Take the rice and urad dal and wash them properly.

Strain the rice and dal and save the water for later use.

Soak them for 4-6 hours along with methi seeds.

Grind them to a fine paste. If you take the paste between your fingers, the rice paste should be little grainy while the urad dal should form a smooth paste. If the mixture is too thick and dry, add the reserved water. You can also grind them together, it works.

Now leave the batter at any warm corner of your kitchen for fermentation of batter for overnight.

Now, dilute the batter to a pourable consistency. The amount of water to be added depends on the thickness of the batter. The batter should not be too thick, or too thin.

Add salt to taste.

Take a tawa and heat it. Brush some oil on the pan.

Take the batter in a ladle and pour it on the tawa.

Now use the ladle to spread the batter on the tawa.

Add the chopped vegetables on the spread batter.

Now with a spoon press the vegetables in the batter such that they sit properly in the batter.

Cook the uttapam, till the colour of the upper surface changes.

Add oil around the edges of the uttapam and flip the uttapam and cook for 1 minute.

Transfer the uttapam to the plate and continue making uttapam with the remaining batter.

Serve the uttapam with peanut chutney