Uthappam is a kind of dosa with is very famous in south India. Basically it is made out of dosa batter only. Almost all vegetables can be added to the uthappam. We can make different types like Onion uthappam, Tomato uthappam, Vegetable uthappam, Paneer uthappam, and Capsicum uthappam.Here is a combination of tomato,onion and capsicum. This is one of the regular breakfast in my family. It is served with coconut chutney and sambhar.

Ingredients of Onion, Tomato and Capsicum Uthappam

* 3 cups rice (washed and soaked overnight) 

* 1 cup skinless split urad daal (skinless gram) (washed and soaked overnight) 

* 3/4 tsp fenugreek seeds

* 2 tomatoes, finely chopped

* 2 onions, finely chopped

* 1 capsicum, finely chopped

* 2 green chilies, finely chopped

* Salt to taste

* Vegetable/ canola/ sunflower cooking oil

Method of Onion, Tomato and Capsicum Uthappam

1. Having soaked both rice and dal separately, wash well with plenty of water, add fenugreek seeds, fill enough water and soak overnight.

2· The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind – adding very little water if necessary – to a smooth yet slightly grainy paste .

3· Put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

4· Now add salt to taste and keep the batter aside for fermentation in a warm, dark spot, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make Uthappams.

5· Heat the iron griddle or non-stick tawa well.

6. When it becomes hot enough, place a laddle of the batter and spread it (it should be thick than a normal dosa). Sprinkle chopped onions, tomatoes, capsicum and green chilies on top of the batter evently and cook for about 1 minute.

7. When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked. 

8. Serve hot with Coconut Chutney and sambar.