Crispy Rava Uttapam with Tomato and Onion

⏱ 25 min · Serves 4

These golden semolina pancakes are a South Indian breakfast classic made beautifully simple. The batter comes together in minutes, no fermentation needed, and the toppings of juicy tomato and sweet onion caramelise gently as the uttapam cooks to a satisfying crisp edge. Perfect with coconut chutney or a dollop of yoghurt.

Per serving: 265 kcal · 8.0g protein · 44.0g carbs · 6.0g fat

Ingredients

• 200g fine semolina (rava/sooji)
• 150ml plain yoghurt
• 150ml water (approximately)
• 1 tsp salt
• 1/2 tsp baking soda
• 2 medium tomatoes, finely chopped
• 1 large onion, finely chopped
• 2 green chillies, finely chopped
• 2 tbsp fresh coriander, chopped
• 1/2 tsp cumin seeds
• 1 tbsp oil, plus extra for cooking

Method

1. In a large bowl, combine the semolina, yoghurt, salt and water. Mix well until you have a smooth, thick batter the consistency of a dropped scone batter. Let it rest for 10 minutes — the semolina will absorb the liquid and swell slightly.
2. Meanwhile, mix together the chopped tomatoes, onion, green chillies and coriander in a small bowl. Set aside.
3. After resting, check the batter consistency — it should drop slowly from a spoon. Add a splash more water if needed to loosen. Stir in the baking soda and cumin seeds.
4. Heat a non-stick frying pan or tawa over medium heat. Add a few drops of oil and spread with a paper towel.
5. Pour a ladleful of batter (about 80ml) onto the pan and gently spread into a circle roughly 15cm wide. Do not spread too thin.
6. Immediately scatter a generous tablespoon of the tomato and onion mixture over the surface and press lightly so it adheres.
7. Drizzle a little oil around the edges of the uttapam. Cook for 3–4 minutes until the underside is golden and the edges look set.
8. Carefully flip and cook the topping side for 1–2 minutes until the vegetables soften slightly and the base is golden. Remove and keep warm. Repeat with remaining batter and topping.
9. Serve hot with coconut chutney, green chutney or yoghurt on the side.