Prepare the batter at home by following this recipe or buy the readymade batter from the grocery store. Add salt (if not added before fermenting the batter), beetroot juice and water (if needed) in batter; mix well. Batter should be slightly thicker than dosa batter and slightly thinner than idli batter.

Heat cast iron tawa (dosa tawa) or non-stick tawa over medium flame. (for nice golden colour, we recommend to use cast iron tawa.) Add few drops of oil on hot tawa and spread it using a halved potato or a halved small onion. This process helps spreading of batter and also prevents it from sticking. Repeat this process before making each uttapam.

When tawa is ready, pour one ladle batter and spread it in round shape by gently rotating the ladle in clockwise or anti-clockwise direction. make sure that batter spread is slightly thicker than a batter spread for Dosa.
Sprinkle some finely chopped onion and finely chopped capsicum over it.

Sprinkle some finely chopped tomato, green peas, sweet corn and finely chopped green chillies and coriander leaves over it. Gently press the veggies with a spatula.
Drizzle some oil around the edge.

Cook for approx.2-3 minutes until bottom surface turns light golden brown. If you are making very thick uttapam, cover it with a lid to speed up the cooking process.

Flip it gently and cook another side for a minute or until the bottom surface looks cooked.
Transfer it to a plate. Repeat the process from for remaining batter.

Serve it hot with coconut chutney or tomato onion chutney.