rava uttapam recipe | instant suji uttapam recipe | sooji uttapam (2024)

FAQs

Is uttapam made from sooji? ›

Rava uttapam is a instant Indian breakfast recipe made with semolina, onion, chili and curd or yogurt. The batter does not need any fermentation and these are quick to make. Rava uttapam is served with a chutney, podi or sambar.

Sooji rawa is actually granulated wheat and contains all of its nutritional benefits. It is an excellent source of carbohydrates and proteins, making it a healthy breakfast item that will give you plenty of energy throughout your morning routines. It is also a good source of dietary fiber.

Uttapam batter is made of a 1:3 ratio of urad dal and rice. The rice can be a combination of parboiled rice and a regular variety such as basmati. The lentils and rice are soaked overnight and ground into a batter. The batter is fermented until it rises.

One Mini Rava Uttapam, Sada Sooji Uttapam (20 grams) gives 47 calories. Out of which carbohydrates comprise 24 calories, proteins account for 4 calories and remaining calories come from fat which is 19 calories.

Sooji is the word used for semolina in North India and Pakistan. Rawa is the name for semolina in South India. The ingredient is not only used as a batter ingredient in many Indian dishes, but it is also used as the main ingredient in numerous foods, both sweet and savory, like upma and rawa laddoo.

Suji is also known as semolina which is called rava in Indian households and it is a by-product of durum wheat. Suji is coarse middling made from durum wheat. The scientific name of durum wheat is Triticum Durum and is a widely used cereal crop in the Mediterranean region.

Suji is a great source of protein and fiber, and therefore it helps in reducing elevated blood sugar level and eventually reduces the risk of diabetes. Semolina not only helps in providing instant energy but also boost your metabolism in the longer run. It is known to maintain a good bone, heart and brain health.

Some of the common semolina side effects are: Wheat Allergy: Individuals who have any wheat allergy should not consume anything made of wheat flour and its byproducts like semolina. The allergic reaction to semolina may include vomiting, stomach cramps, etc.

One of the key benefits of Suji is its low-calorie content, making it a weight-loss-friendly option. Additionally, it is rich in essential nutrients like iron, magnesium, and B vitamins, which are vital for overall health and well-being.

South Indian eateries are always on the top of our list, so dosa, idli, upma, and uttapams make several rounds at our table on such eat-outs. On one such trip, we learned that Uttapam is derived from the Tamil word 'Oothapam' which translates to 'poured appam' - another delicious variety of savory pancakes.

Which is better, dosa or uttapam? ›

However, unlike Dosa, Uttapam is little thicker and is topped with different types of veggies like onion, tomato, capsicum, carrot, green chilli, sweet corn etc. which makes it even more healthier and tastier.

Keep a small bowl of water and a thin cloth with you when making Uttapam. Rub the tawa with the moist cloth before you spread your next uttapam. This cools down the tawa a little bit. Sometimes the uttapam sticks to the tawa because it's too hot.

Rava dosa, a popular South Indian dish made with semolina or rava, rice flour, and spices, can be a great addition to a weight loss diet. This low-calorie and high-protein dish can help keep you feeling full for longer periods of time, reducing overall calorie intake.

Additionally, the batter can also include rava. Rava dosas can aid in weight loss when served with moong dal.

Besides a pleasant tangy flavour, the fermentation process converts the carbohydrates and proteins in the batter into easier-to-digest forms and increases the bioavailability of certain nutrients, such as folate, iron and zinc. This is one of the reasons why Uttapam is often named one of India's healthiest breakfasts.

A thin batter is made of sooji, rice flour, maida and water or buttermilk. The batter is spiced with onions, green chilies and some more herbs & spices. The batter is then poured on a hot tawa (griddle) to get netted effect on the dosa. The dosa is cooked till golden crisp and then served hot.

Rava Idli recipe is made by mixing ghee roasted rava or suji (cream of wheat) with curd (yogurt), spices, herbs, water and a leavening agent like baking soda or fruit salt (Eno) to make a nice batter of medium consistency.

Idli is made with urad dal ( skinned black gram) and rice. Urad dal is high in protein and calcium. It is absorbed by the body better in the form of idly as it is made from soaked & fermented batter.