Method:

Wash rice 3 to 4 times, soak in water with ½ teaspoon of fenugreek seeds. Wash both mung bean and chana Dal together and soked in another bowl.

Soaked this for at least 5 to 6 hours, after 6 hours grind them together with very little water. Don’t use much water for grinding. Grind all the ingredients till become a smooth paste.

Transfer the batter in a container. Keep in a warm place for 8 hours for fermentation.

After Fermentation of batter add ginger garlic green chilies paste and salt. Mix well.

Heat a pan (any non-stick pan) on a medium flame. When the pan get hot enough, add few drops of oil. Wipe well with kitchen tissues until the oil is observed. Now sprinkle few drops of water on the pan.

Stir the batter in the bowl, pour one ladle batter on the hot tava and spread it in round shape. Spread the batter is slightly thicker. Then drizzle some butter on the top. Place some chopped onions, tomatoes, green chilies and coriander on the uttapam.

Drizzled oil/butter/ghee as per your taste. Allow to cook on medium high flame until uttapam gets golden, then turn the uttapam on another side. Cook till onion and tomatoes cook slightly.

Make more uttapam with rest of batter. And serve hot and crisped uttapam with coconut chutney. 

Enjoy.

Thank you.

Have a wonderful day.