Instant Semolina Uttapam

Instant Semolina Uttapam

This Instant Semolina Uttapam is a South Indian breakfast pancake that makes for perfect Sunday brunch food. For a quick and easy nutritious meal that’s full of veggies and that offers a taste of India, this recipe is great.

These pancakes are such a good and quick way of getting the veggies in and making a healthy and easy breakfast for all. Simply chop your vegetables (for this recipe I used red onions, red and yellow peppers, coriander, tomatoes and green chillies – you can add any other vegetables you fancy) and add them over the top of your pancake. When making your pancakes, don’t forget these are are thick pancakes so don’t make them too thin!

This Instant Semolina Uttapam pairs beautifully with coconut chutney or my Green-Nut Butter Chutney. This homemade Green-Nut Chutney takes no more than 4 minutes to make, so even if you make it after your semolina Uttapam is done, you can still whip up a serving of chutney whilst your pancakes are warm!

Here’s a Tip…

You can also use up your soured yoghurt for these pancakes as it works beautifully in this recipe, adding to the savoury taste. To be as time efficient as possible, chop up all your veggies whilst your semolina soaks in a bowl with the curds and water.

Other Recipes Like This…

For more veggie-filled pancake and wrap recipes, take a look at my Buckwheat Crepes with Grilled Veggies, my vegan-friendly Breakfast Peas & Green Eggs Burritos and my vibrant Purple Cabbage & Cheese Grilled Wrap Sandwich.

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Prep Time10 minsCook Time5 minsTotal Time15 mins

Ingredients
 1 cup medium-coarse semolina
 ¼ cup yoghurt/curds (use up your soured yoghurt for this, it goes beautifully)
 1/2 + 1/2 cup water
 1 tbsp ginger chilli paste (or blend to a paste 2 green chillies with 1 inch piece ginger)
 1 cup of the following chopped veggies: red onions, red peppers, yellow peppers, coriander, tomatoes, green chillies (optional) and/or any other veggies you fancy
 salt to taste

Method
1

In a mixing bowl soak the semolina with the curds and 1/2 cup water to let it inflate for 10mins

2

In the meanwhile chop up all your veggies

3

After the semolina mixture has inflated and thickened, add the rest of the water until the consistency is pancake like

4

Add 1/2 of your chopped veggies in, salt, ginger chilli paste & mix

5

Heat a frying pan with a little oil then add your batter and spread gently & evenly in a circular motion. Remember these are thick pancakes so don’t make them too thin

6

Cover your uttapam (pancake) with a lid for a minute

7

Add some chopped veggies over the top

8

Flip

9

Let cook for another minute or so on the other side until the sides crisp all this on medium to high heat

10

Serve hot or with green chutney or coconut chutney

Ingredients

Ingredients
 1 cup medium-coarse semolina
 ¼ cup yoghurt/curds (use up your soured yoghurt for this, it goes beautifully)
 1/2 + 1/2 cup water
 1 tbsp ginger chilli paste (or blend to a paste 2 green chillies with 1 inch piece ginger)
 1 cup of the following chopped veggies: red onions, red peppers, yellow peppers, coriander, tomatoes, green chillies (optional) and/or any other veggies you fancy
 salt to taste

Directions

Method
1

In a mixing bowl soak the semolina with the curds and 1/2 cup water to let it inflate for 10mins

2

In the meanwhile chop up all your veggies

3

After the semolina mixture has inflated and thickened, add the rest of the water until the consistency is pancake like

4

Add 1/2 of your chopped veggies in, salt, ginger chilli paste & mix

5

Heat a frying pan with a little oil then add your batter and spread gently & evenly in a circular motion. Remember these are thick pancakes so don’t make them too thin

6

Cover your uttapam (pancake) with a lid for a minute

7

Add some chopped veggies over the top

8

Flip

9

Let cook for another minute or so on the other side until the sides crisp all this on medium to high heat

10

Serve hot or with green chutney or coconut chutney

Instant Semolina Uttapam

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