In a bowl add rice and another bowl add urad dal and methi dana.

Wash properly and soak for 5 hours adding water as required.

drain off the rice water and transfer it into mixture jar. Also add soaked poha and ½ cup water. Grind it into coarse and thick batter. Add batter into large mixing bowl.

now in a mixture jar, add soaked urad dal and methi dana. Also add ¼ cup soaked urad dal water and grind it into smooth paste. Add batter into mixing bowl.

Now add some water and salt in the batter. mix both the batter with hand.

Cover and ferment in a warm place for 8 hours.

After 8 hours, the batter has doubled in size. mix gently without disturbing the air bubbles.

Use to make uttapam or store it into air-tight container in freezer upto 1 week.

For potato masala, In a pan, add oil, mustard seeds, urad dal, chana dal, curry leaves, 2 chopped green chilli, 1 tsp ginger paste, 1 medium size onion slice, turmeric powder and boiled and mashed potatoes. Mix well.

Switch off the gas; add lemon juice and coriander leaves. mix well. Potato stuffing is ready.

Now heat, tawa and grease it with oil. Spread uttapam batter with ladle.

Spread potato stuffing on uttapam and press it slightly.

Sprinkle some onion, tomatoes and coriander leaves on uttapam stuffing.

Apply some butter on the top of masala and sides of uttapam.

When lower sides become crisp, flip uttapam and cook it on another side. Cook it for 2 mintes.

Serve masala uttapam with coconut chutney.

In a mixing bowl, add chopped onion, tomatoes, capsicum, grated carrot, coriander leaves and salt. Mix well. Vegetable stuffing is ready.

Now heat, tawa and grease it with oil. Spread uttapam batter with ladle.

Spread vegetable stuffing on uttapam and press it slightly.

Apply some butter on the top of masala and sides of uttapam.

When lower sides become crisp, flip uttapam and cook it on another side. Cook it for 2 mintes.

Serve vegetable uttapam with coconut chutney.