making it an ideal morning recipe. When served with a spicy chutney, it tastes fantastic, but it also tastes amazing when eaten by itself.
In this recipe, we use the traditional Indian breakfast food of rava (suji or cream of wheat) for a delicious and easy dish. It is more time-efficient to make Instant Rava Uttapam rather than the traditionally fermented and time-consuming version made with Idli Dosa batter. It takes 50 minutes from start to finish to prepare this easy recipe.
A traditional south Indian breakfast dish, uttapam refers to the dosa variety traditionally made with rice. In most cases, it is made with special dosa batter or idli batter, which involves grinding the batter and fermenting it. There are some variations of this recipe that are easy to make without the overnight hassle, and rava uttapam recipe is one of them.
How to make rava uttapam
1. firstly, in a large bowl take 1 cup rava, ½ cup curd and ¾ tsp salt.
2. mix well making sure the curd is combined well.
3. further, add ½ cup water and mix well adjusting consistency. rest for 20 minutes or until the rava absorbs well. You may need to add more water if the mixture is not consistent.
4. now prepare the vegetable toppings, by taking 1 onion, ½ capsicum, 1 carrot and 1 tomato.
5. also, add 2 tbsp coriander, 1 inch ginger, 1 chilli, few curry leaves and ¼ tsp salt. mix well making sure everything is well combined.
6. now pour the rava batter into small uttapam.
7. top with a tbsp of prepared toppings and press gently.
8. pour 1 tsp oil around the uttapam.
9. cover and cook for a minute or until the base is cooked well. flip over and cook both sides.
10. finally, enjoy instant rava uttapam with tomato sauce or coconut chutney.
Notes
- The first thing you need to do is ensure that the batter soaks well, otherwise you will have hard dosas.
- The batter can also be adjusted by adding water as needed to achieve the desired consistency.
- For a healthy topping, add your choice of vegetables.
Methods for Creating Coconut Chutney
The last thing I would like to ask is that you check out my other related chutney recipes with this post of coconut chutney hotel style. it mainly include my other popular chutney variations like tomato garlic chutney, chutney s without coconut for idli & dosa, karela, papaya s, ridge gourd, chaat chutney s, dahi ki chatni, garlic chutney, tomato pudina chutney, sweet potato chutney.
Ingredients:
for neer chutney:
- 2 tsp oil
- 2 tbsp peanut
- 2 tbsp roasted gram dal
- 1 cup coconut, grated
- ½ cup coriander
- 2 chilli
- ½ inch ginger
- small ball sized tamarind
- ¾ tsp salt
how to make hotel style neer chutney:
1. firstly, in a pan heat 2 tsp oil. roast 2 tbsp peanut and 2 tbsp putani until they turn crunchy.
2. cool completely, and transfer to the mixi jar.
3. add 1 cup coconut, ½ cup coriander, 2 chilli, 1 inch ginger, small ball sized tamarind and ¾ tsp salt.
4. blend to smooth paste adding ½ cup water.
5. add more water as required and grind to a smooth paste.
6. now transfer the chutney to a large bowl.
7. pour 1 cup water (or as required) and mix well adjusting the consistency.
8. to prepare the tempering, heat 3 tsp oil.
9. splutter 1 tsp mustard, ½ tsp urad dal, 2 dried red chilli and few curry leaves.
10. pour the tempering over the chutney and mix well.
Idlis, dosas, vadas, upmas, and pongal will be served with hotel style neer chutney.
