Nutree Rava Uttapam

Posted on April 9, 2010. Filed under: Lentils | Tags: , , , , , , , , , , |

There are some recipes of every household, that make their appearence pretty frequently on the dinner table, but everyone still eats them with the same enthusiasm, and excitement every single time. Rava uttapam is one of such recipes in our house. I don’t even remember where I found this gem, but rarely a week or two go by without me making, and us devouring this treat. It is a simple recipe, takes hardly few minutes of preparation, yet delivers a taste that we long for.  
Traditionally, uttapam are thick savory pancakes made out of a fermentated mixure of rice and urad dal (black gram split lentils). Cream of wheat (rava in marathi, and sooji in hindi) replaces rice, and yogurt replaces the fermantation process in this recipe. Sooji and urad dal can be easily found in the indian grocery stores. I do not know how the quick cooking cream of wheat will fare in this recipe, but I would suggest to stick with sooji for the best results. Also in the past, I have had success using buttermilk, if I am running low on yogurt.  I have used carrot and spinach as toppings in this version, but the possibilities are endless. E.g.
Coconutty: fresh grated coconut (also found frozen at Indian grocery stores), chopped cilantro, lemon zest, and coconut oil instead of olive oil
Mediterranean: Mix red onion, chopped black olives, crumbled feta and mint into the batter. Eat alongside greek yogurt or hummus. Leave ginger, and green chilli out of the batter, if going this route.
Pizza style: Replace ginger and green chilli with a dash of oregano. Make a slightly thicker uttapa, add marinara sauce, diced yellow onion, chopped green, and yellow pepper, and cheese. Reduce the heat, cover for a minute or two until the cheese melts, and then cut into wedges. This can be a winner with kids.
Or how about a thai one with coconut milk, and a splash of red curry paste.
Nutree Rava Uttapam
1.5 cups coarse sooji (rava / cream of wheat)
1/2 cup urad dal (white variety)
1/2 cup greek yogurt
2 tablespoons wheat germ
1 yellow onion, diced
1 carrot, grated
1 fistful of baby spinach leaves, washed and chopped fine
2 green chillies
one coin of fresh ginger
salt to taste
2 tbsp. extra version olive oil,
2 tbsp. pure olive oil for applying on the griddle.
Soak urad dal in warm water for an hour or two, until it is tender. Grind it in the blender with chillies, ginger and some water. Mix dal, rava, yogurt, and wheat germ together. Add carrot, spinach, and salt. Add evoo in the end, mix and set aside for 10-15 minutes.
Heat a griddle on a medium flame. Pour a ladleful of batter on it, and spread it clockwise with the same ladle until it becomes a thick circle. Add diced onion, and cover with a lid. Take the lid off after a minute, drizzle a tsp of olive oil on the uttapa. Loosen the uttapa with a spatula, and turn it. Let it cook for another 30 seconds or so, until it becomes golden brown. Fold it in half, and serve immidiately with green chutney, or chutney podi mixed with oil. Repeat the procedure until the batter is gone, or everybody is full. Makes 10-15 uttapa, depending on the size.

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