Indian Uttapam

Instructions

1. Prepare the batter
   Drain the soaked rice and urad dal. Grind them separately in a blender with enough water to make a smooth paste. Mix both pastes together in a large bowl. Add salt and mix well. Cover and let the batter ferment for 6-8 hours or overnight in a warm place.
2. Check batter consistency
   After fermentation, the batter should have risen and become slightly sour. If the batter is too thick, add a little water to achieve a pouring consistency similar to pancake batter. Mix gently.
3. Prepare toppings
   In a bowl, combine chopped onions, tomatoes, green chilies, cilantro, grated carrots, and cumin seeds. Mix well and keep aside.
4. Cook the uttapam
   Heat a non-stick or cast iron pan over medium heat. Once hot, lightly grease with oil. Pour a ladleful of batter in the center and spread it in a circular motion to make a thick pancake about 6 inches in diameter.
5. Add toppings
   Immediately sprinkle a generous amount of the prepared topping mixture evenly over the uttapam. Lightly press the toppings into the batter with the back of a spoon.
6. Cook until golden
   Drizzle a teaspoon of oil around the edges. Cook on medium heat until the bottom turns golden brown, about 2-3 minutes. Flip carefully and cook the other side for another 1-2 minutes until the toppings are slightly crisp.
7. Serve hot
   Transfer to a serving plate and serve immediately with coconut chutney and sambar if desired. Repeat with the remaining batter and toppings.