Rawa Coconut Uttapam

About Rawa Coconut Uttapam

Ingredients

• Semolina (rawa) 1 cup
• Rice flour ½ cup
• Refined flour ¼ cup
• Salt to taste
• Green chilli, chopped 1
• Black peppercorns, crushed to taste
• Roasted cumin powder as required
• Cashewnuts, chopped 4 tbsps
• Fresh coconut, scraped 4 tbsps
• Coriander and coconut chutney
• Fresh coconut, scraped 1 cup
• Fresh coconut leaves, roughly chopped 1 cup
• Green chillies, chopped 2 to 3
• Curry leaves 5
• Salt to taste
• Tempering
• Desi ghee 1 tbsp
• Mustard seeds 1 tsp
• Dried red chillies, broken 4
• Curry leaves 10 to 12

How to Make Rawa Coconut Uttapam (Stepwise Photos)

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve the uttappams hot with the chutney.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps