Instant Rava Uttapam & Onion Tomato Chutney Recipe | Chef Pankaj Bhadouria| Recipe Video
Sharing a quick breakfast recipe of Instant Rava Uttapam & Onion Tomato Chutney!
Whenever you are confused about what to make for breakfast, you can make this Instant Rava Uttapam & Onion Tomato Chutney. It makes for a wholesome, delicious and healthy breakfast. The rava uttapam can be enjoyed with the spich onion tomato chutney or any other chutney and the onion tomato chutney can be the perfect accompaniment for your idlis, vada, dosas and upma too!
Preparation Time: 10 minute
Cooking Time: 20 minutes
Serves: 3-4
Ingredients For Recipe
Rava Uttapam
2 cups Rawa (semolina)
1 cup yoghurt
Salt to taste
1 large onion, chopped
2 tomatoes, chopped
2-3 green chilies
1 carrot, chopped
2 tbsp chopped coriander
Oil as required
Method:
Mix the yoghurt and the rawa in a bowl.
Add salt to taste. Mix well and set aside for 10 minutes.
Mix together all the chopped vegetables.
Add water as required to make a smooth batter of dropping consistency.
Heat a pan. Add a few drops of oil and wipe the pan.
Add 1 ladle full of the batter and spread to a ½ cm thick circle.
Spread about 1/4 cup of chopped vegetables on top.
Spread 1 tsp oil over it. Cook on medium heat till the underside is lightly coloured and the batter is firm to touch on top.
Flip and cook till the vegetables take a light colour and the uttapam is firm to touch.
Remove and set aside.
Make more.
Serve with chutney.
Onion Tomato Chutney
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Ingredients:
3 large tomatoes
1 medium onion
½ inch ginger
2 to 3 dry red chilies
1 teaspoon urad dal
1 pinch asafoetida
2 tablespoon water for grinding
½ tablespoon oil
salt as required
For Tempering:
½ tablespoon oil
1 dry red chili
7 to 8 curry leaves
½ teaspoon mustard seeds
1tsp chana dal
1 tsp urad dal
1 pinch asafoetida
Method:
- Heat oil and add urad dal. Once the dal is golden in color, add broken dry red chilies, and ginger.
- Stir for till the red chilies change their color.
Add the chopped onions and saute till the onions turn pink. - Then add chopped tomatoes and asafoetida. Add salt.
- Stir and saute till the tomatoes soften. About 6 to 7 minutes on a low flame.
- Once the tomato mixture cools, add them to a chutney grinder or small blender.
- Add 2 tbsp water and grind to a smooth paste.
For Tempering:
Heat 1 tbsp oil.
Add the mustard seeds, chana dal and urad dal and crackle them. As the dals turn golden,
add curry leaves, asafoetida and one broken red chili. Saute till the curry leaves become crisp.
Then add the ground tomato paste. Stir well.
Saute for 3 to 4 minutes on a low flame. Check the taste and add more salt if required.
Stir again. The chutney is done and ready to be served.