Jhatpat Suji Uttapam

by rakhikhanna

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jhatpat suji uttapam | instant rava uttapam | no fermenting sooji uttapam | with 23 amazing images.

jhatpat suji uttapam is a popular South Indian breakfast recipe which can be made quickly. The beauty is that this is a no fermenting sooji uttapam recipe.

Jhatpat suji uttapam does not use soda to rise the batter, nor does it require planning the previous day, as an hour is all that it takes for the suji batter to ferment, thanks to the quick action of curds.

Made from tomatoes, onions, and the perky combo of coriander and green chillies, this jhatpat suji uttapam has all that is to be desired. Serve it with freshly-made coriander or coconut chutney.

Tips for jhatpat suji uttapam. 1. The rava used in this recipe is regular semolina used for upma and not idli rava. 2. It is important to chop the green chillies finely. 3. Serve right off the tava to enjoy its perfect taste and texture.

Enjoy jhatpat suji uttapam | instant rava uttapam | no fermenting sooji uttapam | with step by step photos below.

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Jhatpat Suji Uttapam recipe - How to make Jhatpat Suji Uttapam

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Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins 6Makes 6 uttapam
Show me for uttapam

Ingredients

For Jhatpat Suji Uttapam
1 cup semolina (rava / sooji)
4 tbsp curd (dahi)
1 tbsp oil
salt to taste
3 tbsp finely chopped tomatoes
3 tbsp finely chopped onions
2 tsp finely chopped green chillies
3 tbsp finely chopped coriander (dhania)
oil for cooking

For Serving With Jhatpat Suji Uttapam
coconut chutney

Method

For jhatpat suji uttapam

To make jhatpat suji uttapam, combine the semolina, curds, salt and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to ferment for 1 hour.
Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
Pour ¼ cup of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") diameter thick circle.
Pour a little oil on the top and edges and sprinkle ½ tbsp of onions, ½ tbsp. Of tomatoes, ½ tbsp of coriander and ¼ tsp of green chillies evenly over it. Again pour a little oil over it and press it lightly.
Turn over and cook on the other side till it turns light brown in colour.
Repeat steps 2 to 5 to make 5 more uttapas.
Serve the jhatpat suji uttapam immediately with coconut chutney.

Jhatpat Suji Uttapam recipe with step by step photos

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Making the batter for Jhatpat Sooji Uttapam

To make the batter for jhatpat suji uttapam | instant rava uttapam | no fermenting sooji uttapam | in a deep glass bowl put 1 cup semolina (rava / sooji).
Add 4 tbsp curds (dahi).
Add salt to taste.
Add 1 cup of water.

Mix well with a whisk so that no lumps remain. Better to use a whisk as the mixture is lump free.
Cover with a lid and keep aside to ferment for 1 hour.
This is how the batter looks.
Quickly mix it with a spoon.

Making the Jhatpat Sooji Uttapam

To make jhatpat suji uttapam | instant rava uttapam | no fermenting sooji uttapam | heat a non-stick tava (griddle

Sprinkle a little water on it (it should sizzle immediately
Wipe off water using a piece of cloth.
Pour ¼ cup of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") diameter thick circle.
Pour a little oil on the top and edges.
Add ½ tbsp of finely chopped onions.

Add ½ tbsp of finely chopped tomatoes.
Add ½ tbsp of finely chopped coriander.
Add ¼ tsp of finely chopped green chillies.
Press the uttapam filling down lightly.
Again pour a little oil over the jhatpat suji uttapam | onion tomato rava uttapam

Flip over and cook the rava uttapam | jhatpat suji uttapam | onion tomato rava uttapam
Press down with a spatula so the filling gets cooked.
Flip over and your jhatpat suji uttapam | instant rava uttapam | no fermenting sooji uttapam | is ready. Repeat to make 5 more uttapams.
Serve jhatpat suji uttapam | onion tomato rava uttapam | with chutney.