Secret Recipe Club: Rava Uttapam

Yes, another month has flown by and it’s time for the Secret Recipe Club once again! Those of you who follow this blog already know the deal (and many of you also participate in SRC!) but for those who don’t know, it’s a simple, fun concept: All participating blogs are assigned another blog. We get to choose any recipe we like from that blog and make any changes we want. Then we all post our recipes on the same day and time! It’s a wonderful way to meet other bloggers and try recipes you might not otherwise.

This month I was assigned Ruchi’s Simply Food. Ruchi is North Indian and was raised in Mumbai, so many of her recipes are Indian-inspired, which works out perfectly because I love Indian food! I had a hard time picking a recipe but quickly settled on these Rava Uttapam, or savory pancakes. When I studied abroad in India in college (many years ago now…) I ate many uttapam and so these brought back wonderful memories! I also love savory pancakes of any sort – Chinese scallion pancakes, Korean kimchee pancakes, Eastern European potato pancakes – you get the idea.

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I also liked how quick, easy, and adaptable this recipe is. You can add chopped vegetables to make it even heartier or leave them plain for a simple snack. Although Ruchi suggests having it for breakfast, I had it as a side for dinner. Both my husband and I loved them!

5.0 from 5 reviews
Rava Uttapam (Savory Pancakes)
 
Prep Time
Cook Time
Total Time
 
These savory pancakes come together quickly and are great for breakfast, but also make a great appetizer or side for dinner.
Author:
Recipe Type: Appetizer, Breakfast, Side
Yield: 4 servings
Ingredients
  • ½ cup semolina flour
  • ½ cup plain yogurt
  • ½ teaspoon salt
  • 2 teaspoons oil
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped tomato
  • Chopped cilantro for garnish
Directions
  1. Mix together the semolina flour and yogurt to form a batter. It should have the consistency of pancake batter; add a couple of tablespoons of water if necessary to make the batter easily spreadable. Mix in the salt and the oil. Allow to rest for 20 minutes on the counter.
  2. Heat a little bit of oil in a non-stick skillet. Pour a ladle of batter and spread a bit. Add the chopped onions, tomatoes and coriander.
  3. Let it cook for a couple of minutes on one side and then flip. Cook for another couple of minutes, till the batter is set (cook as you would a pancake, although it takes a few minutes longer since it is thicker and denser).
  4. Remove to a plate and repeat with the remaining batter. Sprinkle with cilantro garnish and serve.
Notes
Kosher dairy, vegetarian


67 thoughts on “Secret Recipe Club: Rava Uttapam

  1. Anne @ Quick and Easy Cheap and Healthy

    These look yummy! You might not recognize it from the title of the recipe, but I was assigned your blog this month. I adapted your butternut squash cannelloni recipe and turned it into pumpkin stuffed shells. It sounds totally different, but the basic structure is the same as your recipe. Thanks so much for such an awesome recipe! This is the link: http://quickeasycheaphealthy.com/2011/10/stuffed-shells-with-pumpkin-naturally/

  2. aveganobsession

    wow, these look great and super simple. I love the fact that the blog took you right back to your days in India. Do you think it would work with chickpea or perhaps sorghum flour and soya yogurt so it could be vegan and gluten free?

    • Katherine

      Thank you Ruchi! It’s such a great recipe, thank you for sharing! We traveled all over India but were mostly in Delhi, Jaipur, Varanasi, and Mussoorie with a brief 10 days in Kerala! So incredible. I have wanted to go back ever since.

  3. Ilke

    How nice! I am having some Indian friends over in two weeks for dinner and I will definitely remember to her blog before I settle on the menu. Don’t cook Indian at home, but I guess I should start soon! Easy and much better tasting than restaurant food! Thanks for the great recipe, both of you ladies!

  4. Lisa

    You chose a fantastic recipe, Katherine. Those Rava Uttapam look so lovely and tasty. Awesome that you got to revisit your time abroad in India with these. I think I could marry ‘all’ Indian cuisine and be pretty happy forever lol

  5. Lauren

    Hey! I’ve got something similar, too, but with chickpea flour, just in case you’re curious: Mediterranean Chickpea Flour Pancake–I can’t figure out how to just add the link. Love your blog and super excited to make some recipes from it this weekend for Shabbat Hope all’s well!

    • Katherine

      Hi Lauren, chickpea flour sounds like a great idea in a pancake like this I will have to give it a try! I’ll find it on your site πŸ™‚ I hope you’ve had a nice weekend!

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