Rava Uttapam (Also a Low Potassium Recipe for Renal Diet)

This Rava Uttapam is very easy to make and needs very few ingredients. In a crunch, all you need is some Rava (semolina), Dahi (yogurt), water, salt and a little oil. So, do try this Semolina Pancake as a filling breakfast or snack.

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This recipe for Rava Uttapam is popular in my home because it is very versatile; the uttapam acts like a base and you can vary the toppings to change the flavour profile. While I used bell peppers, you can use onion, tomato, and even crumbled paneer, if you so wish. As a result, you can make variations of Rava Uttapam to suit tastes of individual family members without much extra effort.

These days low-potassium, low-sodium kidney friendly recipes dominate the diet in my home. This Rava Uttapam with variations in toppings has become one of the go-to low potassium breakfast recipes in my home.

Rava or Semolina is an ingredient that is allowed for people with kidney disease or renal failure because it is low in potassium and low in sodium. What I like about this ingredient is that you can make hearty dishes with it that help keep hunger pangs at bay.

Tips to Make the Perfect Rava Uttapam

• Use the thick version of Rava or Semolina. If you use the fine version, this Uttapam tends to be gluggy and have no texture.
• Let the batter rest for at least 10 minutes before you make the uttapam. I sometimes let it rest for about an hour. This is essential because the semolina or rava needs to absorb the water and soften. If you do not let the batter rest, the uttapam will have a very grainy texture.
• Do not add all the water in the beginning because the rava will soak it all up. Add 1/2 cup first, let the batter rest, and then add 1/4 cup just before making the uttapam.
• The batter should be thick but slide of a spoon easily. Do not make it too thin because then the uttapam will be thin and also break apart as you cook it.
• The tava or pan must be hot at the instant that you pour the batter on to it. If the pan is cold, then the uttapam will dry out and break apart.

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Tips to Make This Lower Potassium Further for a Kidney Diet/Renal Diet

• You can remove all toppings and then this becomes a very low potassium recipe. If you do this, the potassium in the recipe will go down from 179 mg per serving to 150 mg per serving.
• Use 1/4 cup dahi or yogurt, and add an additional 1/4 cup water. This will reduce the potassium from 179 mg per serving to 143 mg per serving.
• Reducing the dahi to 1/4 cup AND omitting all toppings will give you a low potassium Rava Uttapam with just 116 mg of Potassium per serving.

If you omit or reduce salt, this becomes a low sodium recipe as well. I replace salt with Amchur so that there is some taste to the dish.

When buying Amchur, be careful that you choose a brand which gives you pure dried mango powder and that there is no Kala Namak added to it.

How to Make Rava Uttapam

1. Ensure that the toppings, like the bell peppers I used, are chopped fine.
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2. Making the Green Chilli Paste
   
   1. Grind 2 green chillies and 1/2″ piece of ginger to a paste.
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3. Making the Batter
   
   1. This is an optional step. Over medium heat, dry roast 1 cup Rava or Semolina for 3 to 5 minutes till it just becomes aromatic but does not change colour. 
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   2. Transfer to a bowl and let it rest.
   3. After the Rava cools, add 1/2 cup dahi, ginger-chilli paste, salt (or Amchur for a low sodium, low potassium diet), and mix well. Ensure there are no lumps.
      
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   4. Gradually, add 1/2 cup water and mix well to form a thick batter.
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   5. Set the batter aside for 10 to 15 minutes to rest. I leave it for up to an hour. At this point, the rava would have absorbed the liquid and the batter will become thick. 
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   6. Just before you are ready to make Uttapam, add 1/4 cup water and mix well. Ensure that batter is thin enough that it slides off a spoon but should not be forming ribbons.
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4. Making the Rava Uttapam
   
   1. Grease an 8″ non-stick pan with a few drops of oil.
   2. Over medium flame, heat the pan till it is hot.
   3. Turn down the flame and immediately (while the pan is hot), add 1/4 of the batter in the centre and swirl the pan a little to help the batter spread.
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   4. Sprinkle the bell pepper pieces on the surface and gently press the pieces into the Uttapam with a spatula. This will help the bell pepper pieces stick to the uttapam.
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   5. Increase the heat to medium.
   6. Cover and cook for 2 to 3 minutes.
   7. Remove the cover and use a turning spatula to gently loosen the Rava Uttapam from the pan and flip it over.
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   8. Cook for a couple of minutes and flip over again.
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5. Serve the hot Rava Uttapam with a chutney of your choice.

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Recipe for Rava Uttapam: A Low Potassium Option for a Renal Diet or Kidney Diet