Uttapam is a type of dosa from South India. It is a thick pancake, with toppings cooked right into the batter. Unlike a typical dosa, which is crisp and crepe-like, uttapam is a thick, with fresh toppings cooked right in the batter. Uttapam is sometimes characterized as an Indian pizza. It is traditionally made with rice and urad daal, which are soaked, ground, fermented, and then used to make the batter.
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Soak the rice, urad daal, and fenugreek seeds in water for 4-6 hours.
Grind the soaked ingredients to make a smooth batter, adding water as needed.
Ferment the batter for 8-10 hours.
Mix the batter well, add salt to taste, and let it sit for another 10 minutes.
Heat a non-stick pan over medium heat. Pour a ladleful of batter and spread it to a thick circular shape.
Sprinkle the chopped onions, green chilies, tomato, and coriander leaves on top of the batter.
Cover the pan and cook the uttapam on a low flame until the bottom is golden brown.
Flip the uttapam and cook the other side for 2-3 minutes.
Serve hot with coconut chutney or sambar.