Rava Uttapam (Instant Sooji Uttapam)

Rava Uttapam Recipe by Manjula

Rava Uttapam (Instant Sooji Uttapam)

I have been wanting to do a video it should be easy and more versatile, ingredients maybe you have in your pantry. Utttapam a South Indian popular dish. Traditionally Uttapam is made with rice and lentil batter, which can be a long process, soaking, grinding then fermenting the batter. Rava Uttappam, on the other hand is instant and easy to make, with a variety of vegetables of your choice. It tastes delicious also can be served for breakfast, as a snack or for dinner. Rava Uttapam will be enjoyed by all ages.
Uttapam is like a thick Dosa or Spicy pancake topped with vegetables. If you are serving this as a traditional Uttapam serve this with sambar and coconut chutney. But Rava Uttapam can be served with any chutney or condiment. Many times, I prefer this as a light dinner and enjoy with sprinkling samber powder, giving a traditional touch. The other reason I wanted to do this recipe as I said before I wanted to do the recipe more versatile you can use this batter for making Idli, because Rava Idli can be used for making so many recipes.
I have many related recipes on my website like Masala Idli, Idli Manchurian.
This recipe will serve 4.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 4 people


  • 1 cup sooji coarse, semolina
  • ½ cup yogurt curd, dahai
  • ½ cup cabbage finely chopped
  • 1 cup bell pepper finely chopped (capsicum, shimala mirch)
  • 1 cup tomatoes finely chopped, remove the seeds
  • 1 Tbsp cilantro finely chopped
  • 1 Tbsp green chili finely chopped
  • 2 tsp ginger shredded, adrak
  • 1 tsp salt
  • 1 tsp ENO fruit salt

For Seasoning

  • 1 Tbsp oil
  • ¼ tsp cumin seeds jeera
  • ¼ tsp mustard seeds rai

Also need

  • 2 Tbsp oil to cooking


  • In a bowl mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and add water as needed batter should be little thicker than dosa batter.
  • In a small bowl heat the oil over medium heat, oil should be moderately hot, add cumin seeds and mustard seeds as seeds crack add to the batter, mix it well. Let the batter set aside for at least 15 minutes.
  • Add Eno Fruit Salt to the batter just before you are ready to make Uttapam and mix well. The mixture will begin light and foaming.
  • Heat the skillet over medium heat and lightly grease the skillet. Pour about 2 large spoons of batter and spread consistency should be of thick then dosa. Sprinkle about 2 tablespoons of bell pepper and tomatoes press it lightly into the batter.
  • Pour about 1 teaspoon of oil around uttapam and cover it and let it cook for about 2 minutes and turn them over, uttapam should be golden brown from bottom making crisper, and top should be cooked well but not brown. Uttapam should be cooked over low medium heat.
  • Uttapam is ready to serve. I like to sprinkle lightly samber powder to add extra flavor.


Serving suggestions
Additional Notes
  • Adding tomatoes and bell pepper gives a traditional look to Uttapam.
  • I add green chilies and cilantro in the batter to keep the colors better.
  • You can choose your choice of vegetables like shredded carrots, finely chopped green beans, corn, finely chopped spinach (these are the veggies I have tried).
  • Do not cook on high heat, uttapam will not cook through.
  • If I am making Uttapam to serve as a starter I make the uttapam in small sizes, otherwise make it in about 7-inch diameter. What size you want to make it is your choice.
Keyword Appetizers, Bhartia Khana, Bread Uttapam, Coconut Chutney, Halwa, Healthy, Homemade, Idli, Jain Food, Mandir Food, No Garlic, No Onion, Quick And Easy, Rava Dosa, Samber, Savory Pancake, Sheera, Snack, South Indian Cuisine, Swami Narayan, Vegetarian, Video Recipe
Tried this recipe?Let us know how it was!

Introduction to Rava Uttapam Recipe

Rava Uttapam is a delightful quick & easy south indian bread that makes for a wholesome breakfast or a light meal. Made from semolina (rava or sooji), this dish is not only delicious but also easy to prepare. In this rava uttapam recipe, we’ll walk through the steps to create this flavorful snack. Whether you’re a beginner or a seasoned cook, how to make rava uttapam will become a breeze with this simple yet detailed recipe.

Ingredients Preparation for Rava Uttapam

Before we dive into the cooking process, it’s essential to gather and prepare all the necessary ingredients. For this recipe for rava uttapam, you’ll need semolina, yogurt, water, salt, asafoetida (hing), ginger, green chilies, cilantro, and vegetables like bell peppers, tomatoes.

Tips for Ingredients Preparation:

  • Ensure the semolina is fresh for the best texture.
  • Use thick yogurt for better consistency.
  • Chop vegetables finely for even distribution.

Making the Batter for Rava Uttapam

To start making rava uttapam batter, take a mixing bowl and add semolina and yogurt. Gradually pour water and whisk the mixture to form a smooth batter. The batter should have a pouring consistency, neither too thick nor too thin. Add salt, asafoetida, finely chopped ginger, green chilies, and cilantro to enhance the flavor.

Tips for Making the Batter:

  • Let the batter rest for at least 10-15 minutes to allow semolina to absorb moisture.
  • Adjust water quantity as needed to achieve the desired consistency.

Variations for Rava Uttapam Batter:

  • For a healthier option, you can add grated carrots, spinach, or grated zucchini to the batter.
  • Experiment with spices like cumin seeds or mustard seeds for added flavor.

Cooking Rava Uttapam on the Griddle

Heat a non-stick skillet or griddle on medium heat and lightly grease it with oil. Once the griddle is hot, pour a ladleful of batter onto it and spread it evenly to form a small circle. Sprinkle chopped vegetables like bell peppers, tomatoes, on top of the uttapam.

Tips for Cooking Rava Uttapam:

  • Cook on low to medium heat to ensure even cooking without burning.
  • Cover the uttapam with a lid to cook the top layer thoroughly.
  • Drizzle oil around the edges to make them crispier.

Variations in Toppings for Rava Uttapam:

  • You can customize the toppings according to your preference. Try adding grated cheese or paneer for a richer taste.
  • For a spicy kick, sprinkle some red chili flakes or chaat masala on top.

Serving and Presentation of Rava Uttapam

Once the rava uttapam is cooked to perfection and turns golden brown on both sides, transfer it to a plate. Serve hot with coconut chutney, tomato chutney, or sambar for a complete South Indian breakfast experience.

Benefits of Rava Uttapam:

  • Rava Uttapam is a nutritious breakfast option as it is made from semolina, which is rich in carbohydrates and protein.
  • It’s light on the stomach and easy to digest, making it suitable for all age groups.
  • The addition of vegetables makes it a wholesome meal, providing essential vitamins and minerals.

FAQs (Frequently Asked Questions) about Rava Uttapam:

  • Can I make the batter in advance?

    • Yes, you can prepare the batter and store it in the refrigerator for up to 1-2 days. Just ensure to mix it well before making uttapams.
  • Can I make rava uttapam without vegetables?

    • Absolutely! You can make plain rava uttapam without adding any vegetables. It will still be delicious.
  • Can I use different types of semolina?

    • Yes, you can use fine or coarse semolina according to your preference. Fine semolina will give a smoother texture, while coarse semolina will add a slightly grainy texture.
  • Is rava uttapam gluten-free?

    • No, traditional rava uttapam is not gluten-free as semolina contains gluten. However, you can explore gluten-free alternatives like rice flour or millet flour to make a similar dish.

Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach PakorasMango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

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13 thoughts on “Rava Uttapam (Instant Sooji Uttapam)

  1. hello Manjula, thank you for the Rava Uttapam recipe today. As I can’t eat gluten products, what could I substitute for the coarse semolina? Would quinoa work? or? Thank you and best wishes. Jennifer, Toronto

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