Poha Uttapam - Mix Veg Instant Uttapam

Step 1: Soak Poha

In a large bowl, take 1/2 cup thick poha. Add enough water to cover the poha and soak for 5 minutes. Ensure the poha is soaked well and softened.

Step 2: Blend Poha Paste

Drain the water from the soaked poha and transfer it to a blender. Blend the poha until it forms a smooth paste.

Step 3: Prepare Uttapam Batter

Transfer the poha paste to a large mixing bowl. Add 1/2 cup fine rava (semolina/suji), 1/2 cup curd (yogurt), 1/2 cup water, and 1/2 tsp salt. Mix all ingredients well until they are thoroughly combined. Cover the bowl and let the batter rest for 20 minutes.

Step 4: Prepare Vegetable Toppings

In a separate bowl, combine 1/2 finely chopped onion, 5 finely chopped beans, 1/2 finely chopped carrot, 1/2 finely chopped capsicum, 2 tbsp finely chopped coriander, and 1/4 tsp salt. Mix these vegetable toppings well and set aside.

Step 5: Check Batter Consistency

After 20 minutes of resting, check the poha batter. It should have a perfect, pourable consistency for making uttapams.

Step 6: Cook Uttapam Base

Heat a tawa (griddle) over medium heat. Pour a ladleful of the poha batter onto the hot tawa to form small, round uttapams.

Step 7: Add Toppings and Seasoning

Immediately sprinkle a generous amount of the prepared vegetable toppings over each uttapam. Gently press the toppings into the batter using your fingers or a spatula. Sprinkle chilli flakes over the toppings and drizzle 1 tsp of oil around each uttapam.

Step 8: Cook Uttapam

Cover the tawa with a lid and cook the uttapams for 1 minute. After 1 minute, remove the lid and flip the uttapams over. Gently press them with a spatula to ensure the vegetables cook well. Cook for another 1 minute or until the uttapams are golden brown and cooked through.

Step 9: Serve Poha Uttapam

Once the poha uttapams are cooked well on both sides, remove them from the tawa. Serve hot with ketchup or your preferred chutney.

• Soak thick poha for exactly 5 minutes to ensure it softens without becoming mushy.

• Blend the soaked poha to a smooth paste for a fine batter texture.

• Allow the batter to rest for 20 minutes; this helps the rava absorb moisture and achieve the perfect consistency.

• Gently press the vegetable toppings into the batter on the tawa to ensure they stick and cook well.

• Cover the uttapams while cooking for 1 minute on each side to ensure even cooking and a soft texture.