Rava Uttapam with Coconut & Tomato Chutney

My Neighbor makes the best South Indian food and I learned a few things from her like these chutneys (chutneys may be either wet or dry, ranging in texture, from coarse to fine). This recipe is easy to make and hits the spot right on. Generally, Uttapam batter is made of a 1:3 ratio of urad dal and rice; the rice should be a combination of a boiled variety and a variety such as basmati. The dal and rice are subsequently ground and fermented.
^{I used Rava (Semolina) instead to make the Uttapam as it cooks up instant and it is also fluffier without fermentation.}

This Recipe makes 6-8 Uttapam

 Ingredients for Uttapam:

• 1 cup semolina (rava)
• 1 tbsp grated ginger
• 1 cup yogurt (dahi)
• 1/2 cup chopped onions
• 1/2 cup chopped tomatoes
• 2 tbsp chopped green chillies
• salt to taste
• oil for cooking

Method:

• Heat a pan and roast the rava for 2 minutes.
• Combine the roasted semolina, ginger and yogurt in a bowl and mix well, adding water if required.
• Cover and keep aside to ferment for 40-60 minutes.
• Add the salt and mix gently.
• Heat the oil in a non-stick pan, pour a ladle full of batter and spread it in a circular motion to make a thin uttapam.
• Top it with some onions, tomatoes and green chilies. (add cheddar cheese to make it kids friendly instead of green chilies)
• Cook on one side, using a little oil, turn over and cook on the other side.

Ingredients for Tomato Chutney:

• 2 tbsp chana dal (split Bengal gram) 
• 1 onion, chopped 
• 3 to 4 curry leaves (kadi patta) 
• 2 red chillies 
• 1/4 tsp turmeric powder (haldi) 
• 1/4 tsp asafoetida (hing) 
• 1 cup tomatoes, chopped 
• 1 tsp oil 
• salt to taste

For the tempering:

• 1/2 tsp mustard seeds (rai / sarson) 
• 2 red chillies 
• 1 tbsp oil

Method:

• Wash the dal and keep aside. 
• Heat the oil in a pan, add the washed dal and stir till it becomes golden brown. 
• Add the onion, curry leaves, red chilies, turmeric powder and asafoetida and fry for a minutes. 
• Then add the chopped tomatoes and fry for about 5 minutes to soften them. 
• Remove from heat and cool to room temperature. 
• Put the tomato mixture in a blender, add salt and a little water and grind to a coarse paste. 
• Prepare the tempering by heating the oil in a small bowl and adding the mustard seeds and red chilies and frying the mixture until the mustard seeds crackle. 
• Pour the tempering over the chutney and mix well. 

Ingredients for Coconut Chutney:

• 1 cup fresh grated coconut or 1 cup desiccated coconut (coconut powder)
• 2 tbsp roasted chana dal (bhuna chana)
• 1 green chili
• 1/2 inch ginger
• salt

For the tempering:

• 1 tsp urad dal (split, skinned black gram)
• 3/4 tsp mustard seeds
• 3/4 tsp cumin seeds
• 1 sprig of curry leaves
• a pinch of asafoetida (Hing)
• 1 red chili
• 1 tbsp oil

Method :

• Grind together all the ingredients, with a little water, to a smooth consistency.
• Heat oil in a small pan. Add the mustard seeds. When they splutter, add the cumin seeds and urad dal. Fry till the urad dal becomes brown.
• Then add the curry leaves, red chili and asafoetida. Fry for a minute. Immediately pour the tempering on the coconut chutney. 
• Note:
• If you want a little sourness in the chutney, you could add the following ingredients:
• Tamarind: Take about 1/2 tbsp of tamarind and grind it with the rest of the ingredients.
• Curd/Yoghurt: When the chutney mixture is ready, mix it with 1/2 or 3/4 cup of curd. This has to be done before you temper the coconut chutney.