MINI RAVA UTTAPAM

Directions

1. For the toppings, mix together half a cup finely chopped red onions, two tablespoon boiled green peas, half a cup shredded carrots, half a cup mixed bell peppers (green, red & yellow), diced into small pieces and three tablespoons finely chopped cilantro. Set aside.
2. Whisk together the rava, dahi and water. Set aside for fifteen to twenty minutes. Add the green chilies and ginger and gently mix in the baking soda. Prepare the tempering by heating the oil in a small frying pan. Add mustard seeds and as soon as they begin to crackle, add the urad dal and chana dal. Fry on low heat till both the dals turn golden in colour. Add the tempering to batter and mix well.
3. You can add the toppings at this point to the batter or mix together the ingredients of the topping and sprinkle it over the uttapam as it cooks. (I prefer to sprinkle them on the top since they make for nice optics and also add a nice texture and taste when they get cooked and get wee bit charred)
4. Heat a heavy bottom pan or a cast iron pan, preferably. (ensure that the pan is hot before you pour the batter) Grease the pan with ghee or oil and pour a tablespoon and a half, of the batter and slightly spread it to four to five inch size diameter and half a centimetre to three forth centimetre thickness.
5. In case you preferred not to add the toppings to the batter, quickly sprinkle the toppings of your choice over the uttapam and gently press them into the uttapam. Keep cooking the uttapam till it begins to turn golden brown at the base. Carefully flip the uttapam and cook the other side till it is nicely cooked and turns golden brown. Be carefully not to burn the toppings.
6. Remove the uttapam on a serving plate and serve with the chutney of your choice and sambar (optional)