Wash and soak rice, split blackgram lentils and fenugreek seeds together in enough water for about 2 to 4 hours.

Drain water from the soaked ingredients and take it in mixer grinder or wet grinder and grind together to little coarse batter. Add some water as required.

When it is half ground, wash thin rice flakes with some water and include it too for grinding. The batter should be thick pouring consistency.

Transfer the batter in to a vessel and keep it covered for 10 to 12 hours or overnight in warm place. Let it ferment.

After good hours of fermentation, the batter would have been increased in volume. Add salt and mix it well. The uttappam batter is ready now.

Chop the onion, tomato, coriander leaves finely. Also grate the carrot and keep them ready. Next heat a dosa griddle drizzling it with a teaspoon of oil. As the griddle fumes, lower the flame. Add ladle full of uttappam batter at the center of the griddle and let it spread by itself.

Sprinkle some onion, tomato, carrot followed by coriander leaves over the uttappam. Using flat spatula press over, so that veggies get inside.

Cook it covering with lid for few minutes. Once done, slowly flip it over and cook till the onion gets caramalized.

Very healthy vegetable uttappam is ready to serve with chutney and sambar.

The uttappam batter should be slightly coarse than normal dosa batter and it should be of pouring consistency.

Good hours of fermentation is required for the soft and porous uttappam. So do not compromise on that.

You can also choose to add finely chopped capsicum along with other veggies.

It gets cooked slower than normal dosa. So cook accordingly.