Soak rice and urad daal separately for 5-6 hours

Drain water and grind them separately.

Now mix rice paste and daal paste together
Add wet poha and mix well again

Keep the mixture for 8 hours for fermentation.

Take Chopped onion, chilli, ginger, few curry leaves, coriander leaves and tsp salt in a bowl.

Mix well so that salt is incorporated evenly.

Heat a non stick pan and pour a ladleful of batter.
Spread it in a circular motion slightly thick than regular masala dosa.
Now spread the toppings on top of the uttappa evenly.

Spread the toppings over it then add 1 tsp of oil around the uttappa.
Cover it and let it cook for 1-2 minutes on low flame.

Flip over on the other side once the uttappa turns golden brown.

Uttapam is ready to be served with chutney of your choice.