Ingredients:

For Batter:

Raw rice 1 cup
Parboiled rice 1 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon
Thoor dal 1 fistful
Sesame oil few spoons
Yeast 1-2 spoons
Soda 1/4 spoon
Salt as per taste.

For Toppings:

Potato 1-2(optional)
Fresh green peas 1 cup
Salt
Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1 spoon
Coriander powder 1 spoon(dhanya powder)
Turmeric powder 1/4 spoon
Green chili 1 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped.

Masala preparation:

1.Bake potato in a microwave for 3-4 minutes and peel its skin off. Or simply boil potato in water for 20 minutes and peel its skin off.

2. In a separate vessel boil peas with little salt in it.

3. In a pan heat oil/ghee and add cumin seeds and fry till golden brown.

4.Then add green chilies, onions and ginger -garlic paste. Fry them till all water evaporates from them. Add salt, turmeric powder, chili power, coriander powder, garam masala powder and cumin seeds powder. Let it come to tuff filling consistency. Make sure the raw spices odour leaves too.

5. Now add mashed potatoes and as well as mashed peas to the above masala either removing from the stove or still placed over low flame.

6. Mix them well by further adding coriander leaves. Remove from heat.

Method:

Batter:

Soak first 5 ingredients (for batter) around 5-7 hours.

Then wet-grind it coarsely to thick, dropping consistency batter.

Now mix other 4 ingredients to it. Let it ferment. Maybe for 7 hours.

Uthappams:

Have the toppings preparations next to the stove.

Heat a small pan, smear a spoonful of oil. Now make thick pancake using a laddle of batter.

Top with chopped peas masala. Cover and cook for few minutes. Then run a few spoons of oil on the sides. Either turn over to the other side or serve as the same.

Serve warm with sambar and chutney.