10-Minute Instant Uttapam

This Instant Uttapam recipe is so simple and quick that you don’t need to soak the ingredients overnight or wait for fermentation to happen. All it takes is 10 minutes and your uttapams are ready to be made!

Recipe – Video

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Ingredients

  • 1 cup semolina/ rawa/suji
  • 1 cup yogurt
  • 1 medium onion (finely chopped)
  • 1 medium tomato (finely chopped)
  • 1 teaspoon fresh coriander (finely chopped)
  • ½ teaspoon salt
  • ¼ teaspoon baking soda (optional)
  • 2-3 tablespoons oil/ghee

Note– Please read recipe notes in the end.

Main Types of Equipment Used

Steps In Making Instant Uttapam

  1. In a large bowl add semolina, salt, yogurt and water and mix till everything is well combined. The batter will have medium consistency. Not very thick nor very thin.
  2. Now let it rest for around 5-10 minutes.
  3. In a bowl add chopped onions, tomatoes, fresh coriander and salt and mix until well combined. The toppings for uttapam are ready.
  4. After the batter has rested, add very little water, if it has thickened too much.
  5. Now add baking soda and a tablespoon and water and mix again. The instant uttapam batter is ready.
  6. Place a non-stick pan over medium flame and add some oil in it. Once the oil becomes hot, add a large spoonful or two of the uttapam batter and spread it evenly. Make sure you do not thin it too much, as uttapam’s are generally thick.
  7. Cover it with a lid and cook for 2 minutes.
  8. Now top it with the vegetables and gently press them a little with your fingers, so they don’t come out when you flip them.
  9. Cover it with a lid and cook for 2-3 minutes on medium-flow flame or until the bottom is perfectly cooked and light golden in colour.
  10. You will notice the sides will begin to puff a little, which is a sign that the uttapam has cooked from the bottom.
  11. Now with the help of a spatula, gently flip it on the other side and cook for another 2 minutes.
  12. Once done, transfer the uttapams on a plate. Now similarly make the rest of the uttapams and serve them hot with chutney or sambhar.

Recipe Notes

  • You can add any veggies of your choice as toppings, like grated carrots, capsicum, bell peppers etc.
  • If you dont have baking soda then you can replace it with eno.

Step By Step In Pictures

1.  In a bowl add semolina, salt and yogurt.

2. Mix everything till well combined.

3. Add water and mix again.

4. The batter will have medium consistency. Not very thick nor very thin.

5. Let it rest for 5-10 minutes.

6. In a bowl add chopped onions, tomatoes, fresh coriander and salt and mix till well combined.

7. The toppings for the uttapam is ready.

8. Add little water in the batter if it has thickened too much.

9. Now add baking soda and a tablespoon and water and mix again.

10. The uttapam batter is ready.

11. Place a non-stick pan over medium flame and add some oil on it.

12. Once the oil becomes hot, add a large spoonful or two of the uttapam batter and spread it evenly. Make sure you do not thin it too much, as uttapam’s are generally thick.

13. Cover it with a lid and cook for 2 minutes.

14. Top it with the vegetables and gently press them a little with your fingers, so they don’t come out when you flip them.

15. Cover it with a lid and cook for 2-3 minutes on medium-flow flame or until the bottom is perfectly cooked and light golden in colour.

16. The sides will begin to puff a little, which is a sign that the uttapam has cooked from the bottom.

17. Now with the help of a spatula, gently flip it on the other side and cook for 2 minutes.

18. The uttapam is now ready.

19. Transfer it on a plate and similarly make the rest of the uttapams.

20. Serve hot with chutney or sambhar.

10 minute instant uttapam

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