In this shortcut method, rava (semolina) idli breakfast-mix is used to make the uttapam. There are many brands of the mix available in Indian groceries—you may use your favourite brand. The uttapam makes a hearty breakfast or meal on a busy day. You may top the uttapam with finely chopped quick cooking vegetables like capsicum and cabbage.
Please click on the link for the traditional Uttapam recipe.
Serves 4 to 6
500g store-bought rava idli breakfast-mix
2 tablespoons finely chopped coriander leaves
1 cup/250ml thick plain yoghurt
Vegetable oil for frying uttapams
2-3 medium onions, finely chopped (for topping)
1. Place the rava idli breakfast-mix in a medium bowl.
2. Add the coriander leaves and yoghurt. Mix.
3. Add 1 cup/250ml water and mix to make a thick smooth batter. Set aside for 5 minutes.
4. If the batter has thickened, add additional water as needed and mix until you get a thick batter of dropping consistency.
5. Heat a dosa griddle over low heat until a few drops of water dropped onto the surface of the griddle sizzle immediately.
6. Smear a few drops of oil on the hot griddle. Pour about ½ cup/125ml of the batter into the centre of the griddle. Lightly spread in a circular motion to make a thick 6.5-inch/16-cm uttapam.
7. Sprinkle the onion over it.
8. Cover the griddle with a tight-fitting lid. Cook until the top of the uttapam has set entirely, and the underside is golden brown.
9. Drizzle over some oil, flip the uttapam with a spatula and cook the other side until it turns golden.
10. Transfer the uttapam to a plate and serve immediately.
11. Repeat the process with the rest of the batter in this way.