For the batter:

4 tbspoon Semolina (Rava)
3 tbspoon yogurt (curd)
a pinch of soda (sodium bicarbonate)
salt

For the topping:

1 green pepper (capsicum)
1 small tomato
2 tsp grated coconut
1 small onion
grated cheese (optional)
salt & chili powder
coriander leaves

For Coconut Chutney:
3 Green Chillies 
2 Tbsp. Coriander chopped 
1 Lemon Juice extracted 
1 Cup Fresh grated coconut 
1/2 Tsp. sugar 
1/2 Tsp. cumin seeds 
1/2 Tsp. cumin seeds 
Salt to taste 

Mix yogurt, semolina, salt, sodium bicarbonate & beat well.

Keep aside for 10-15 mins.

Chop onions, tomatoes & peppers finely and mix together.

Add coconut, salt & chili powder to the chopped vegetables.

Grease & heat a flat frying pan.

Pour the batter by slightly less than 1/4 cup onto the pan.

Now spread the vegetable mixture on the pancakes & cover for 1-
2 mins or until the bottom of pancakes are golden brown. Turn
upside down.

Garnish with coriander leaves & cheese. Serve hot.

For Coconut Chutney: 

• Crush together Coconut, Chillies and coriander
• Add half of cumin seeds, sugar, salt and lemon juice
• Blend in Mixie, using minimal water
• Dispense into serving dish
• To temper, heat oil in a small pan
• Add remaining cumin seeds and allow to seethe
• Pour it over chutney
• Garnish with minute bits of chopped coriander, if desired
• Serve with Paranthas, Khichidi, Pakoras etc