Semolina Pancakes (Rava Uthapam)

1 cup coarse semolina or plain cream of wheat

1 cup plain yogurt

Salt, to taste

Water at room temperature, as needed

¼ teaspoon baking powder

¼ teaspoon carom seeds

¼ small red onion, peeled and finely chopped

1 small red bell pepper, seeded and finely chopped

½ small tomato, seeded and finely chopped

2 tablespoons vegetable oil

Serves 4

Prep Time: 20 minutes

Cook Time: 15 minutes

This mild recipe is perfect for a Sunday morning breakfast. Serve these with tangy Tamarind Chutney (page 224).

1. Combine the semolina, yogurt, and salt in a medium-sized mixing bowl; mix well. Add ¼ to ½ cup water to reach the consistency of pancake batter, ensuring that you do not have any lumps in the batter.

2. Add the baking powder. Set aside for about 20 minutes.

3. In a separate bowl, create the topping. Mix the carom seeds, onions, bell peppers, and tomatoes.

4. Heat a griddle on medium-low. Add a few drops of oil.

5. Ladle about ¼ cup of batter into the center of the griddle. It should have the thickness of a regular pancake. As the batter starts to cook, bubbles will begin to appear on the surface.

6. Add a small amount of topping to the pancake, while it is still moist. Press down gently with the back of your ladle. Add a few drops of oil around the sides of the pancakes to keep it from sticking.

7. Flip the pancake over and cook the other side for about 2 minutes. Remove the pancake from heat and place on a serving platter. Continue this until all the batter is used up. Serve warm.

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