Step 1: Prepare Poha Paste

In a bowl, take half a cup of thick poha. Add water and soak for 5 minutes 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 20 minutes. 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 20 minutes, 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 1 minute on medium flame.

Step 8: Flip and Cook

After 1 minute, 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.

• 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.

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

• Skip the vegetable toppings for a plain poha uttapam.