Uthappam

most people use their left over dosa or iddli batter to do uthapam.
The only factor is that the batter should be well fermented.
There are many types of uthapam, tur dal uthapam, tomato uthapam and so on. Some even add poha. For toppings it ranges from bell pepper to carrots

This is how I make uthapam.
Uthappam.

200 grms par boiled rice
75 grms urad dal
1/2 tsp of fenugreek.

For toppings:
chopped onions
chopped green chillies
chopped coriander leaves.

Soak the rice seperately urad dal and fenugreek together.
soak them for about 6 to 8 hours.
Grind the rice a little coarse.
The urad dal must be ground to a smooth paste.
Add salt and let it ferment for about 10 to 12 hours.
The consistency of the batter should be little thinner than iddli and little thicker than dosa.

Heat a dosa kal make dosa like shape on the dosa kal, but thicker.
sprinkle the finely chopped onion, green chillie and little coriander leaves on the top of the spread batter.
you can pour a tsp of oil around the uthappam.
when the sides get little cooked, flip over the other side and let it cook for a minute.
Remove and serve with chutney or sambar.
I get soft uthappams this way.