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Rawa Coconut Uttapam

Top Rated Recipe

By Chef Rakesh Sethi From Tea Time

Last Updated: Sep 05, 2019

Rawa Coconut Uttapam

About Rawa Coconut Uttapam

Table of Contents

1. About Rawa Coconut Uttapam

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

3. How to Make Rawa Coconut Uttapam (Stepwise Photos)

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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.

5. Additional Tips and Tricks

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

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.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef Rakesh Sethi

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

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Comments

Recipe Rating:

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Key Details:

Prep:20 minutes

Cook time: 25 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: Indian

Key Ingredients:

Fresh coriander leaves

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