|Split black gram||50 Gram|
|Rice||150 Gram, parboiled|
|Onions||100 Gram, finley chopped|
|Tomatoes||100 Gram, finley chopped|
|Green chilies||6 , finely chopped|
|Ginger||1 Inch, finely chopped|
|Cumin seeds||1⁄2 Teaspoon|
Wash and soak the rice and dal, separately, for 6-8 hours or overnight.
Grind the dal to a fine paste and rice to a coarse paste, using as much water as required.
Mix in salt.
Mixwell and allow to ferment for 6-8 hours.
Preheat the oven on 'convection' at 250°F C, with the lightly greased metal tray, placed on the high rack.
Pour spoon fulls of batter, on the lightly greased metal tray, sprinkle with onions, tomatoes, ginger, green chillies, coriander leaves and cumin seeds.
Cook at 250°F C for 7.00 minutes.
Flip the uttapam over and cook at 250°F C for 4.00 minutes.