Use this step-by-step recipe to learn how to create Suji Uttapam without using any fermentation. This recipe, which is made with sooji (semolina) and fresh veggies like onions and peppers and flavoured with curry leaves and green chillies, is filling and can be prepared quickly. Serve these tender uttapams hot, ideally accompanied by a side dish of sambar and coconut chutney.
Indian morning dish Suji Uttapam, also called Rava Uttapam, is simple to prepare. Along with my other favourite Indian breakfasts, such poha, upma, and besan chilla, I frequently cook them on rotation.
These are thick, savoury pancakes prepared with yoghurt, vegetables, and rava (semolina). When topped with veggies, they are simple to prepare and fairly substantial. There is no need for fermentation in these rava uttapam, unlike regular dosa and idli. These take only an hour to prepare, and they don't require any soaking or grinding. Although it's optional, I do add a little ENO (fruit salt) at the end to give them a little fluff.
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Recipe for Rava Uttapam
Pour 1 cup (or 175 grammes) of rava or sooji into a big bowl. Add 1/2 cup (120 grammes) of plain yoghurt to that.
Pour in 1/2 cup (4 oz) water into the bowl and mix until smooth and fully combined.
The mixture would have thickened after 30 minutes due to the rava's absorption of water. At this time, add an additional 2 to 3 tablespoons of water to modify the consistency. It should have a thick but spreadable consistency. Incorporate half a teaspoon of salt and stir. In the interim, preheat a skillet over medium heat.
Add 1/4 teaspoon of Eno now, and stir until Eno is thoroughly mixed into batter. Next, begin preparing the uttapam. Before beginning to make the uttapam, make sure the pan is hot.
When the vegetables have turned a light golden brown or caramelised, your rava uttapam is ready. Cook all the uttapam in the same way till the batter is finished. This batter produced five uttapams for me. My favourite was with sambar and coconut cilantro chutney!
