Uttapam

Soak the rice, urad dal, and fenugreek seeds separately in water for four hours, then grind them together into a smooth thick batter and ferment overnight in a warm place.

Stir salt into the fermented batter which should have risen and become airy, then heat a cast-iron tawa or non-stick griddle over medium heat and lightly grease it with oil.

Pour a ladleful of batter onto the hot griddle and spread it into a thick circle about six inches wide, keeping it much thicker than you would for a regular dosa.

Immediately scatter chopped onions, tomatoes, green chilies, and coriander over the top of the wet batter and press them gently into the surface with a spatula.

Drizzle oil around the edges and cook for three to four minutes until the bottom is golden and crispy, then carefully flip and cook the topping side for two more minutes before serving with coconut chutney and sambar.