Authentic Rava & Coconut Uttapam Recipe – Easy Indian Pancake

Last Updated on 4 months by Neha Deshmukh

Authentic Rava & Coconut Uttapam Recipe – Easy Indian Pancake

Hey everyone! If you’re craving a delicious, comforting Indian breakfast or snack, you have to try these Rava & Coconut Uttapam. They’re basically fluffy, savory pancakes packed with flavor, and honestly, they’re way easier to make than you might think. I remember the first time I attempted these – a little intimidated, but the result was so worth it! Now, they’re a regular in my kitchen, and I’m so excited to share my recipe with you.

Why You’ll Love This Recipe

Uttapam is a South Indian staple, and this version, with the addition of semolina (rava) and coconut, takes it to another level. It’s wonderfully textured – slightly crispy on the outside, soft and fluffy on the inside. Plus, the subtle sweetness from the coconut and the aromatic cumin powder make it incredibly addictive. It’s a fantastic way to start your day, or enjoy as an evening snack with a cup of chai.

Ingredients

Here’s what you’ll need to make these amazing Uttapam:

• 2.5 cups Rice powder (approx. 300g)
• 2 cups Grated coconut (approx. 200g)
• 2.5 tbsp Semolina (rava) (approx. 30g)
• 1.5-2 cups Water (360-480ml)
• 0.5 tsp Yeast (approx. 2g)
• 0.5 tsp Sugar (for yeast activation)
• 2 tbsp Sugar (approx. 20g)
• 0.5 tsp Cumin powder (approx. 2.5g)
• 0.25 tsp Salt (approx. 1.25g)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Semolina (Rava) – Types and Quality: I prefer using fine semolina for Uttapam. It gives a softer texture. You can find it labeled as “rava” or “sooji” in Indian grocery stores.

Rice Powder – Choosing the Right Grind: Using a fine rice powder is key. If it’s too coarse, your Uttapam might be grainy. You can buy pre-made rice powder, or easily make your own by grinding raw rice in a blender.

Grated Coconut – Fresh vs. Dried: Freshly grated coconut is always best for flavor! But, if you can’t get your hands on it, unsweetened desiccated coconut works well too. Just add a tablespoon or two of extra water when grinding it into a paste.

Yeast – Active Dry vs. Instant: I usually use instant yeast because it doesn’t require proofing. However, active dry yeast works just as well – just make sure to activate it in lukewarm water with a pinch of sugar for about 5-10 minutes until it gets frothy.

Cumin Powder – Regional Variations & Freshness: Cumin powder loses its potency quickly, so try to use a fresh batch. Roasting the cumin seeds lightly before grinding them yourself will give you the most fragrant powder!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get that yeast going. In a small bowl, dissolve the yeast and ½ tsp of sugar in ½ cup of lukewarm water. Give it a little stir and let it sit for about 5-10 minutes, until it gets nice and frothy. This tells you the yeast is alive and kicking!
2. While the yeast is doing its thing, grind the grated coconut with ½ cup of water and the cumin powder into a smooth paste. A good blender or food processor makes this super easy.
3. Now, in a large bowl, combine the cooled semolina, rice powder, the yeast mixture, and the coconut paste. Add 2 tbsp of sugar and mix everything together really well.
4. Gradually add water, mixing until you get a batter that’s similar in consistency to idli batter – it should be pourable but not too runny. Adjust as needed.
5. Cover the bowl and let the batter ferment in a warm place for 4-5 hours. This is where the magic happens! You’ll notice it will puff up and become light and airy.
6. Once fermented, stir in the salt.
7. Heat a non-stick pan or tawa over medium heat. Lightly grease it with a little oil.
8. Pour a ladleful of batter onto the hot pan. Don’t spread it – let it spread naturally!
9. Cover the pan and cook for about 2 minutes. Then, flip the Uttapam and cook the other side for another minute or so, until golden brown and crispy.
10. Serve hot with your favorite stew or chutney!

Expert Tips

• Don’t overmix the batter: Overmixing can develop the gluten in the semolina, resulting in tough Uttapam.
• Temperature control is key: Medium heat is your friend! Too high, and the Uttapam will burn before it cooks through.
• Grease the pan lightly: Too much oil will make the Uttapam greasy.

Variations

• Vegan Uttapam: Simply substitute the yeast with baking soda (about ½ tsp) and a squeeze of lemon juice.
• Gluten-Free Uttapam: This recipe is naturally gluten-free, as long as you use pure rice powder and ensure your semolina is certified gluten-free.
• Spice Level Adjustments: My family loves a little extra kick! Feel free to add a pinch of red chili powder or finely chopped green chilies to the batter.
• Festival Adaptations (Ganesh Chaturthi, Onam): During festivals, I sometimes add finely chopped vegetables like onions, tomatoes, and bell peppers to the batter for a colorful and festive touch.

Serving Suggestions

Uttapam is incredibly versatile! I love serving it with:

• Sambar (a lentil-based vegetable stew)
• Coconut chutney
• Tomato chutney
• Mint-coriander chutney
• A simple dollop of yogurt

Storage Instructions

Leftover Uttapam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan until warmed through. They won’t be as crispy as when freshly made, but still delicious!

FAQs

What is the best way to ferment the Uttapam batter?

A warm, draft-free place is ideal. You can also place the bowl in a slightly warmed oven (turned off, of course!) or near a warm appliance.

Can I use store-bought Uttapam batter?

Yes, you can! But homemade always tastes better, in my opinion.

How do I get Uttapam to be crispy on the outside and soft inside?

Using the right amount of heat, not overmixing the batter, and cooking it covered are all key to achieving that perfect texture.

What can I substitute for yeast in this recipe?

You can use baking soda and lemon juice as a vegan alternative.

Can I make Uttapam ahead of time and reheat it?

You can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before using. However, Uttapam are best enjoyed fresh!

Enjoy making these delicious Uttapam! Let me know how they turn out in the comments below. Happy cooking!