This instant Rava and poha masala Uthappa is a saviour on a lazy Sunday morning. You can serve it with a Chutney or a Molgapudi if you aren’t in a mood to make a chutney. Maximum time taken is fifteen minutes. I thank my friend Sushmitha Shenoy Shanbhag for this lovely recipe. Recipe link to the Chutney and Molgapudi given below.
1 cup or 250 gms Rava/ semolina
1/2 cup or 125 gms Poha/ flattened rice
1/2 cup Idli rava
1 cup sour curds whisked well
9 green chillies
2 Inch piece of ginger
4 tbsps finely chopped coriander leaves
1 large onion sliced or chopped as desired
1 tomato sliced or chopped
Oil for roasting the Uthappa
1/2 tsp Eno fruit salt
Powder the poha and tip it into a bowl. Drop in the idli rava and rava too. Add salt the whisked curd and water enough to make a batter of pouring consistency. Grind the green chillies and ginger to a coarse paste. Add it to the batter. Add finely chopped coriander leaves, mix , cover and keep aside for ten minutes. You will notice that the rava and poha have absorbed all the moisture. Add some water to make a batter of pouring consistency. Add the fruit salt and a tsp of water over it to activate it. Mix and pour a ladleful of the batter on a hot tava/ skillet. Sprinkle the finely chopped onions and tomatoes or place the sliced ones gently on the Uthappa. Drizzle with oil, cover and roast on a medium flame. Flip. Roast on the other side too. Serve hot with chutney.
This proportion makes 10 medium sized Uthappa.
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