Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, tomato rava uttapam. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Tasty Onion Tomato Rava Uttapa is a versatile dish that can be made for breakfast or supper, or as an evening snack for kids. Rava Onion Tomato Uttapam - Reviews. ABOUT Onion Tomato Rava Uttapam RECIPE. Tasty Onion Tomato Rava Uttapa is a versatile dish that can be made for breakfast or supper or even be given as an evening snack to kids.
Tomato Rava Uttapam is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Tomato Rava Uttapam is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook tomato rava uttapam using 6 ingredients and 6 steps. Here is how you cook that.
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The ingredients needed to make Tomato Rava Uttapam:
- Take 1 cup tomatoes puree
- Make ready 1 cup Rava or thin Sooji
- Take 1/2 cup Curd
- Prepare 1 tsp Green chilli paste
- Make ready to taste Salt
- Take 1 tsp Eno fruit salt
In this uttapam recipe I have shown the method of making uttapam with a multi-purpose batter that can be used to make idli and dosa as well. The entire steps of soaking rice and lentils, to grinding and. This makes rava uttapam soft and fluffy. Here I have topped them with mixture of onion, tomato and capsicum.
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Steps to make Tomato Rava Uttapam:
- Soak Thin Rava or Suji by adding half cup curd and water for 15-20mins
- Take 3 tomatoes and grate them into pulp
- After that tomato pulp, salt, green chilli paste and at the end eno fruit salt while preparing uttapam
- Now in a pan take about one ladder of the batter and make thick size uttapam
- Flip them and roast until it turns golden colour
- You can serve Uttapam with Chutneys and Sambhar
This makes rava uttapam soft and fluffy. Here I have topped them with mixture of onion, tomato and capsicum. Instead of sprinkling them on top, you can mix that in batter just like we do for cheela or puda. Put the tomato mixture in a blender, add salt and a little water and grind to a coarse paste. Prepare the tempering by heating the oil in a small bowl and adding the mustard seeds and red chilies and frying the mixture until the mustard seeds crackle.
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