Urad daal (white color) - 1 cup
Rice - 2 cups
Fenugreek seeds - 1/2 tsp
Salt - to taste
- bell pepper
Soak urad daal, rice, fenugreek seeds in the same bowl for 7-8 hours. Drain the excess water and grind into fine paste. The consistency should be thick and pour-able. Add salt and cover the bowl loosely and leave it in the sun to ferment for 7-8 h. The batter will become foamy, light and rise.
Chop the vegetables of choice and keep aside.
Proceed to making uttapam by pouring one laddle of batter on medium hot gridle. Spread the batter and sprinkle chopped vegetables. Pour a trail of oil around and cook covered for 2-3 minutes.
Once the edges start getting brown, flip to cook the other side.
Serve hot with coconut-peanut chutney, tomato-onion chutneyor sambhar.