Semolina Uttapam & Coconut Chutney

​Ingredients

​For Semolina Batter (500g Portion):

• ​Semolina (Soji): 500g
• ​Sour Curd / Yogurt: 250g
• ​Water: 1 cup (adjust as needed)
• ​Baking Powder: 1 tsp
• ​Salt: To taste
• ​Vegetable Oil: As needed for cooking

​For Toppings:

• ​Onions: 2 (finely chopped)
• ​Capsicum / Bell Pepper: 1 (finely chopped)
• ​Tomatoes: 2 (finely chopped)
• ​Green Chillies: 2–3 (finely chopped)
• ​Ginger: 1 small piece (finely chopped)
• ​Optional: Chaat masala or black pepper powder for sprinkling

​For Coconut Chutney:

• ​Fresh Grated Coconut: 1 cup
• ​Roasted Gram / Roasted Chana Dal: 2 tbsp
• ​Green Chillies: 2–3
• ​Ginger: 1 small piece
• ​Salt: To taste
• ​Water: As needed for blending
• ​For Tempering (Tadka): 1 tsp mustard seeds, 1–2 dry red chillies, 8–10 curry leaves, and 1 tsp oil
  
  
  ​Step-by-Step Preparation
  
  ​Step 1: Preparing the Batter 
  1. ​In a large mixing bowl, combine 500g semolina, 250g sour curd, and 1 cup of water. Whisk well to form a smooth mixture. Ensure it is neither too thick nor too runny.
  2. ​Cover the bowl and let it rest for 30 minutes. This allows the semolina to absorb moisture and soften completely.
  3. ​Just before cooking, add salt to taste and 1 tsp of baking powder into the batter. Mix gently
     
     
     ​Step 2: Preparing Coconut Chutney 
     1. ​Add grated coconut, roasted gram, green chillies, ginger, salt, and a little water into a blender jar. Blend into a smooth paste.
     2. ​Transfer the chutney into a serving bowl.
     3. ​Heat 1 tsp oil in a small pan. Add mustard seeds, dry red chillies, and curry leaves. Once they crackle, pour this tempering (tadka) over the blended chutney.
        
        
        ​Step 3: Making the Uttapams 
        1. ​Heat a non-stick skillet or fry pan over medium flame and brush it lightly with vegetable oil.
        2. ​Pour a ladleful of batter onto the center of the pan and spread it gently into a medium-thick circle.
        3. ​Sprinkle a handful of chopped tomatoes, onions, capsicum, ginger, and green chillies evenly over the top.
        4. ​Press the vegetables lightly with a spatula so they stick into the batter.
        5. ​Drizzle a few drops of oil around the edges and on top.
        6. ​Cook on low to medium heat until the bottom turns golden-brown. Flip gently and cook the vegetable side for 1–2 minutes until lightly browned, then flip back.
           
           
           ​Important Tips for Best Results 
           • ​Batter Consistency: Do not make the batter overly thick or excessively thin. It should have a comfortable pouring consistency.
           • ​Heat Control: Cook on low-to-medium heat. Cooking over high heat will burn the bottom while leaving the inside undercooked and bitter.
           • ​Flavor Boost: Sprinkle a pinch of chaat masala or black pepper over the veggies right after pressing them into the batter