Uttapam

Instructions

1. Prepare the batter
   Drain the soaked rice, urad dal, and poha. Grind them together with fenugreek seeds in a blender, adding just enough water to make a smooth, thick batter. Transfer to a large bowl, add salt, and mix well. Cover and let ferment in a warm place for 8-12 hours or overnight until the batter rises and becomes slightly frothy.
2. Prepare the toppings
   In a medium bowl, combine the chopped onions, tomatoes, green chilies, cilantro, and grated carrots. Mix well and set aside. These will be used as toppings for the uttapam.
3. Heat the pan
   Heat a non-stick pan or cast-iron griddle over medium heat. Lightly grease the surface with oil or ghee. The pan should be hot but not smoking.
4. Cook the uttapam
   Pour a ladleful of batter onto the hot pan and spread it into a thick circle about 6 inches in diameter. Sprinkle the prepared vegetable mixture generously on top and gently press it into the batter with a spatula. Drizzle 1 teaspoon of oil or ghee around the edges.
5. Flip and cook
   Cook on medium heat until the bottom turns golden brown, about 3-4 minutes. Carefully flip the uttapam and cook the other side for another 2-3 minutes until golden brown and the vegetables are slightly charred.
6. Repeat the process
   Transfer to a serving plate and repeat with the remaining batter and toppings, adding a little oil to the pan each time.
7. Serve hot
   Serve the uttapam hot with coconut chutney and sambar on the side. For best results, serve immediately after cooking when they are crisp on the outside and soft inside.