Secret Recipe Club: Rava UttapamPosted on Oct 10, 2011 | 66 comments
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.
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!
- 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
- 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.
- 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.
- 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).
- Remove to a plate and repeat with the remaining batter. Sprinkle with cilantro garnish and serve.