Ingredients:

  • 1 cup (200 g) Medium Semolina (Rava/Sooji)
  • 3/4 cup (180 ml) Plain Yogurt, room temp
  • 1/4 to 1/2 cup (60 to 120 ml) lukewarm Water
  • 1 tsp (5 g) Salt
  • 1 tsp (5 g) Fresh Ginger, finely grated
  • 1/2 tsp (2.5 g) Baking Soda (or Eno Fruit Salt)
  • 1/2 cup (75 g) Red Onion, very finely diced
  • 1/2 cup (75 g) Tomato, deseeded and diced
  • 1/4 cup (15 g) Fresh Coriander (Cilantro), chopped
  • 1 to 2 Green Chilli, finely minced
  • Approx. 3 Tbsp (45 ml) Neutral Cooking Oil or Ghee (divided)

Instructions:

  1. Prepare the Base: In a mixing bowl, combine the Rava (semolina), yogurt, salt, and grated ginger. Mix well until just combined.
  2. Add Liquid: Gradually add the lukewarm water until the batter has a thick consistency, similar to heavy pancake mix or thick double cream.
  3. The Essential Rest: Cover the bowl and let the batter rest undisturbed for 20 minutes. This allows the semolina grains to fully hydrate and soften.
  4. Prep Toppings: While the batter rests, combine all the topping ingredients (diced onion, deseeded tomato, coriander, and chilli) in a separate bowl.
  5. Check Consistency: After resting, the batter will likely be thicker. If it’s too stiff, add a splash of water (1-2 Tbsp) until it reaches the desired flowable, thick consistency.
  6. Activate the Batter (Crucial Step): Just before cooking the first batch, stir in the 1/2 tsp of baking soda (or Eno fruit salt). Mix quickly but thoroughly for 10-15 seconds. The batter should look slightly foamy. Do not mix in the leavening agent until the pan is ready and hot.
  7. Heat the Griddle: Place a non-stick griddle over medium heat. Add 1/2 tsp of oil or ghee and spread it around evenly.
  8. Ladle and Spread: Pour one ladleful of batter onto the hot griddle. Gently spread it into a thick circle (about 4-5 inches wide). Do not spread too thin like a dosa.
  9. Add Toppings: Immediately sprinkle 1-2 Tbsp of the prepared vegetable topping mixture evenly over the top of the wet batter, gently pressing the vegetables in with the back of a spoon.
  10. Cook the First Side: Drizzle 1/2 tsp of oil around the edges of the uttapam. Cook for 2-3 minutes, or until the underside is deep golden brown and the surface looks set.
  11. Flip and Finish: Carefully flip the uttapam. Cook the topping side for another 1-2 minutes until the vegetables soften slightly and the base is completely cooked through.
  12. Serve: Remove from the pan and serve immediately. Repeat the process, lightly re-greasing the pan between each uttapam.