Cheese Onion Uttapam

For the Batter:
Ingredients:

1. Urad Dal - 1cup
2. Parboiled rice - 2.5 cups 
3. Fenugreek seeds - 2 tsp (optional)
4. Salt to taste 
5. Ghee as per your requirement

Procedure:

• Wash urad dal and rice at least thrice.
• Soak dal, rice and fenugreek seeds for at least 6 to 7 hrs. Water level should be much above.
• Drain rice and dal, grind it to a smooth paste by adding little water. Pour this batter in a big vessel as it will nearly double after fermentation. Rest it for at least 8 hrs at room temperature to ferment.
• After fermentation add salt.
• Add water if necessary, the batter should be of pouring consistency (the consistency should be in between idli batter and dosa batter).

For the Uttapam:

Ingredients:

1. Batter - 2.5 cups
2. Onion (chopped) - 3 medium size
3. Green chillies (chopped) - 2
4. Ginger grated - 1/2 tsp
5. Curry leaves/ corriander leaves (chopped) - 1tsp
6. Cheese (grated) - as per your requirement
7. Ghee/ oil for frying
8. Salt

Procedure:

• Mix onion, green chillies, curry leaves, grated ginger and salt.
• Heat a nonstick frying pan and grease it with ghee.
• Lower the flame, pour 2 ladleful batter at the centre and quickly spread it in a circular manner (not thin).
• Spread onion mixture evenly on top.
• Initially, the flame should be high for 5 - 10 seconds.
• Pour ghee around the edges and cover it with a dosa lid. (Keep the flame medium for 45 seconds)
• Pour ghee on top and flip over.
• Fry for 15 seconds on medium flame and 15 seconds on high flame.
• Garnish with grated cheese.
• Serve hot with green coconut chutney or red coconut chutney, sambar could also be served.
• Repeat procedure for remaining uttapam.

Tip:

• You may use leftover dosa batter too.
• You may use chopped tomato as well.