Recipe Detail

Preparation

• 1. Prepare the Batter:

     • In a mixing bowl, combine semolina, yogurt, and water. Mix well to form a thick yet pourable batter.
     • Allow the batter to rest for about 15-20 minutes. If the batter thickens during resting, add a little more water to achieve the desired consistency.

  2. Prepare the Toppings:

     • In a separate bowl, mix chopped tomatoes, capsicum, shredded cabbage, onions (if using), green chilies, and fresh coriander leaves.
     • Add a pinch of salt to the topping mixture and set aside.

  3. Add Baking Soda (Optional):

     • Just before making the uttapam, add baking soda to the batter and mix well. This step is optional but contributes to a softer texture.

  4. Heat the Tava (Griddle):

     • Heat a tava or non-stick griddle on medium heat.

  5. Make Uttapam:

     • Pour a ladleful of the semolina batter onto the hot tava and spread it into a thick circle.
     • Immediately spread a portion of the vegetable topping evenly over the uttapam.

  6. Cook and Flip:

     • Drizzle a little oil or ghee around the edges and on top of the uttapam.
     • Cook until the bottom is golden brown, then carefully flip it using a spatula.

  7. Cook the Other Side:

     • Allow the other side to cook until it's golden brown and the vegetables are cooked.

  8. Repeat:

     • Repeat the process for the remaining batter and toppings.

  9. Serve:

     • Serve the Tomato Capsicum Cabbage Rava Uttapam hot with coconut chutney or sambar.

  Total Cooking Time:

  Approximately 30 minutes.

  Servings:

  This recipe makes about 4-6 uttapams, depending on the size. Adjust the quantities based on your preferences and the number of servings needed. Tomato Capsicum Cabbage Rava Uttapam is a quick and delicious breakfast or snack option.