Rava Uttapam with Coconut Chutney
A thick, freckled semolina pancake with onion and tomato pressed into the top, and no fermenting involved.
Why it works
Fine semolina swells in yoghurt within minutes, so a short stand does what an overnight rice-and-dal ferment would, and the yoghurt supplies the sourness. The bicarbonate goes in last, meeting that acid in the hot pan rather than in the bowl.
Method
- Whisk the semolina, yoghurt, water and salt in a bowl until smooth, then leave it to swell while you do everything else.
- Blitz everything for the chutney except the oil, mustard seeds and curry leaves for 40 seconds, until thick and spoonable. Scrape into a dish.
- Heat the pan with the coconut oil, mustard seeds and curry leaves until the seeds pop, 30 seconds. Pour over the chutney and wipe the pan out.
- Stir in the bicarbonate; the batter should mound on a spoon, so loosen with water if it has stiffened. Oil the pan and ladle in two rounds, 1 cm thick.
- Scatter over onion, tomato, chilli and coriander, pressing them in with the ladle. Cook 3 minutes, until the base is freckled brown and the top dull, then flip for 2 minutes more.
- Repeat with the rest and serve hot, chutney alongside.
For the toddler
Blitz a spoonful of the coconut and cashew with a little water before the salt, chilli and lemon go into the chutney at step 2, and take it right down to smooth, since chopped nuts are a choking risk under five. Press their uttapam with onion and coriander only, no chilli. Cut it into finger-length strips rather than wedges.
How the toddler notes workChef’s notes
Grated carrot or courgette instead of tomato adds no water.
Make the chutney the night before; it keeps 3 days chilled.
Stir cooked chana dal through the batter, or add soft-boiled eggs.
Reheat dry in the pan, a minute a side, never in the microwave.