Combine water, curd, salt and sooji. Make smooth and lumpfree batter. Keep it aside. The consistency of the batter should be easy-spread, but not watery like for dhosa or pudla. Depending on the type of sooji you may have to add more water to adjust the consistency as it soaks up the water. Rest aside for minimum 15 min.

Meanwhile prepare veggies. Use less amount of tomato. Remive the pulp from tomato before chopping.

Heat up tawa. If you are using an iron pan, prepare the tawa by frying a left over rotli/bread/onion/potato on it. Make a small uttapa to ensure easy cooking as sometimes the first one sticks badly to the pan.

Now on a hot tawa, put a big spoonful of batter and spread it evenly. Quickly sprinkle the veggies on it. YOU NEED TO HURRY UP AT THIS POINT AS THE VEGGIES EILL STICK TO UTTAPAM ONLY WHEN THE SURFACE IS STILL WET (UNCOOKED) Sprinkle a pinch of blackpepper powder over the veggies.

Cover the uttapa with a lid and let it cook for about 2 min on medium to low flame. When you open the lid, you'll find that the top surface of the uttapam is not wet anymore. This means that it is cooked. Now flip the uttapam. Apply oil at the top and the bottom surfaces. Press it gently all around so the veggies get caremalized. PLEASE NOTE THAT THE UTTAPAM WILL GET GOLDEN BROWN ONLY ON THE SIDE WITHOUT THE VEGGIES. Cook for 2-3 min and remove it from the pan.