Uttapam

In a large mixing bowl combine the rice flour, soaked urad dal, grated coconut, salt, and cumin seeds.

Gradually add water while whisking to form a smooth, pourable batter; it should be slightly thicker than a crepe batter.

Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for 30 minutes to allow slight fermentation and flavor development.

After resting, stir the batter gently; if it has thickened, add a splash of water to reach the desired consistency.

Heat a non‑stick skillet or cast‑iron griddle over medium heat (about 350°F/350°F) and lightly brush with a teaspoon of vegetable oil.

Pour a ladleful of batter onto the hot pan and spread it gently with the back of the ladle to form a thick pancake about ½‑inch thick.

Immediately sprinkle the top with sliced onions, diced tomato, chopped cilantro, and the chopped green chilies, pressing them lightly into the batter.

Cook for 3‑4 minutes until the edges turn golden brown and the surface is set; then flip the uttapam, brush the cooked side with a little oil, and cook the other side for another 2‑3 minutes.

Transfer the cooked uttapam to a serving plate, repeat with the remaining batter, and keep the finished pancakes warm in a low oven (≈194°F/200°F) while you finish the batch.

Serve hot with coconut chutney, sambar, or a drizzle of seasoned yogurt (optional).