Tried this instant version of Uttapam recently and was quite satisfied with the result. Normally I like to plan ahead and soak my grains and beans overnight if I intend to have Uttapam. Having forgotten to do that, I went looking for an instant version and wasn’t disappointed. Here’s how I made mine.
1 cup Semolina or Rawa
3-4 tbsp Kefir or yogurt
salt to taste
1-2 tsp oil
Toppings – vegetables of your choice. I normally like to use chopped kale, shredded carrot, peas, and sliced heirloom tomatoes, cilantro and some finely sliced jalapeno. Can also add chopped onion.
Mix semolina, yogurt, salt and some water to make batter. Set aside for 30 minutes. When ready to make Uttapam, place a pan on the stove, generously grease with oil. Chop and mix vegetables in batter. Pour 1/3 or 1/2 the batter and spread out evenly. Cover and cook on medium low until golden. Flip and cook other side. Makes about 2-3 depending on size.
Serve warm with chutney. I usually like mine with peanut or sweet and sour ginger chutney.