Rawa Uttapam / Indian Semolina Pancakes

Today’s recipe is something I relished as a kid, prepared by mom – Rawa Uttapam or Indian Semolina Pancakes. It’s a straightforward recipe calling for mere 5 easily available ingredients which together make up a filling and lip-smacking breakfast. While the traditional South Indian Uttapam’s call for a fermented batter prepared using lentils and rice, this Rawa Uttapam or Indian Semolina Pancake recipe has a base of curd or yoghurt that yields a moist and tangy product. Usage of curd or yoghurt also eliminates the need for a chuntey or dip to serve along with the uttapam (phew! one task less in a mom’s to do list).

rawa uttapam

I am yet to try these on Nabeel that is because he has lately started enjoying (and finishing) the omelette and milk breakfast. So am not quite ready to take on a new challenge. This recipe is planned for the Diwali Holidays when I have ample of time on my hand to coax him into trying a new breakfast item 🙂

Rawa Uttapam

Rawa or Semolina is a very healthy food ingredient made from wheat. It tends to give a full feeling on consumption and since it swells up well the Uttapams turn out very soft. It is better to use day old curd or yoghurt which imparts sourness to the Uttapams compared to fresh curd. A minimum of 1 our soaking or staying of the batter is recommended so that the rawa has ample of time to swell up and bind well on cooking. I have omitted the onions but they can easily be a part of the recipe, if you wish. Try chopped spring onions in comparison to regular red or white onions. Here goes the recipe.

Rawa Uttapam or Indian Semolina Pancakes Recipe

Ingredients

Ingredients

1 cup Rawa or Semolina
3/4cup Curds (preferably a day old), lightly whisked
¼ cup finely chopped Coriander leaves
2 tablespoons chopped Green chillies
½ cup tomatoes, finely chopped
Salt as per taste
Oil for cooking

Method

Step 1 – In a bowl, mix all the ingredients well. Let the batter sit for a minimum of 1 hour or maximum of 4 hours at room temperature.

The Batter
Step 2 – On a hot non-stick griddle (tawa), sprinkle some oil. Pour about 4 tablespoons of the uttapam batter, spread to desired thickness. Let the uttapam cook on one side for minimum of 5 minutes or till the sides appear to peel off from the griddle.

On The Griddle
Step 3 – Flip the uttapam and cook on other side in the same manner. You can also choose to cover and cook the uttapam.
Tips: You may mix grated cheese in the batter in that case use enough oil to cover the griddle which prevents the uttapam from sticking to the griddle.

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Till then, Love Being a Mommy!

 

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