Rawa Coconut Uttapam

Rawa Coconut Uttapam veg

From   Tea Time

Prep: 20 minutes


Cook: 25 minutes


Method: Easy


Course: Snack


Type: Indian

When unexpected guests drop in serve them this uttappams – they are wholesome and delicious


  • 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


  • 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.
  • Serve the uttappams hot with the chutney.