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Instant Rava and Rice Flour Uttappam
Instant Rava and Rice Flour Uttappam

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We hope you got insight from reading it, now let’s go back to instant rava and rice flour uttappam recipe. To cook instant rava and rice flour uttappam you need 21 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to cook Instant Rava and Rice Flour Uttappam:
  1. Use 1/2 cup semolina (rava)
  2. Take 1/2 cup maida (plain flour)
  3. You need 1/4 cup rice flour
  4. You need 1/2 cup curd
  5. Prepare 1 tbsp grated coconut
  6. You need 2 tbsp grated carrot
  7. Provide 1 tbsp beans chopped finely
  8. Prepare 1 medium onion finely chopped
  9. Take 1 small tomato chopped finely
  10. Provide 1 tbsp finely chopped capsicum
  11. Use 2 tbsp fresh or roasted curry leaves
  12. Provide 1 tbsp chopped coriander
  13. You need 1/4 tsp. mustard seeds
  14. You need 1/4 tsp cumin seeds
  15. Provide To taste salt
  16. Get 1 tsp sambar masala
  17. Get 2-3 tsp oil for greasing
  18. Provide 1 tsp Eno fruit salt
  19. You need 3/4 water approximately
  20. You need 1 pinch hing/asafoetida
  21. Use 1 tsp red chilli powder
Instructions to make Instant Rava and Rice Flour Uttappam:
  1. Soak rava,rice flour and maida with curd,salt and half cup water for half hour.Meanwhile grate carrot and chop finely other veggies.Heat oil in a pan.Sprinkle mustard and cumin seeds.When they crackle,add sambar,hing,salt,curry leaves, all veggies and coconut.Stir fry.Add them to the batter and beat well.The batter should neither be too thick or thin.
  2. Heat a mini snack pan or a non stick pan.Grease the pan lightly.Check if batter needs some more water.Add Eno and chopped coriander.Beat well.Pour batter in all grooves if using mini pan or a ladle of batter in a nonstick pan.Fry in low flame.When one side is lightly brown and leaving the edges, flip it.Press with a spatula and cook on medium heat till crisp from outside and soft inside.Sprinkle red chilli powder on top.Serve hot with coconut chutney and mixed pickle.Sambar may also be served.

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