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.
- Cuisine: South Indian
Keywords: Easy Suji uttapam recipe, Instant Suji Uttapam Recipe, Rava Uttapam