| 1. | In separate bowls, cover rice and urad dal with water at least 1 inch/2.5 cm above ingredients. Soak 4 hours. Drain. |
| 2. | Grind rice into a paste, gradually adding ½ cup/120 ml water. |
| 3. | Grind dal into a paste, gradually adding remaining water (½ cup + 2 tbsp/150 ml). |
| 4. | In a large bowl, mix rice and dal pastes and salt to make batter. Cover and keep aside (not in a refrigerator) at least 12 hours to ferment. |
| 5. | Mix fermented batter and all other ingredients except oil. |
| 6. | Heat tava on medium heat no more than 4 minutes. |
| 7. | Stir batter and pour ¾ cup/180 ml in centre of tava. With the back of a rounded ladle, quickly and gently spread batter to make a round of even thickness about 7¼ inch/18 cm in diameter. Add ½ tsp/2.5 ml oil around edges of uttapam. Fry till surface appears dull and underside is golden brown (about 3 minutes). Dribble 1 tsp/5 ml oil all over uttapam. Turn over. Fry till underside is golden brown (about 3 minutes). Remove. |
| 8. | Fry remaining uttapam in the same way as in step 7. Serve hot, accompanied with Coconut Chutney. |