These thick savory pancakes are made with semolina, yogurt and vegetables. Suji uttapam or Rava uttapam is an easy to make Indian breakfast which is filling, flavor packed and best enjoyed with coconut chutney.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 65 minutes
  • Yield: 5 uttapam
  • Category: Breakfast
  • Cuisine: Indian

Ingredients

  • 1 cup suji/rava (175 grams, semolina)
  • ½ cup yogurt (120 grams, I used plain whole milk yogurt)
  • ½ cup water (4 oz/120 ml + 2-3 tablespoons extra as needed)
  • ½ teaspoon salt
  • ¼ teaspoon eno (fruit salt or use a pinch of baking soda)
  • 2 & ½ teaspoon oil (½ tsp oil per uttapam, I used avocado oil)

Topping for each uttapam

  • 2 teaspoons chopped onion
  • 2 teaspoons chopped bell peppers (I used a mix of red and green bell peppers)
  • 1 teaspoon chopped cilantro
  • chopped green chili (to taste)
  • chopped curry leaves

Method

  1. Combined rava with yogurt in a large bowl using a wire whisk. Then add 1/2 cup water to it and mix until well combined. Cover the bowl with a plate and let the mixture rest for 30 minutes.
  2. The rava will absorb water and the mixture would become thicker in these 30 minutes. Now, add additional 2-3 tablespoons water to make it pouring consistency again (but the batter should be thick, do not make it runny). Also add salt and mix.
  3. Now, add 1/4 teaspoon of eno and mix. Heat a skillet on medium heat. Once it is nicely heated, spray a little oil on the pan (if you are using a cast iron pan like me) and then pout a ladle full of batter in the center of the pan, around 1/3 to 1/2 cup of batter.
  4. Using the ladle spread the batter a little to make a circle of around 5 to 6 inches diameter. Don't spread the batter thin as uttapam should be a on the thicker side.
  5. Top the uttapam with chopped onions, bell peppers, cilantro, some chopped green chilies and chopped curry leaves. Then drizzle 1/2 teaspoon of oil around the edges of the and also a little on top of the uttapam. Cover with a lid and cook for 2 minutes on medium heat.
  6. Then flip and cook the other side also for 2 minutes on medium heat. Press the uttapam with a spatula so that the veggies get a little browned. I like mine this way, when the uttapam is nicely browned from the bottom.
  7. Make all the uttapams simialrly until the batter is finished. I got 5 uttapams from this batter. Serve hot with sambar and coconut chutney!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.