To make uttappams,
take semolina in a mixing bowl, add rice flour, refined flour and sufficient water and whisk well to make a smooth batter. Add salt and mix well.
Heat 1 tsp oil in
non-stick pan, spread a ladle full of batter to a round uttappam. Sprinkle green chillies, crushed peppercorns, cumin powder, cashewnuts and scraped coconut on it. Drizzle a little oil all around and cook till the underside turns a light golden. Flip, drizzle a little oil all around again and cook till the other side is similarly cooked. Transfer onto serving plates.
To make coriander
and coconut chutney, put coriander leaves, coconut, green chillies in a mixer jar and grind to a fine paste. Transfer into a serving bowl.
For tempering, heat
desi ghee in a small non-stick pan, add mustard seeds and dried red chillies. When the seeds splutter, add curry leaves and pour this tempering on the chutney in the bowl.