Wash foxtail millet three to four times and soak it. Wash and soak urad dal and methi seeds for over night. Soak poha while grinding and grind to smooth paste with little water if needed ferment over night.

Next day add salt and as required water. Finally add pinch of baking soda.

Heat a non-stick pan or a griddle. Grease it well with oil on low flame. Add a ladleful or more of the batter depending on the size required. Top it with the vegetables and chilli and Coriander leaves. Press them down a bit. Once the bubbles begin to appear flip the uttapam over cook until done.