For batter making: wash properly then soak rice and dal together for overnight or for at least 7-8 hrs. After 8hrs grind into fine paste. If required add little water while grinding. Transfer this mixture into air tight container and keep it for fermenting for at least 6-7hrs. After 6hrs add salt, pav bhaji masala, baking soda and whisk it for 2min then add water and mix them all together. The batter consistency should be flowy.

In a bowl mix onion, coriander leaves, tomato, red chilli powder, pav bhaji masala, salt and garlic paste and mix them together.

Cook the uttapa on a low to medium flame. Do regulate the flame as per the pan size and thickness. Add above filling on top and cover the dosa with a lid and let it get cooked from the base. When you see the batter on the top cooked, then sprinkle ¼ tsp oil on the edges and center. Cook till the base is nicely golden and crisp. The base will leave the pan when it's gets cooked. Add grated cheese on top cover it with lid cook it for 2min. Serve hot with chutney.