RAWA UTTAPAM

RAWA UTTAPAM

Some recipes are more than just food—they're comfort on a plate. Rawa Uttapam is one of those for me. Traditionally made for breakfast in our home, it brought the whole family to the table with its tempting aroma and vibrant colors. I still remember those lazy weekend mornings when the kitchen would fill with the savory smell of roasted suji and caramelized onions, as my mother quietly prepped the batter the night before—soaking the suji in buttermilk and letting it rest peacefully.

It wasn’t just a quick fix—it was a weekend ritual. As kids, we’d eagerly wait near the stove, hoping to grab the first uttapam, hot off the pan, with crispy edges and a soft center, topped with chopped onions, tomatoes, and capsicum. A dollop of coconut chutney on the side, or if we were lucky, a bowl of sambhar made it feel like a mini South Indian feast.

Though it's known as a breakfast dish, Rawa Uttapam makes a light and satisfying lunch too—especially when paired with sambhar. It’s simple, filling, and full of flavor, perfect for days when you want something wholesome without too much fuss.

Even now, it remains one of my go-to recipes—whether I'm short on time, craving comfort, or just want.

Rawa Uttapam – Quick Recipe Card

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Rawa Uttapam Recipe

A quick and wholesome South Indian-style dish made with fermented semolina batter and fresh vegetables.

Ingredients

• Semolina (Suji): ½ kg

• Buttermilk: 500 ml

• Onion (medium): 2, finely sliced

• Tomatoes: 2, finely chopped

• Capsicum: 2, finely chopped

• Refined Oil: 4-5 tsp

• Salt: To taste

Instructions

Preparation of Batter

Step 1: Roast the Suji

Dry roast the semolina in a pan until it gives a light aroma. Do not let it brown. Set aside to cool.

Step 2: Soak with Buttermilk

Mix the roasted suji with buttermilk to form a thick batter. Cover and let it soak overnight or for at least 4–5 hours.

Quick Tip: If you’re short on time, add a pinch of soda-bi-carb or ENO to the batter and let it rest for 20 minutes. This helps in quick fermentation.

Step 3: Prepare the Batter

Once the batter is ready, add finely sliced onions, tomatoes, and capsicum. Mix well. Add salt to taste.

Cooking

Step 4: Heat the Pan

Heat a non-stick pan and add ½ tsp of oil. Spread it evenly.

Step 5: Cook the Uttapam

Pour a ladleful of batter onto the pan and spread it lightly into a thick circle. Cook on a low flame for about 2-3 minutes.

Step 6: Flip and Cook

Flip the uttapam carefully and cook the other side for another 2-3 minutes until both sides are golden and cooked through.

Serve

Serve hot with coconut chutney, fresh coriander chutney, and a bowl of steaming sambhar for a perfect meal.

Recipe Notes Quick Card

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Recipe Notes For Rawa Uttapam

1. Consistency of Batter – Ensure the batter is neither too thick nor too runny. It should be easily spreadable but still hold shape like pancake batter.
   
   
   

2. Fermentation Time – Overnight soaking gives the best flavor and fluffiness. If you're in a hurry, use ENO or soda-bi-carb for instant results.

3. Even Cooking – Always cook on a low to medium flame to allow the uttapam to cook through without burning on the outside.

4. Vegetable Choices – You can add grated carrot, chopped green chillies, or even sweet corn for added flavor and crunch.

5. Non-Stick Pan – Use a good quality non-stick pan or tawa to avoid sticking, especially if you're using minimal oil.

6. Greasing Tip – Use a small piece of onion dipped in oil to grease the pan evenly—it also adds a subtle aroma.

7. Salt Adjustment – If fermenting overnight, add salt just before making the uttapams to avoid batter turning sour.

8. Serving Fresh – Rawa Uttapam tastes best when served hot and fresh. Pair it with coconut chutney, green chutney, or sambhar for a complete meal.

🥥Coconut Chutney Recipe

Coconut Chutney Quick Recipe Card

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Ingredients

• Fresh grated coconut – 1 cup

• Roasted chana dal (bhuna chana) – 2 tbsp

• Green chili – 1 (adjust to taste)

• Ginger – ½ inch piece

• Salt – to taste

• Water – as needed

For tempering (optional)

• Oil – 1 tsp

• Mustard seeds – ½ tsp

• Curry leaves – 6–8

• Dry red chili – 1

Method

1. Grind coconut, chana dal, green chili, ginger, salt, and a little water into a smooth chutney.

2. For tempering, heat oil in a small pan, add mustard seeds, let them splutter.

3. Add curry leaves and dry red chili. Pour over the chutney.

4. Mix well and serve fresh with uttapam, idli or dosa!