Name: Instant Rawa Uthappam
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: South Indian
Ingredients: 1½ cups semolina (suji/rawa); 1 cup sour yogurt (curd); ¼ teaspoon baking soda; ¾ cup water; Salt to taste; ¼ teaspoon asafoetida powder; 2 onions finely chopped; 2 tomatoes finely chopped capsicum (shimla mirch); ¼ cup fine chopped tomatoes seedless; 1 teaspoon mustard seeds; 1-2 green chilles diced in circles; Few chopped curry leaves; Oil

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Suji Uttapam (semolina) is a quick process to make an easy, healthy and mouth-watering South Indian breakfast recipe, can also be enjoyed as a snack or even in lunch and dinner. It is a savory uttapam or pancake topped with chopped or grated veggies. Traditionally uttapam batter is prepared using rice and urad dal which requires soaking, grinding, and then fermenting. But Instant uttapam are just a variation made with semolina (suji), vegatables and spices of your choice.

Well, these Instant made uttapam can be the most suiting and nutritious meal that is quick and simple to make. Likely, it is best to serve with coconut, coriander or mint chutney and the sambar. You can make these using easily available ingredients like semolina, yogurt, some veggies and some basic seasonings like salt and red chili powder. This mini uttapam recipe just takes 40 minutes to get ready. It is certainly one of the best way to relish your important meal of the day. If you are looking for quick, simple, easy and healthy breakfast recipe then go through with this instant mini uttapam. I have shared few essential tips and variations will help you to prepare this instant breakfast in less time.

Check the detailed recipe mentioned below.

Instant Rawa Uthappam

Author: Hina K Batra
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Yield: 5–6 1x

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Description

Instant mini suji uttapam is a quick, easy, healthy and mouth-watering South Indian breakfast recipe, great to have it for lunch as well as dinner and tastes so delicious. It is best to serve with coconut & coriander or mint chutney and the sambar.

Scale

Ingredients

For batter:

1½ cups semolina (suji/rawa)
1 cup sour yogurt (curd)
¼ teaspoon baking soda
¾ cup water
Salt to taste
¼ teaspoon asafoetida powder

For toppings:

2 onions finely chopped
2 tomatoes finely chopped capsicum (shimla mirch)
¼ cup fine chopped tomatoes seedless
1 teaspoon mustard seeds
1–2 green chilles diced in circles
Few chopped curry leaves
Oil

Instructions

In a large mixing bowl, add suji, curd and salt to taste.
Whisk till suji and yogurt combined well.
Now add water and make a lump-free runny batter. Mix it well.
Cover and rest the batter for about 20 minutes until suji absorbs well.
If required, add more water for adjust the consistency of the batter.
After 15 minutes, give it a good mix.
Now add chopped onions, tomatoes, capsicum, green chilies and chopped curry leaves to the batter.
Make sure everything is mixed well until you get the smooth and fluffy batter. Do not over mix.
The batter should be of pouring consistency, not too thick or thin.
Also add 1-2 teaspoons of oil and mustard seeds.
Then add baking soda and gently mix again in one direction.
Heat the nonstick pan or cast iron tawa over medium low flame.
Grease the pan with oil. Once the pan turns hot, pour a ladle full of uttapam batter on the center of pan. Spread the batter gently and evenly.
Do not spread the uttapam very thin otherwise it will break while turning.
Add some desired veggies on top of uttapam.
Put some green chili also.
Now gently press the veggies down with a wooden spatula so that toppings will not come out while turning the uttapam.
Cover the pan with a lid and let it cook for 1-2 minutes.
After that, pour some oil on the sides.
Cook from both sides till it becomes golden brown and crisp.
Flip it once or twice until uttapam is perfectly cooked and crisp from both the sides.
Repeat same with the remaining batter until it is used up.
Serve suji uttapam with coconut chutney, coriander, mint chutney and the sambar hot.

Notes

Adding too much yogurt to the batter, will break the uttapam while turning.
Soaking suji and curd is imporatnt step which will help suji to puff, out of which you will get nice crisp and fluffy uttapams.
You can also make this uttapam plain without any toppings or use any desired toppings like – shredded cabbage, chopped red and yellow bell peppers, corn, or any other vegetables of your choice.
Additionally, to make it vegan, use vegan yogurt while preparing the batter.
Finally, these instant suji uttapam taste great when served hot.