Rava Uttapam
Rava Uttapam is a popular South Indian dish made from semolina (rava) and mixed vegetables. It is a variation of the traditional uttapam, which is a savory pancake-like dish. Rava veg Uttapam is easy to make and can be enjoyed as a breakfast or snack.
Difference Between Dosa And Uttapam
Dosa and Uttapam are both popular South Indian dishes made from fermented rice and lentil batter. While they share some similarities, there are distinct differences between the two:
1. Shape and Thickness:
Dosa: Dosa is a thin and crispy pancake-like dish that is usually round in shape. It is made by spreading the batter thinly on a hot griddle or tawa.
Uttapam: Uttapam is thicker and softer compared to dosa. It is more like a pancake or a thick pizza. The batter is poured onto the griddle in a thicker layer and is cooked with various toppings mixed into it.
2. Texture and Consistency:
Dosa: Dosa has a thin and crispy texture on the outside while being soft and slightly spongy on the inside.
Uttapam: Uttapam has a soft and fluffy texture throughout. The inside is thicker and more porous compared to dosa.
3. Preparation and Toppings:
Dosa: The dosa batter is usually made from a mixture of rice and urad dal (split black lentils) that is soaked, ground, and fermented overnight. It is typically served with sambar (a lentil-based vegetable stew) and coconut chutney. It can also be stuffed with various fillings like spiced potatoes, onions, or cheese.
Uttapam: Uttapam is made from the same fermented batter used for dosa. However, additional ingredients like chopped onions, tomatoes, green chilies, and cilantro are mixed into the batter before cooking. These toppings are spread evenly on the surface of the uttapam.
4. Serving Style:
Dosa: Dosa is usually served rolled or folded into a cylindrical shape. It is often accompanied by sambar, coconut chutney, and different types of chutneys.
Uttapam: Uttapam is served as a whole pancake or can be cut into pieces, similar to a pizza. It is typically served with sambar and a variety of chutneys.
Both dosa and uttapam are delicious and versatile dishes, and their differences lie primarily in their thickness, texture, and toppings.
Tips
Rava Uttapam is a quick and easy alternative that doesn't require fermentation, making it a great choice for a delicious breakfast or snack.
Here are some tips for making delicious Rava Uttapam
Batter preparation: To make the batter, combine semolina (rava) with yogurt and let it rest for about 20-30 minutes. This allows the rava to absorb the moisture and soften. You can also add finely chopped vegetables like onions, tomatoes, carrots, bell peppers, and coriander leaves to the batter for added flavor and texture.
Consistency of the batter: The batter for rava uthappam should be thicker than the regular dosa batter but not too thick. It should have a pourable consistency. Adjust the batter consistency by adding a little water or yogurt if it's too thick or too dry.
Seasoning: Add salt, finely chopped green chilies, ginger, and curry leaves to the batter for extra flavor. You can also add a pinch of asafoetida (hing) and some crushed black pepper for additional taste.
Resting time: After mixing the batter, let it rest for 10-15 minutes. This allows the flavors to meld together and helps in fermentation, resulting in a more flavorful and softer uthappam.
Non-stick pan: Use a non-stick pan or a well-seasoned cast-iron pan to make rava uthappam. This ensures that the uttapams don't stick to the pan and cook evenly.
Heat control: Preheat the pan on medium heat before pouring the batter. The pan should be hot enough to cook the uthappam but not too hot that it burns the bottom before the top is cooked. Adjust the heat accordingly while cooking.
Spreading the batter: Pour a ladleful of batter in the center of the pan and spread it gently in a circular motion to form a thick pancake. Uthappams are thicker than dosas, so don't spread the batter too thin.
Toppings: You can add toppings like sliced onions, chopped tomatoes, grated carrots, and chopped coriander leaves on top of the spread batter for added flavor and visual appeal. Gently press the toppings into the batter so that they stick well.
Drizzling oil: Drizzle some oil or ghee around the edges and on top of the uthappam to make it crispy and flavorful. Cook the uthappam on medium heat until the bottom turns golden brown.
Flip and cook: Once the bottom is cooked, flip the uthappam using a spatula. Cook the other side for a few minutes until it is cooked through. The uthappam should be golden brown on both sides.
Serve hot: Serve the rava uthappam hot with coconut chutney, tomato chutney, or sambar. The crispy edges and soft center of the Uttapam make it a delightful dish.
Rava Uttapam
Here's a Simple Recipe For Rava Veg Uttapam
Ingredients
1 cup semolina (rava)
1/2 cup yogurt (curd)
1/2 cup water
1/4 cup finely chopped onions
1/4 cup grated carrots
2-3 green chilies, finely chopped (adjust to taste)
1 tablespoon chopped coriander leaves
Salt to taste
Oil or ghee for cooking
Instructions:
1. In a large mixing bowl, combine the semolina, yogurt, and water. Mix well to form a smooth batter. Allow it to rest for 15-20 minutes to allow the rava to absorb the moisture.
2. After resting, the batter may thicken. Add some more water to adjust the consistency. The batter should be of pouring consistency, similar to pancake batter.
3. Add the chopped onions, tomatoes, bell peppers, grated carrots, green chilies, and coriander leaves to the batter. Mix well.
4. Season the batter with salt according to your taste and mix again.
5. Heat a tawa or griddle on medium heat. Once hot, pour a ladleful of the batter onto the center of the tawa and spread it in a circular motion to form a thick pancake.
6. Drizzle some oil or ghee around the edges of the uthappam and a little on top. Allow it to cook on medium heat for 2-3 minutes.
7. Flip the uthappam gently using a spatula and cook the other side for another 2-3 minutes until both sides turn golden brown and crispy.
8. Remove the cooked rava veg Uttapam from the tawa and transfer it to a serving plate.
9. Repeat the process with the remaining batter to make more uthappams.
10. Serve hot with coconut chutney, tomato chutney, or sambar.
Enjoy your rava veg Uttapam as a delicious and nutritious South Indian breakfast or snack!