Rava Uttapam | Suji Uttapam

Rava Uttapam | Suji Uttapam

Rava Uttapam is an easy, quick and tasty breakfast dish made with rava (suji or cream of wheat). Instant Rava Uttapam is a quick variant unlike the time intensive and fermented variation of the traditional Uttapam recipe made with Idli Dosa Batter. This easy recipe is ready in 45 minutes start-to-finish.

rava uttapam recipe

You don’t need to grind any ingredients – just chop the vegetables, mix the rava and water, soak for 20 to 30 minutes and then start making these.

This suji uttapam recipe is also very flexible – you can make them plain and serve them with chutney, or you can top them with onions, tomatoes, or your choice of mixed grated veggies. In the step-by-step photo guide, I have shown how to make both the plain type as well as the mixed vegetable version.

The recipe can easily be doubled or tripled too, making it ideal for serving to large groups. Try these instant mix veg suji uttapam this weekend — you and your family are sure to love them.

Ever since I first made these, I have made them quite a number of times later. These tasty instant rava uttapam have a lot of pluses.

  • First very good to taste. The number one factor that should be there in any recipe.
  • Quick to make.
  • On cooling down, they still remain soft. So good for tiffin box snack.
  • No grinding.
  • No fermentation.
  • Just a soaking period of 20 to 30 minutes for the batter.

For making this tasty breakfast dish, you will need fine sooji or rava. Most such recipes which do not require fermentation, use yogurt or buttermilk.

However, I have used lemon juice and I feel the lemon juice one taste better than the ones made with yogurt. Baking soda is essential in the recipe. If you do not have baking soda, then you could use fruit salt (eno) too.

Do try these mix veg suji uttapam and you as well as your family will love them. You can serve them with coconut chutney or mint coriander chutney or any chutney of your liking.

Step-by-Step Guide

How to make Rava Uttapam

1. Take ½ cup of fine variety of rava (semolina) in a bowl. Do note that the rava to be added is not roasted rava.

rava in a bowl

2. Add ½ cup water.

adding water to rava

3. Mix well and keep the batter to rest for 20 to 30 minutes. You can even keep the batter for an hour.

rava uttapam batter

4. Meanwhile when the batter is resting, you can slice or chop the onions or shallots, tomatoes and green chilies.

Here I have used shallots. You can even use grated carrots, grated beetroot and sliced or chopped capsicum (bell pepper).

For herbs you can add chopped fresh coriander leaves (cilantro), mint leaves and finely chopped ginger.

chopped onions tomatoes

5. Mix the chopped veggies and keep them aside.

chopped veggies

6. After 20 to 30 minutes, stir the batter again. By now the rava will absorb water and the batter will thicken.

If the batter looks thin, then just add a few tablespoons of rava. If very thick, then add a few tablespoons of water.

stir rava uttapam batter

7. Then add 3 teaspoon of lemon juice.

added lemon juice to batter

8. Season with salt.

added salt to batter

9. Stir and mix very well.

mix the batter

10. Next add ¼ teaspoon baking soda or ⅛ teaspoon eno (fruit salt). You can also add ⅛ teaspoon of baking soda, but then the texture will be less light and soft.

added eno to batter

11. Stir and again mix very well.

mix the batter

12. Heat a tawa or griddle and spread some oil. You can also use a nonstick pan. For nonstick pan, do not use oil for spreading.

tawa

13. Take the batter in a large serving spoon.

rava uttapam batter in a large serving spoon

14. Pour the batter and spread it gently. Don’t spread too much.

spreading rava uttapam batter on tawa

15. When the batter is still raw on the top, quickly add the onions-tomatoes-green chillies mix.

cooking rava uttapam

16. Gently press with a spatula so that the onions and tomatoes stick to the batter. drizzle some oil on the sides and the top.

preparing rava uttapam

17. When the base is cooked and lightly browned, flip gently. Cook till the onions and tomatoes are light golden or golden.

making rava uttapam

18. Flip and serve the Rava Uttapam hot. If you want you can flip a couple of times too for even cooking.

rava uttapam

For making Plain Instant Suji Uttapam

19. Spread the batter evenly on the hot tava.

making rava uttapam

20. Cook on a medium flame.

cooking rava uttapam

21. Drizzle some oil on top.

cooking rava uttapam

22. Flip when the base is lightly golden and the top is almost done or cooked well.

cooking rava uttapam

23. Flip again once or twice.

cooked rava uttapam

24. Serve hot or warm. You can also stack them in a casserole and serve them later.

rava uttapam

25. Serve Instant Suji ka Uttapam hot with coconut chutney or coriander chutney or any chutney of your choice. They also go well with tomato ketchup.

rava uttapam

More Tasty South Indian recipes

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rava uttapam recipe

Rava Uttapam | Suji Uttapam

These instant rava uttapam can be made plain or topped with vegetables like onions, tomatoes or mixed grated veggies like carrots or beets.

4.94 from 15 votes

Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

main ingredients

optional ingredients

Preparation

  • Mix the rava and water in a bowl.

  • Keep the batter to rest for 20 to 30 minutes.

  • Meanwhile when the batter is resting, you can slice or chop the onions, tomatoes and green chilies. You can even add grated beets, grated carrots and sliced capsicum (bell pepper). For herbs you can add chopped fresh coriander leaves (cilantro), mint and finely chopped ginger.

  • Mix the chopped veggies and keep aside.

  • After 20 to 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.

Making instant mix vegetable rava uttapam

  • 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 them 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 instant plain suji uttapam, cook without any veggie toppings.

  • Serve with coconut chutney or coriander chutney. They also go well with tomato ketchup.

  1. If making for kids then skip or reduce green chilies.
  2. You can also add chopped coriander leaves, mint leaves and ginger.
  3. Mix grated veggies like carrots, beetroots and finely shredded cabbage or finely chopped capsicum can also be added.
  4. You can also add grated cheese or paneer in the toppings.
  5. This recipe can be doubled or tripled to make a big batch.

Nutrition Facts

Rava Uttapam | Suji Uttapam

Amount Per Serving

Calories 382 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 2g13%

Sodium 855mg37%

Potassium 292mg8%

Carbohydrates 41g14%

Fiber 4g17%

Sugar 5g6%

Protein 6g12%

Vitamin A 512IU10%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 6mg30%

Vitamin B6 1mg50%

Vitamin C 18mg22%

Vitamin E 9mg60%

Vitamin K 6µg6%

Calcium 326mg33%

Vitamin B9 (Folate) 72µg18%

Iron 15mg83%

Magnesium 32mg8%

Phosphorus 140mg14%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Rava Uttapam post from the archives, originally published in January 2016 has been updated and republished on January 2023.

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