rava uttapam recipe, how to make rava uttapam | instant sooji uttapam recipe

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instant rava uttapam recipe with step by step photos – easy, quick and tasty uttapams made with rava (sooji or cream of wheat).

ever since i first made these quick uttapams, i have made them quite a number of times later. these jhatpat uttapams have a lot of pluses.

  • first very good to taste. the number one factor that should be there in any recipe.
  • quick to make.
  • on cooling down, they still remain soft. so good for tiffin box snack.
  • no grinding.
  • no fermentation.
  • just a soaking period of 30 minutes for the rava.

for making these instant uttapams, you will need fine sooji or rava. most such recipes which do not require fermentation, use yogurt or buttermilk. however, i have used lemon juice and i feel the lemon juice ones taste better than the uttapams made with yogurt. baking soda is essential in the recipe. if you do not have baking soda, then you could use fruit salt (eno) too. few more delicious uttapam variations on blog are:

  1. instant oats uttapam
  2. plain uttapam
  3. onion uttapam
  4. sandwich uttapam
  5. onion tomato uttapam recipe.

these instant uttapams can be made plain or topped with onions, tomatoes or mixed grated veggies. i have shown both the plain as well as onion-tomato version in the stepwise pics. with the recipe you can even make mini uttapams. the recipe can be doubled or tripled too.

do try these uttapams and you as well as your family will love them. you can serve rava uttapam with coconut chutney or mint coriander chutney.

if you are looking for more south indian recipes then do check:

rava uttapam recipe below:

4.24 from 13 votes
rava uttapam recipe | sooji uttapam recipe
prep time
30 mins
cook time
15 mins
total time
45 mins

instant rava uttapam recipe - easy and quick uttapam made with sooji (rava or cream of wheat).

course: snacks
cuisine: indian
servings: 1 to 2
author: dassana
ingredients (1 cup = 250 ml)
main ingredients for rava uttapam:
  • ½ cup fine variety of rava (or sooji) or 100 grams (rava is not roasted)
  • ½ cup water
  • 3 teaspoon lemon juice
  • ¼ teaspoon baking soda or ⅛ teaspoon eno or fruit salt
  • salt as per taste
  • oil or ghee for greasing the pan and drizzling
optional ingredients for rava uttapam:
  • 1 small onion, chopped or 5 to 6 pearl onions, thinly sliced
  • 1 small tomato, chopped
  • 1 green chili, finely chopped
how to make recipe
preparation for rava uttapam recipe:
  1. mix the rava and water in a bowl.
  2. keep the batter to rest for 30 minutes.
  3. meanwhile when the batter is resting, you can slice or chop the onions, tomatoes and green chilies.
  4. mix the chopped veggies and keep aside.
  5. after 30 minutes, stir the batter again.
  6. then add 3 tsp lemon juice, salt and 1/4 tsp baking soda or 1/8 tsp eno (fruit salt).
  7. stir and mix very well.
making rava uttapam:
  1. heat a tawa or griddle and spread some oil. you can also use a non stick pan.
  2. take the batter in a large serving spoon.
  3. pour the batter and spread it gently. don't spread too much.
  4. when the batter is still raw from the top, add the onions-tomatoes-green chilies mix.

  5. gently press the onions-tomatoes with the spatula, so that they stick to the batter.

  6. drizzle some oil on the sides and the top.
  7. when the base is cooked and lightly browned, flip the uttapam gently.

  8. cook till the onions and tomatoes are light golden or golden.
  9. flip and serve rava uttapam hot. if you want you can flip a couple of times too for even cooking.

  10. for making plain rava uttapam, cook the uttapams without any toppings.
  11. serve rava uttapam with coconut chutney or coriander chutney. they also go well with tomato ketchup.
recipe notes

few tips for making rava uttapam recipe:

  1. if making uttapam for kids then skip or reduce green chilies.
  2. you can also add chopped coriander leaves.
  3. mix grated veggies like carrots, beetroots and finely shredded cabbage or finely chopped capsicum can also be added.
  4. you can also add grated cheese or paneer in the toppings.
  5. uttapam recipe can be doubled or tripled.

how to make rava uttapam recipe:

1. take ½ cup fine variety of rava in a bowl. do note the rava to be added is not roasted rava.

2. add ½ cup water.

3. mix well and keep the batter to rest for 30 minutes. you can even keep the batter for an hour.

4. meanwhile when the batter is resting, you can slice or chop the onions/shallots, tomatoes and green chilies. here i have used shallots.

5. mix the chopped veggies and keep aside.

6. after 30 minutes, stir the batter again. by now the rava/sooji will absorb water and the batter will thicken. if the batter looks thin, then just add a few tablespoons of sooji. if very thick, then add a few tablespoons of water.

7. then add 3 tsp lemon juice.

8. season with salt.

9. mix very well.

10. next add ¼ tsp baking soda or ⅛ tsp eno (fruit salt). you can also add ⅛ tsp baking soda, but the uttapam will be less light and soft.

11. stir and again mix very well.

making rava uttapams:

12. heat a tawa or griddle and spread some oil. you can also use a non stick pan. for non stick pan, do not use oil for spreading.

13. take the batter in a large serving spoon.

14. pour the batter and spread it gently. don’t spread too much.

15. when the batter is still raw on the top, quickly add the onions-tomatoes-green chilies mix.

16. gently press with a spatula so that the onions and tomatoes stick to the batter. drizzle some oil on the sides and the top.

17. when the base is cooked and lightly browned, flip gently. cook till the onions and tomatoes are light golden or golden.

18. flip and serve the instant rava uttapam hot. if you want you can flip a couple of times too for even cooking.

19. for making plain rava uttapam, spread the batter evenly on the hot tava.

20. on a medium flame cook the uttapam.

21. drizzle some oil on the uttapam.

22. flip when the base is light golden and the top is almost done or cooked well.

23. flip again once or twice.

24. serve plain rava uttapam hot or warm. you can also stack the plain uttapams in a casserole and serve later.

25. serve rava uttapam with coconut chutney or coriander chutney. they also go well with tomato ketchup. for more tasty rava recipes you can check this collection of 31 rava recipes.

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This post was last modified on May 21, 2018, 8:53 pm

    Categories Indian Breakfast RecipesKids RecipesSouth Indian RecipesTiffin RecipesVegan Recipes

View Comments (85)

  • I usually make it by mixing all the veggies in the batter and not giving any resting time. But this sounds like an amazing variation. Will try this soon. Thanks for the recipe.

  • I tried it today in breakfast. Hubby loved it. I follow ur blog for new dishes and i am amazingly turning into a good cook. Keep posting. God bless u..

    • thank you suchi for this lovely comment. any one can be a good cook. it just need some patience and practice :-)

  • I had rava uttapam for the first time at an Indian restaurant this week, and now I just have to try making it! I'm glad that the ingredients are so simple. Thanks for all the step-by-step pictures and instructions, they are very helpful! Do you think that using a red chili rather than a green chili would be fine in this recipe?

    • thanks jen. i would suggest to use a bit red chili powder and you just need to sprinkle a light pinch of it on the onions and tomatoes when the uttapam is cooking. don't use whole red chili. you can also use paprika or cayenne pepper instead of red chili powder.

  • Going to try it soon.Thanks for sharing this.I was waiting for this so no better timing than this.
    You are a food goddess..you are truly amazing

  • Was great! I was only able to make 4 dosas with 1/2 cup rava. If you want more, just double the recipe.

  • Hi Dassana,

    I am a web designer by profession but enhancing my cooking skills with your help.

    I really appreciate your attempt to share your wonderful recipes.

    I have a query for this recipe, can I soak rawa in water a night before, as my hubby rushes to office by 6 in the morning, so I have less time for the preparation.

    Thanks and waiting for your response.

    • thank you sana. yes you can soak the rawa in water at night, but keep in the fridge. the result would be really soft uttapams. later you may need to add more water if the batter looks thick. add lemon juice and soda just before you prepare the uttapams.

  • Your two recipe had made my day..breakfast with rava upma..my hubby who was not fond of much south indian breakfast was like one more one more.. And in lunch we had the awesome pressure cooker biryani.. equally hit at my home..thanks a lots for all these recipe u r sharing..

  • hi amit.
    can we use wheat rava/lapsi/daliya for this dosa.
    no one in my family likes this rava except for me. wanna a give a try with this rava though they liked it with normal sooji.

    • hi pooja, you can make with daliya. but just grind the daliya in a dry grinder till you get a fine consistency of it like the sooji rava.

      • Hi amit

        I made this with. Daliya few days back. Forgot to tel u how it turned out. I grinded daliya as u suggested and also added ginger and green chilli. It was really good.
        Next on wishlist is masoor dal for tiffin box...

        Thank u for all ur recipes. I hve become a regular/ frequent reader of ur blog. I keep checking every now and then. And our daily meal starts with ur recipes. Theg never fails. Touchwood. Thanks again

        • very pleased to know this thankyou pooja for your kind and honest words. you touched my heart god bless you.

  • Tried the recipe for today's breakfast. It's quite simple yet very tasty. Served it with gun powder, and it tasted delicious :D

  • hi
    I tried it first time.but the batter did not spread evenly. plz tell what should i do.but its delicious....

    • the batter does not spread like the dosa batter. hence we need to make small to medium sized rava uttapams. just spread the batter lightly and not like the way we spread dosa batter. the batter has to be slightly thick.





  • Hello, mam I tried this recipe for yesterdays breakfast n everyone liked it in my home
    Thanks for such quick easy n nice recipe

    • pleased to know this vidya thankyou for trying the rava uttapam :) glad all your folks liked them.

  • Hi,
    I soak sooji about 30 min.water is absorbed by sooji..I need to add water again.batter consistency should be like dosa batter

  • Hi I just tried this recipe but the batter was lumpy and stringy... Can u advice? Thanks

  • Hi.i often visit this site n i must its really good i hav tried many of ur recipies n they ol hv turned out so well em very fond of cooking n ur blog help me a lot. Em also fond of South Indian dishes.i tried this one n i dnt hv words to tell u hw gud it turned out no tension of soakng fermentation grinding . It turned out jst too gud. Thanks a lot.

    • welcome charu. glad to know this. thanks for sharing your appreciation and positive feedback on recipes.

  • Ho thank u alot alot for ur delecieise recipes i m not indian but i learn so many snacks from you my husband is very happy to eat my food thank u again and again

  • pan i used is not non stick so whole better stick to it ....! vt to do to make nice plated uttpum

    • firstly use a thick bottomed pan. also season the pan. where in you heat the griddle and then apply oil. let the oil get heated and then switch off the griddle. wipe the oil. again apply oil and let the griddle cool. store the tawa with the oil on it. you can repeat the first step twice or thrice. when you want to cook, heat the tawa and wipe off the oil. then proceed with the recipe.

  • tried it today and it came out amazing! I used curd instead of lemon juice.. thanks for the super recipe.

  • We all miss this stuff here in Toronto. I'm really impressed by your recipes, today I'm trying cheese uttapam recipes. Thank you so much for sharing and your effort.

  • I have made these uttapams quite a few times now, doubling and even tripling the recipe because we seem to keep running out! I add different toppings as the mood strikes. thank you for this excellent recipe.
    I would love to send pictures but I think your FB page isn't allowing it anymore...

  • Hi... I tried this rava uttapam recipe twice. First time is was g8 but 2nd time when I made it was not that soft, I refered all the steps u suggested in the recipe just one change add soda instead of eno, I d'nt know what went wrong as uttapam were not that soft also they were sticking to pan :( Any suggestions...

    • was the baking soda fresh and active. if the baking soda is past its shelf life, then the rava uttapam won't be soft. here i think the soda is the culprit and thats why the uttapams were not soft. sticking to the pan could be as the pan was not seasoned well or the batter must have become slightly thin. for dosas and uttapams always keep one pan. and for chapatis another one. if we use the pan in which we make chapatis for making dosa, then the dosas do stick.

    • Sonali have taken your request for methi ladoo recipe on our file. please allow some time to post the same, thanks.

    • as roasted rava won't absorb the water and soften. so the texture with roasted rava will be slightly different.

  • Hi,
    Can we store this mixture in the fridge overnight?
    Or store it overnight and then put eno and lemon juice?
    Will that work?

  • Wow thank you sooo much! I always wanted to make this, but I was scared I wouldn't be able to do it. Anyway, your recipe is perfect! Thank you

  • Hello!
    Thank you for such delicious recipes! 😊
    I have doubt if I do not have lemon than what can I use to replace it?

    • Welcome Supriya. You can add 1 to 2 tablespoon curd or 1/4 cup butter milk in place of lemon juice. Then add water as required.

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