Uttapam with Onion, Tomato, and Bell Pepper

Rinse the rice 2–3 times and soak it in 400 ml of water for 4–5 hours. Separately, rinse the urad dal and fenugreek seeds and soak them in 250 ml of water for 4–5 hours.

Drain the urad dal, reserving the soaking water, and blend the dal with the fenugreek seeds into a smooth, light paste, adding some of the reserved water as needed. Separately, grind the rice to a fine, grainy consistency. Combine both mixtures, cover, and leave in a warm place for 8–9 hours, until the batter has risen and become bubbly.

Gently stir salt into the fermented batter. If it's too thick, add a little of the water listed in the ingredients to reach a thick but pourable consistency. Finely chop the onion, tomatoes, bell pepper, and cilantro.

Heat a heavy skillet or tava over medium heat and lightly grease it with oil. Reduce the heat to low, pour a ladleful of batter, and spread it into a thick round about 12–15 cm in diameter, without stretching it as thin as a dosa.

Sprinkle the surface with onion, tomatoes, bell pepper, and cilantro, pressing the vegetables lightly into the batter. Drizzle a bit more oil around the edges, cover with a lid, and cook for 3–4 minutes over low to medium-low heat, until the bottom turns golden and the center sets.

Flip the uttapam with a wide spatula and cook for another 1–2 minutes, letting the vegetables lightly brown and the batter cook through completely. Repeat with the remaining batter, lightly greasing the skillet with oil each time.

Serve the uttapams hot, right off the pan.