Name: Poha Uttapam – Mix Veg Instant Uttapam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 People
Cuisine: Indian
Ingredients: 1/2 cup, thick Poha (aval); 1/2 cup, fine Rava (semolina/suji); 1/2 cup Curd (yogurt); 1/2 cup Water; 1/2 tsp Salt; 1/2, finely chopped Onion; 5, finely chopped Beans; 1/2, finely chopped Carrot; 1/2, finely chopped Capsicum; 2 tbsp, finely chopped Coriander; 1/4 tsp Salt; to sprinkle Chilli Flakes; 1 tsp Oil

Ready in

25 mins

Cuisine

Indian · South Indian

Prep Time

10 min

Cook Time

15 min

Serving

3 People

Calories / Serving

~280 kcal

Recipe by hebbar's kitchen on YouTube

Recipe Summary

An easy and healthy instant breakfast recipe made with flattened rice (poha) and semolina (rava). These savory pancakes are topped with a variety of finely chopped vegetables, making them a nutritious and quick meal option.

Adjust servings

Tap an ingredient to mark it ready0 of 13 ready

All Ingredients - For the Poha Batter

Poha (aval) 1/2 cup, thick
Rava (semolina/suji) 1/2 cup, fine
Curd (yogurt) 1/2 cup
Water 1/2 cup
Salt 1/2 tsp

All Ingredients - For Vegetable Toppings

Onion 1/2, finely chopped
Beans 5, finely chopped
Carrot 1/2, finely chopped
Capsicum 1/2, finely chopped
Coriander 2 tbsp, finely chopped
Salt 1/4 tsp
Chilli Flakes to sprinkle

All Ingredients - For Cooking

Oil 1 tsp

Tools You'll Need

Tawa
Pan
Blender
Bowl
Mixing bowl

Spice level: MediumNoticeable kick but balanced.

From:Crushed red pepper

Don't have an ingredient? Try these swaps

No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)

⚠ Contains Allergens

glutendairy

Step-by-Step Instructions

Step 1: Prepare Poha Paste

In a bowl, take half a cup of thick poha. Add water and soak for until it softens well. Drain the poha and transfer it to a blender. Blend to a smooth paste.

Step 2: Make the Batter

Transfer the poha paste to a large mixing bowl. Add half a cup of fine rava, half a cup of curd, half a cup of water, and half a teaspoon of salt. Mix well to form a smooth, lump-free batter.

Step 3: Rest the Batter

Cover the bowl and let the batter rest for . This allows the rava to absorb water and swell.

Step 4: Prepare Vegetable Toppings

In a separate bowl, combine half a finely chopped onion, 5 finely chopped beans, half a finely chopped carrot, half a finely chopped capsicum, and 2 tablespoons of finely chopped coriander. Add 1/4th teaspoon of salt and mix well.

Step 5: Check Batter Consistency

After , check the poha batter. It should have a perfect, slightly thick but pourable consistency. Mix it once.

Step 6: Cook the Uttapam

Heat a tawa or pan. Pour a ladleful of batter onto the hot tawa to form small pancakes. Immediately top with the prepared vegetable mixture. Press gently so the toppings stick to the batter.

Step 7: Season and Cook

Sprinkle chilli flakes over the uttapams. Drizzle 1 teaspoon of oil around the edges. Cover and cook for on medium flame.

Step 8: Flip and Cook

After , flip the uttapams over. Press gently and cook for another minute until the other side is golden brown and cooked well.

Step 9: Serve

Once cooked on both sides, the Poha Uttapam is ready. Serve hot with ketchup or chutney.

Pro Tips

• Soak the poha well to ensure a smooth paste.

• Resting the batter for 20 minutes is crucial for the rava to absorb moisture and swell.

• Press the vegetable toppings gently onto the batter so they stick while cooking.

• Ensure the tawa is hot before pouring the batter for a crispy base.

Recipe Variations

• Add other finely chopped vegetables like bell peppers or grated beetroot.

• Skip the vegetable toppings for a plain poha uttapam.

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Poha Uttapam – Mix Veg Instant Uttapam