Fluffy Coconut Rava Uttapam Recipe

About this recipe

Fluffy Coconut Rava Uttapam is a delightful South Indian breakfast dish that combines the nutty flavor of semolina (rava) with the tropical richness of coconut, balanced with a medley of vegetables and fragrant spices. Perfect for busy professionals seeking a quick yet nutritious meal, this dish is light, wholesome, and packed with balanced macros. The soft, pancake-like texture of uttapam is complemented by a hint of tanginess from yogurt and moderate spices, making it ideal for medium spice lovers. Serve with chutney or sambar for a complete breakfast experience.

Ingredients

• 200 g Dahi
• 500 g Rava
• 200Ml Kara Coconut Milk Classic (200ml)
• - Grated Coconut
• 500 g Tomato - Hybrid
• 500 g Onion
• 100G Oleo
• 1 box Baking Soda
• 50 g Black Pepper Powder
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a large mixing bowl, combine semolina, yogurt, coconut milk, and grated coconut. Mix well to form a smooth batter and let it rest for 15 minutes.
2. 2. Add chopped tomatoes, onions, green chili, cumin seeds, turmeric powder, red chili powder, salt, black pepper, and coriander leaves to the batter. Stir until evenly mixed.
3. 3. Just before cooking, add baking soda to the batter and mix gently to incorporate air for fluffiness.
4. 4. Heat a non-stick pan or tawa over medium heat and drizzle with vegetable oil. Pour a ladleful of batter onto the pan, spreading it slightly to form a small pancake.
5. 5. Cook for 2-3 minutes until bubbles appear on the surface and the edges turn golden brown. Flip carefully and cook for another 2 minutes on the other side.
6. 6. Repeat the process with the remaining batter, adding oil as needed. Serve hot uttapams with chutney or sambar for a complete meal.