Herbed Vegetable Rawa Uttapam Recipe

About this recipe

Herbed Vegetable Rawa Uttapam is a delightful South Indian breakfast option made with semolina and a medley of fresh vegetables, perfectly seasoned with aromatic herbs and spices. This dish is light yet satisfying, making it ideal for a weight-loss lifestyle, and is prepared with balanced flavors to suit a medium spice preference. Topped with colorful vegetables and cooked until golden brown, it offers a wholesome and nutritious start to the day, perfect for a united family that enjoys traditional Indian cuisine.

Ingredients

• 500 g Suji
• 200 g Dahi
• - Dairy Milk
• 500 g Tomato - Hybrid
• 500 g Onion
• 500 g Capsicum Green
• 250 g Carrot
• 100G Oleo
• 50 g Black Pepper Powder
• 100 g Coriander Leaves
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine semolina, yogurt, and milk to form a smooth batter. Allow it to rest for 15 minutes.
2. 2. Prepare the vegetables by finely chopping the tomato, onion, capsicum, green chilies, and grating the carrot. Mix them all together in a bowl.
3. 3. Add turmeric powder, red chili powder, black pepper powder, cumin seeds, and salt to the batter. Stir well to incorporate the spices.
4. 4. Heat a non-stick pan or griddle on medium flame and lightly grease it with vegetable oil.
5. 5. Pour a small ladleful of batter onto the pan and spread it out gently into a thick pancake shape.
6. 6. Sprinkle the mixed vegetables evenly over the top of the batter and press them lightly to adhere.
7. 7. Cook the uttapam on medium heat for 2-3 minutes on one side, then flip it carefully and cook the other side for another 2 minutes until golden brown.
8. 8. Repeat the process with the remaining batter and vegetables, greasing the pan as necessary.
9. 9. Garnish the cooked uttapams with fresh coriander leaves and serve them hot with coconut chutney or tomato ketchup.