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 it and let it rest for 15-20 minutes.
preparing the topping for uttapam :
In a bowl, add onion, capsicum, tomato, carrot.
Also add green chilies and coriander leaves.
Then add chat masala.
Mix well and keep aside.
making rava 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.
After 20 minutes, now add baking soda. once baking soda is added, start preparing uttapam immediately.
Heat the cast iron tawa or non-stick pan on medium heat.
If your tawa is pre-seasoned then no need to drizzle oil. But if using nonstick pan then drizzle a teaspoon of oil into hot pan.
Take 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 onions-tomatoes with the spatula, so that they stick to the batter.
Drizzle the oil on top and around the edges and let it cook till bottom side is cooked and white to off-white in color. Make sure to cook uttapam on low heat.
When the base is cooked and lightly browned, 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 sooji uttapam with green chutney as a breakfast. They also go well with tomato ketchup.
for recipe video & tips visit = https://achalafood.com/rava-uttapam-recipe/