Preparation Time: 4-6 hours
Soak the rice and dal: In separate bowls, soak the rice, urad dal, and fenugreek seeds for about 4-6 hours. If using poha, soak it for 15 minutes before grinding. Grind: After soaking, blend the urad dal and fenugreek seeds together into a smooth paste. Similarly, grind the rice (and poha, if used) into a slightly coarse paste. Add water as needed to make a smooth batter. Ferment: Combine the two batters, add salt, mix well, and let the batter ferment overnight or for 8-12 hours, depending on the temperature. The batter should rise and become slightly airy.
In a bowl, mix the chopped onions, tomatoes, green chili, grated carrot (if using), coriander leaves, and a pinch of salt. Set aside. Heat a non-stick tawa or skillet on medium heat. Pour a ladleful of batter onto the tawa and spread it lightly to form a thick pancake (about 4-6 inches in diameter).
Quickly sprinkle the vegetable topping mixture evenly over the top of the batter. Drizzle oil or ghee around the edges and on top. Cook on medium heat until the bottom turns golden brown, then flip the uttapam carefully. Press down slightly so the toppings cook well. Cook for another 1-2 minutes until both sides are golden brown and crispy.
Serve hot with coconut chutney, sambar, or any chutney of your choice.
