I like to begin my day with a good south Indian breakfast. This means that a certain amount of effort is required to get the breakfast on the table. A traditional south Indian idli or dosa breakfast requires soaking grains and lentils, grinding them and then allowing the ground batter to ferment, for the right flavor and texture of the finished dish.
But then, there are also recipes that can be whipped up without putting in any prior efforts! For example the recipe that I’m sharing with you today is fairly simple and easy to put together.
I love semolina in various forms, crusted over potatoes, made into halva, in divine laddus and in this uttapam that I’m happy to put in front of you today. Rava or semolina is one of the main ingredients here and it adds great texture to these Indian style pancakes.
What makes or breaks a good south Indian breakfast is the chutney. You get it right and you are privy to a flavor palette that not only comforts you but also gives you great satisfaction.
On my table, a coconut chutney made from fresh coconut, is an inseparable part of breakfast to accompany idlis and dosas. I keep varying the type of chilies in the chutney, but generally stick to my basic coconut chutney recipe which highlights the subtle flavor of the seasoning ingredients and the taste of the fresh coconut very well.
My choice of vegetables to top these uttapams is a little avant garde maybe, but you could stick to any traditional vegetable of your choice. I like the way the red/purple cabbage contrasts with the white batter in this topping. And, its quite amusing to watch the purple cabbage acquire a bluish tinge when cooked.
As a cook, I find it important to use the available ingredients under the norms I work with, to produce the best taste, keeping in mind the health and nutrition of the family.
And when you have a seven year old at home, the visual appeal of the food acquires even more significance. It is said that one eats first with the eyes and as a mother I can vouch for the fact that it is more so with children.
So this is a dish that scores high on visual, taste and health parameters. But what makes it even more appealing is its ease of preparation. You can make this for breakfast and vow your family with it. Or you could make mini versions of these to serve as snacks or starters in a party. Both ways, they will not disappoint! My two bits- don't forget to add the coconut chutney!
Instant Vegetable Rava Uttapam
I used red cabbage, tomato and capsicum or green bell pepper to top my uttapams. You can use any vegetables of your choice to make these uttapams.
175 gm (1 cup) rava or semolina (the fine variety)
70 gm (½ cup) rice flour
1 cup yogurt (preferably sour)
1 tsp grated ginger
2 green chilies, chopped
½ tsp yellow asafetida powder
1 tsp salt
vegetable toppings of your choice
In a large bowl, assemble the rava and the rice flour. Add the yogurt , ginger, chilies, asafeotida and salt.
Give it a good whisk and make sure there are no lumps.
Add water to get a thick consistency, similar to pancake batter. Keep aside for 2 hours. This helps to develop nice texture. If you don’t have the time, then you can proceed with making the uttapams.
Heat a griddle and smear it with some oil. Pour a ladleful of the batter in the centre of the griddle. Do not spread the batter.
Sprinkle vegetables of your choice and cover and cook on medium low heat for 2 to 3 minutes.
Flip the uttapam and cook on the other side for a minute.
Serve hot with chutney of your choice.