½cupfine variety of rava(sooji or semolina) or 100 grams (rava is not roasted)
¼teaspoonbaking sodaor ⅛ teaspoon eno or fruit salt
salt as per taste
oilor ghee for greasing the pan and drizzling
1small onion- chopped or 5 to 6 pearl onions, thinly sliced
1small tomato- chopped
1green chili- finely chopped
Mix the rava and water in a bowl.
Keep the batter to rest for 20 to 30 minutes.
Meanwhile when the batter is resting, you can slice or chop the onions, tomatoes and green chilies. You can even add grated beets, grated carrots and sliced capsicum (bell pepper). For herbs you can add chopped fresh coriander leaves (cilantro), mint and finely chopped ginger.
Mix the chopped veggies and keep aside.
After 20 to 30 minutes, stir the batter again.
Then add 3 tsp lemon juice, salt and ¼ tsp baking soda or ⅛ tsp eno (fruit salt).
Stir and mix very well.
Making instant mix vegetable 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 instant plain suji uttapam, cook without any veggie toppings.
Serve with coconut chutney or coriander chutney. They also go well with tomato ketchup.
If making for kids then skip or reduce green chilies.
You can also add chopped coriander leaves, mint leaves and ginger.
Mix grated veggies like carrots, beetroots and finely shredded cabbage or finely chopped capsicum can also be added.
You can also add grated cheese or paneer in the toppings.