45 Minutes Instant Rava Uttapam (Without Curd)

Instant rava uttapam recipe with step by step photos – easy, quick and tasty Uttapam made with rava (sooji or cream of wheat) in just 45 minutes. I have also shared the traditional Uttapam recipe with Idli Dosa Batter.

These instant sooji uttapams can be made plain or topped with onions, tomatoes or mixed grated veggies.

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rava uttapam recipe

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.

Ever since I first made these quick rava uttapams, I have made them quite a number of times later. These Jhatpat rava 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 this instant uttapam, 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 ones 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.

Do try these suji uttapams and you as well as your family will love them. You can serve them with coconut chutney or mint coriander chutney.

How to make instant rava uttapam without curd

1. Take ½ cup fine variety of rava (semolina) in a bowl. Do note that the rava to be added is not roasted rava.

rava in a bowl

2. Add ½ cup water.

adding water to rava

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

rava uttapam batter

4. Meanwhile when the batter is resting, you can slice or chop the onions/shallots, tomatoes and green chilies. Here I have used shallots.

chopped onions tomatoes

5. Mix the chopped veggies and keep aside.

chopped veggies

6. After 30 minutes, stir the batter again. By now the rava will absorb water and the batter will thicken. If the batter looks thin, then just add a few tablespoons of rava. If very thick, then add a few tablespoons of water.

stir rava uttapam batter

7. Then add 3 tsp lemon juice.

added lemon juice to batter

8. Season with salt.

added salt to batter

9. mix very well.

mix the batter

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

added eno to batter

11. Stir and again mix very well.

mix the batter

Making rava uttapam

12. Heat a tawa or griddle and spread some oil. You can also use a nonstick pan. For nonstick pan, do not use oil for spreading.


13. Take the batter in a large serving spoon.

rava uttapam batter in a large serving spoon

14. Pour the batter and spread it gently. Don’t spread too much.

spreading rava uttapam batter on tawa

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

cooking rava uttapam

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.

preparing rava uttapam

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

making rava uttapam

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

rava uttapam

For making plain sooji uttapam

19. Spread the batter evenly on the hot tava.

making rava uttapam

20. On a medium flame cook the rava uttapam.

cooking rava uttapam

21. Drizzle some oil on top.

cooking rava uttapam

22. Flip when the base is lightly golden and the top is almost done or cooked well.

cooking rava uttapam

23. Flip again once or twice.

cooked rava uttapam

24. Serve rava uttapam hot or warm. you can also stack them in a casserole and serve later.

rava uttapam

25. Serve Sooji Uttapam with coconut chutney or coriander chutney. They also go well with tomato ketchup.

rava uttapam

More South Indian recipes

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Instant Rava Uttapam (without curd)

4.93 from 14 votes
These instant rava uttapam 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.
rava uttapam recipe
Author:Dassana Amit
Prep Time:30 mins
Cook Time:15 mins
Total Time:45 mins
Servings (change the number to scale):1 to 2
(1 CUP = 250 ML)


main ingredients

  • ½ cup fine variety of rava (sooji or semolina) 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

  • 1 small onion, chopped or 5 to 6 pearl onions, thinly sliced
  • 1 small tomato, chopped
  • 1 green chili, finely chopped



  • Mix the rava and water in a bowl.
  • Keep the batter to rest for 30 minutes.
  • Meanwhile when the batter is resting, you can slice or chop the onions, tomatoes and green chilies.
  • Mix the chopped veggies and keep aside.
  • After 30 minutes, stir the batter again.
  • Then add 3 tsp lemon juice, salt and 1/4 tsp baking soda or 1/8 tsp eno (fruit salt).
  • Stir and mix very well.

making instant rava uttapam

  • Heat a tawa or griddle and spread some oil. You can also use a non stick pan.
  • Take the batter in a large serving spoon.
  • Pour the batter and spread it gently. Don't spread too much.
  • When the batter is still raw from the top, add the onions-tomatoes-green chilies mix. 
  • Gently press the onions-tomatoes with the spatula, so that they stick to the batter.
  • Drizzle some oil on the sides and the top.
  • When the base is cooked and lightly browned, flip them gently.
  • Cook till the onions and tomatoes are light golden or golden.
  • Flip and serve hot. If you want you can flip a couple of times too for even cooking.
  • For making plain rava uttapam, cook them without any toppings.
  • Serve with coconut chutney or coriander chutney. They also go well with tomato ketchup.


  1. If making 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. This recipe can be doubled or tripled.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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89 comments/reviews

  1. Hi. How long can we store the batter incase if we use curd and mix veggies in it?

    • you can refrigerate only for a day.

  2. Why can’t we use roasted rava?

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

  3. Also I wanted methi ladoo recipe…

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

  4. 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…3 stars

    • 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.

  5. 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…

    • thanks a lot sneha. even i try woth different toppings 🙂 on the fb page i was getting a lot of spam comments and messages, thats why i deactivated them. you can send me the pics on gmail at [email protected]

  6. 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.5 stars

    • welcome and thankyou for your positive feedback 🙂

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

    • welcome shravani and thankyou for your positive feedback.

  8. 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.

  9. 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

    • kati pleased to know this thankyou for your positive feedback, you are welcome.

  10. 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.

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

    • welcome nikita. more water needs to be added.

  12. pic required

  13. 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

    • yes add some more water. batter should be like dosa batter.

  14. If we are using curd then how much we should be using?

    • you can add 2 to 3 tbsp curd and 1/4 to 1/3 cup water. if the batter looks very thick, then you can add 1 to 2 tablespoons or a few more tablespoons of the water.

      • Thank you for clearing my doubt. Why dont u include recipes for toddlers which will be a lot of help for the new mummy’s.

        • welcome subha. there is a section on toddler recipes. you can have a look – https://www.vegrecipesofindia.com/recipes/toddler-recipes/

  15. Hi,
    I wanted to ask u that which rava you use i.e., roasted rava or raw rava.

    • the rava is not roasted. its raw rava.

  16. 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.





    • pleased to know this thankyou so much rajesh 🙂 for your kind words.

  18. hi
    I tried it first time.but the batter did not spread evenly. plz tell what should i do.but its delicious….4 stars

    • 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.

  19. Tried the recipe for today’s breakfast. It’s quite simple yet very tasty. Served it with gun powder, and it tasted delicious 😀5 stars

    • pleased to know this sravan thankyou for your positive words.

  20. Hi Ma’am,
    Tried these uttapams today for breakfast.. They were very soft and yummy. Thanks a lot

    • nice to know anusha. thanks for the feedback.

  21. looking great!

    • thankyou varun 🙂

  22. 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.

  23. 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..5 stars

    • thats nice to know kajal and thanks for sharing. most welcome.

  24. 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.2 stars

    • 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.

  25. Hi,
    Looks yummy.Is the rava used here same as Upma rava or finer than that?

    • soumya, its the same rava as upma rava.

  26. Great recipe….thanx a lot ?3 stars

    • welcome aarti.

  27. Was great! I was only able to make 4 dosas with 1/2 cup rava. If you want more, just double the recipe.5 stars

    • yes amritha you could double the recipe for more quantity of dosas and thankyou.

  28. 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

    • thankyou for your compliment surely try and let us know how it was? god bless you.

  29. 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.

  30. 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 🙂

  31. Mast recipe

  32. I really like the recipe. I will try it for sure

    • surely try and let us know how it was?

  33. Simple and healthy breakfast item.will try shortly.

    • thanks reena.

  34. nice publication

  35. 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.

    • thanks garima. do try. hope you like the final result.

      • Can i use roasted rava? I use to roast rava in little ghee before storing it, so don’t have unroasted in stock.

        • you can try using roasted rava. i think it should work.