Soft Vegetable Uttapam

Steps

1. 1.

   1.

   Soak And Grind** Rinse rice, urad dal, and fenugreek. Soak 4–6 hours. Drain. Grind with salt and just enough water to a thick, slightly grainy batter. It should be thicker than dosa batter.

2. 2.

   Ferment The Batter

   Cover and ferment 8–12 hours in a warm spot until slightly bubbly and sour. Stir gently. Add a splash of water only if it will not spread.

3. 3.

   Prep The Toppings

   Mix onion, tomato, green chilli, coriander, cumin seeds, and grated carrot if using. Keep ready next to the stove.

4. 4.

   Cook Soft Vegetable Uttapam

   Heat a nonstick pan or tawa over medium-low. Brush with oil. Pour a ladle of batter and spread into a thick round about 12–14 cm. Sprinkle toppings on top and press lightly with the spatula. Drizzle a little oil around the rim.

5. 5.

   Flip And Finish

   Cook 2–3 minutes until the bottom is golden and the top looks set. Flip carefully. Cook 1–2 minutes more. Repeat with remaining batter.

6. 6.

   Serve Hot

   Stack and cover with a clean cloth so they stay soft. Serve with coconut chutney or sambar.