Rava Uttapam

Ingredients

• 1 cup rava (semolina)
• 1/2 cup yogurt
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 carrot, grated
• 1 green chilli, chopped
• Salt, oil, water

Method

1. Mix the rava, yogurt, salt and water together into a batter with a thick, dropping consistency — it should fall off the spoon in a slow, reluctant ribbon, not pour freely. Let it rest for 15 minutes so the semolina fully absorbs the moisture and softens.
2. Check the batter again after resting — it usually thickens further, so loosen it with a splash of water if needed until it's back to the right dropping consistency.
3. Heat a tawa on medium heat and grease it. Pour a ladle of batter in the centre without spreading it too thin (uttapam is meant to be a bit thick, unlike dosa). Scatter onion, tomato, grated carrot and chilli evenly over the top and press down gently with the back of a spoon so the toppings stick.
4. Drizzle oil around the edges and let it cook slowly on medium-low heat for 3-4 minutes until the underside turns golden — the thicker batter needs a bit more time and patience than a dosa. Flip carefully and cook the vegetable side for another 2-3 minutes until it's cooked through.
5. Serve hot with sambar and coconut chutney, straight from the tawa.