1) 2 cups Idli or Dosa Batter (homemade or readymade)
2) 1 medium Onion, finely chopped (approx. 1/2 cup)
3) 1/2 cup finely chopped Capsicum (optional)
4) 1/3 cup finely chopped Tomato
5) 2-3 green chillies, finely chopped
6) Oil for shallow frying
7) Salt to taste

1) Take urad dal and Meethi dana in water for 2-3 times,
2) Soak urad dal, Meethi Dana and poha together in 1-cup water for 4-5 hours. (Dal's size and volume would increase to almost double after soaking.)
3) Rinse both parboiled and basmati rice together in water for 3-4 times. (Place both types of rice in a large bowl and fill it with water till 3/4th height. Rub rice grains between your fingers; this will make water turn cloudy. Drain the water and repeat the process for 3-4 times to rinse them properly.) Soak them together in 2-cups of water.
4) Drain excess water from soaked urad dal and reserve it to use in grinding process in next step. Transfer drained dal and fenugreek seeds into large jar of mixer grinder or wet grinder.
5) Add 1/2 cup water (preserved in step-4) and grind until smooth texture. Gradually add more water (as needed) and grind until smooth and fluffy texture. To grind 1/2 cup urad dal, you would need approx. 1 1/2 cup water. The amount of water required greatly depends on the quality of urad dal; so add water gradually and only as required. Ground dal mixture should have light and fluffy texture and it should not be very thin or very thick.
6) Transfer it into a large container.
7) Drain excess water from rice. Add drained rice in the same mixer-grinder or wet grinder jar.
8) Add water in small quantities as needed (approx. 1/2 cup total) and grind until slightly coarse texture.
9) Transfer ground rice mixture to the same container in which urad dal mixture is stored.
10) Add salt and mix it well. Batter should not be very thick or very thin. Uttapam will turn hard if batter is too thick, and Uttapam will turn flat if batter is too thin. Cover it with a plate and keep it in warm place (at room temperature in summer, and in warm place in winter) for 8-10 hours. If you are living in cold place, place the batter in oven and keep the oven light on.
11) Size and volume of batter would increase as it ferments.
12) Stir the fermented batter with a clean ladle or a large spoon. You should see the tiny air bubbles in the batter as shown in the photo. These tiny air bubbles are critical to make idlis soft and spongy.

1) Heat cast iron tava (dosa tawa) or non-stick tawa over medium flame. (for nice golden color, we recommend to use cast iron tawa.) Add few drops of oil on hot tawa and spread it using a halved potato or a halved small onion. This process helps spreading of batter and also prevents it from sticking. Repeat this process before making each uttapam.
2) When tawa is ready, pour one laddle batter and spread it in round shape by gently rotating the ladle in clockwise or anti-clockwise direction. make sure that batter spread is slightly thicker than a batter spread for Dosa.
3) Sprinkle 1-2 tablespoons finely chopped onion and 1-2 tablespoons finely chopped capsicum over it.
4) Sprinkle 1 tablespoon finely chopped tomato and finely chopped green chillies over it. Gently press the veggies with a spatula.
5) Drizzle 1-teaspoon oil around the edge.
6) Cook for approx.2-3 minutes until bottom surface turns light golden brown. If you are making very thick uttapam, cover it with a lid to speed up the cooking process.
7) Flip it gently and cook another side for a minute or until the bottom surface looks cooked.
8) Transfer it to a plate. Repeat the process from step-2 to step-8 for remaining batter.
9) Serve it hot with Coconut chutney.