Ingredients:

  • 1 ½ cups Fine Semolina (Suji/Rava)
  • 1 cup Plain/Natural Yogurt
  • ¾ – 1 cup tepid Water
  • 1 tsp Ginger Paste
  • 1 tsp Salt
  • ½ tsp Baking Soda (or Eno Fruit Salt)
  • 2 Tbsp Fresh Coriander, finely chopped
  • 1 small Red Onion, very finely diced
  • 1 medium Tomato, deseeded and finely diced
  • 1 – 2 Green Chilli (optional), finely chopped
  • ¼ cup Grated Carrot (optional)
  • Neutral Cooking Oil or Ghee, as needed

Instructions:

  1. Combine Dry Ingredients: In the mixing bowl, whisk together the semolina (rava) and salt until well combined.
  2. Add Wet Ingredients: Pour in the yogurt, ginger paste, and ¾ cup of water. Whisk thoroughly until a thick, smooth, lump-free batter is formed—it should be thicker than traditional pancake batter, similar to cake batter.
  3. Rest: Cover the bowl with a tea towel and allow the batter to rest at room temperature for 20–30 minutes. This is critical for the semolina grains to properly hydrate and soften.
  4. Prepare Toppings: While the batter rests, finely dice or grate all topping vegetables (onion, tomato, chilli, carrot). Set aside.
  5. Adjust Consistency: After resting, the batter will likely be much thicker. If it seems too stiff, add the remaining water (or a tablespoon more) until it reaches a consistency that flows smoothly from the ladle but still holds its shape when poured.
  6. Activate Baking Soda: Just before cooking, sprinkle the baking soda (or Eno) over the batter and mix quickly and lightly. The batter should become slightly frothy. Do not overmix at this stage.
  7. Heat the Pan: Place a non-stick griddle over medium heat. When hot, drizzle about ½ teaspoon of oil or ghee and wipe the pan quickly with a paper towel to lightly grease the surface.
  8. Ladle and Spread: Pour one ladleful of batter onto the hot pan. Gently spread the batter into a thick, small circle (about 4–5 inches wide). Do not spread too thinly.
  9. Add Toppings: Immediately sprinkle 1–2 tablespoons of the prepared savoury topping mixture evenly over the top of the wet batter. Gently press the toppings into the batter using the back of the ladle.
  10. Cook First Side: Drizzle a little oil (about ½ tsp) around the edges of the Uttapam. Cover the pan with a lid and cook for 2–3 minutes until the base is golden brown and the top surface looks set and opaque.
  11. Flip and Finish: Carefully flip the Uttapam. Cook the vegetable side uncovered for another 1–2 minutes until the vegetables are lightly roasted and the Uttapam is heated through.
  12. Repeat and Serve: Transfer the cooked Uttapam to a plate. Wipe the pan clean between batches if necessary, and repeat with the remaining batter. Serve immediately while hot.