Uttapa
Ingredients
For the batter: 2 1/2 cups semolina (fine or course rava) 1 cup black gram, split (while lentils/udad dal), salt	For the topping: 1 green pepper (capsicum) 1 small tomato 2 tsp grated coconut 1 small onion grated cheese (optional) salt and chili powder cilantro/coriander leaves
Method 1. Wash thoroughly and soak spli black gram overnight or upto 8 hours in plenty of water. 2. Next day, grind the soaked gram to a fine paste with a little water. Add semolina slowly in batches, alternately mixing with hands or spatula. Add salt and let ferment for 8-10 hours or until the level of the mixture rises and has been doubled. 3. As the batter puffs up, stir it lightly once with a spatula. Add water if required. The consistency should be like a pancake batter or slightly thicker than a dosa batter. 4. Meanwhile chop onions, tomatoes and peppers finely. Combine chopped vegetables, coconut, salt and chili powder. 5. Heat a griddle over medium heat. Once hot, generously grease it with oil. 6. Pour about 2 tablespoon of the batter at the center of the pan. Spread a little bit in a circular motion. 7. Spread 2 teaspoon of the vegetable mixture over the top. Cover for a minute or until the bottom of the uttapa is light brown and the top surface has bubbles. Flip over and let the other side cook. 8. Garnish with coriander leaves and cheese. Serve hot with any chutney and saambaar.