Poha Uttapam Recipe

Poha Uttapam Recipe with step by step photos and video recipe – is a super delicious instant poha uttapam which taste so yummy and is very healthy. This healthy uttapam taste great with chutney or sambar. An ideal instant breakfast recipe made with flattened rice batter and vegetable toppings.

The recipe is an extended version of the traditional uttapam recipe which is made with rice and urad dal batter. It is generally made for morning breakfast as it does supply all the required nutrients, but can also be served as a snack.

Soft and delicious rava poha uttapam which taste so yummy with tomato chutney or coconut chutney. This s different from normal uttapam and taste heaven.

One such simple and easy instant breakfast recipe is the poha uttapam recipe or poha pancake known for its simplicity. This combo of sooji and poha taste very unique. Specially kids will love it for sure.

Uttapam is a type of dosa from South India. Unlike a typical dosa which are crisp and thin, uttapam is thick with toppings such as onion, green chilies, beans, capsicum, coriander and carrots. These Uttapams are often served with sambar or chutney.

Today I will be showing you a quick and easy Instant uttapam recipe with poha, sooji and curd. You can add your favorite topping and serve hot with any chutney and sambar.

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#Serving Suggestion: Serve south Indian poha uttapams hot or warm with your favorite coconut chutney or green chutney in the breakfast. You can also enjoy it with tea or coffee.

⇒ Do give this recipe a try and share your comments below with me.

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Poha Uttapam Recipe

Poha Uttapam Recipe is a super delicious instant poha uttapam which taste so yummy and is very healthy. This healthy uttapam taste great with chutney or sambar.
Course Breakfast
Cuisine South Indian
Prep Time 5 minutes
Cook Time 10 minutes
Soaking Time 20 minutes
Total Time 35 minutes
Servings 11 uttapam
Calories 58kcal
Author Achala

Ingredients

for the batter :

  • ½ cup poha / aval / beaten rice / flattened rice thick
  • cup suji / rava / semolina
  • ¼ cup curd / yogurt
  • ½ cup water
  • Salt to taste

for the topping :

  • ¼ cup onion finely chopped
  • 2 tbsp carrot finely chopped
  • 2 tbsp beans finely chopped
  • 2 tbsp capsicum finely chopped
  • 1 green chilli finely chopped
  • 3 tbsp coriander leaves finely chopped
  • ½ tsp chaat masala

other ingredients :

  • Oil for roasting

Instructions

preparing the batter :

  • Collect all the required ingredients.
  • Take a bowl and add poha in it.
  • Add 1 cup water and soak it in water for 5 minutes.
  • Wash 3-4 times and drain off the water.
  • Add the soaked poha into a mixer jar.
  • Blend to a smooth paste. I have not added water while grinding but if you are unable to grind then add 2 tbsp water.
  • Transfer the poha paste to a large bowl.
  • Add rava, curd and salt.
  • Now add 1/4 cup water.
  • Mix well making sure everything is well combined.
  • Add remaining 1/4 cup water to the batter.
  • Stir till you get the smooth batter or until the batter has thick yet watery consistency (like pancake batter or slightly thicker than dosa batter).
  • Cover and rest for 20 minutes making sure the rava is soaked well.

making the topping :

  • To prepare the topping by taking ¼ cup onion in a bowl.
  • Now add 2 tbsp chopped carrot, capsicum and beans each.
  • Also add chopped 1 green chilli and 3 tbsp coriander leaves.
  • Then add ½ tsp chaat masala.
  • Mix well and keep aside.

making the poha uttapam :

  • After the resting time, check the consistency of the batter. It should be thick yet runny. If sooji had absorbed more water then it might get thick. (Rava/semolina absorbs water as time goes by and batter becomes thick after some time due to that).
  • In that case, add little water and adjust the batter consistency. Mine batter consistency is perfect thus I have not added water.
  • Heat a non-stick tawa on medium heat.
  • Drizzle a teaspoon of oil into hot tawa and spread it.
  • Lower the flame and take a half ladleful of batter and pour onto the tawa.
  • Spread it a bit gently and don’t spread too much.
  • When the batter is still raw from the top, add the veggies topping mix.
  • Gently press the topping mixture with the spatula, so that they stick to the batter.
  • Cover and cook for a minute or until the base is cooked well.
  • When the bottom side is cooked and off-white in color, flip the uttapam gently.
  • Cook the other side similarly till the veggies topping are light golden or golden.
  • Flip and if you want you can flip a couple of times too for even cooking.
  • Transfer it to a plate. Repeat the same for rest of the rava uttapam.
  • Serve poha uttapam with tomato ketchup as a breakfast. They also go well with green chutney.

Notes

  • You can serve these uttapams with sambar and chutney.
  • If you do not like to add curd, swap it with lemon juice.
  • If making uttapam for kids then skip or reduce green chilies.
  • Mix grated veggies like beetroots and finely shredded cabbage can also be added.
  • You can also add grated cheese or paneer in the toppings.
  • You can add 1/2 cup plain buttermilk instead of 1/4 cup yogurt in this recipe, add less water while making the batter.
  • This recipe best suited for bachelors and beginners.
  • Instead of sprinkling them on top, you can mix that in batter just like we do for cheela or puda. Either way it tastes good.

Nutrition

Nutrition Facts
Poha Uttapam Recipe
Amount Per Serving
Calories 58 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 19mg1%
Potassium 47mg1%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 493IU10%
Vitamin C 3mg4%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

How To Make Poha Uttapam (Step By Step Instructions With Photos) :

preparing the batter :

1. Collect all the required ingredients.

2. Take a bowl and add poha in it.

3. Add 1 cup water and soak it in water for 5 minutes.

4. Wash 3-4 times and drain off the water.

5. Add the soaked poha into a mixer jar.

6. Blend to a smooth paste. I have not added water while grinding but if you are unable to grind then add 2 tbsp water.

7. Transfer the poha paste to a large bowl.

8. Add rava, curd and salt.

9. Now add 1/4 cup water.

10. Mix well making sure everything is well combined.

11. Add remaining 1/4 cup water to the batter.

12. Stir till you get the smooth batter or until the batter has thick yet watery consistency (like pancake batter or slightly thicker than dosa batter).

13. Cover and rest for 20 minutes making sure the rava is soaked well.

making the topping :

1. To prepare the topping by taking ¼ cup onion in a bowl.

2. Now add 2 tbsp chopped carrot, capsicum and beans each.

3. Also add chopped 1 green chilli and 3 tbsp coriander leaves.

4. Then add ½ tsp chaat masala.

5. Mix well and keep aside.

making the poha uttapam :

1. After the resting time, check the consistency of the batter. It should be thick yet runny. If sooji had absorbed more water then it might get thick. (Rava/semolina absorbs water as time goes by and batter becomes thick after some time due to that).

2. In that case, add little water and adjust the batter consistency. Mine batter consistency is perfect thus I have not added water.

3. Heat a non-stick tawa on medium heat.

4. Drizzle a teaspoon of oil into hot tawa and spread it.

5. Lower the flame and take a half ladleful of batter and pour onto the tawa.

6. Spread it a bit gently and don’t spread too much.

7. When the batter is still raw from the top, add the veggies topping mix.

8. Gently press the topping mixture with the spatula, so that they stick to the batter.

9. Cover and cook for a minute or until the base is cooked well.

10. When the bottom side is cooked and off-white in color, flip the uttapam gently.

11. Cook the other side similarly till the veggies topping are light golden or golden.

12. Flip and if you want you can flip a couple of times too for even cooking.

13. Transfer it to a plate. Repeat the same for rest of the rava uttapam.

14. Serve poha uttapam with tomato ketchup as a breakfast. They also go well with green chutney.

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