Ingredients:1 cup urad flour
2 cups idli rava
4 cups water (luke warm)
Salt to taste
½ cup sliced onions
2 green pepper chopped
Prepare batter on the day before by mixing the flour and rava in luke warm water and adjust the salt. Set aside to ferment over night.
When well fermented stir in the chopped onions and pepper and mix well. Heat the skillet. Spread about ½ tsp of oil and spread a spoon full of batter in circular movements away from the center of the skillet quickly. Usually uttappam is slightly thicker than dosa so use slightly more batter than you would for regular dosa. If desired add a little oil on edges of uttappam for getting more crispy uttappam. With a flat spatula flip to the other side and let fry till both the sides turn golden brown. Remove from skillet. Repeat the process for rest of the uttappams and serve hot with thinly sliced onions and chopped green pepper on top.
Serving suggestion: Thinly sliced tomatoes, scallions can also be used as stuffing by folding the uttappam in half.
Serve hot with any spicy chutney, sambhar or karappodi, followed by a cup of freshly brewed hot coffee.