Semolina Uttapas with Cabbage, Rava Uttapa with Cabbage
by Tarla Dalal
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Semolina Uttapa is one of the quickest options for breakfast , because it does not require a ground and fermented batter. Just mix semolina, curds and other ingredients, rest it for a few minutes, and you are ready to make spongy and crisp uttapas. Here we have perked up the quick-fix a bit, by adding some finely-chopped cabbage and coriander to the batter.
The Rava Uttapa with Cabbage has a fabulous texture and mind-blowing flavour, which will rev up your taste buds for all the treats that lie ahead in the day!
- Combine the semolina, plain flour, curds, baking powder and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes.
- Add all the remaining ingredients and ¼ cup of water and mix well.
- Heat a non-stick tava (griddle), grease little oil, pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5") diameter thick circle.
- Pour a little oil on the top and edges, sprinkle little chilli powder evenly over it and cook on a medium flame for 2 minutes.
- Turn over and cook on the other side till it turns light brown in colour.
- Repeat steps 3 to 5 to make 7 more uttapas.
- Serve immediately with sambhar and coconut chutney.
Nutrient values per uttapa
|Vitamin A||107 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||7.8 mg|
|Folic Acid||1.3 mcg|
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