Pick, clean, wash and soak rice, dal and fenugreek seeds for 2 hours.

Grind to a fine paste. Add a little salt and keep it for fermentation for 12 hours or overnight.

Next morning, beat the batter, add baking powder and a little warm water to make a pouring consistency batter. Heat dosa tawa or a griddle. Clean with a half cut onion and pour one round spoon full of batter. Spread the batter 2mm thick with the back of the round spoon in a slow spiral motion. Then sprinkle chopped onions, chillies, coriander, tomatoes and grated coconut immediately after spreading the batter. Sprinkle some oil and turn the utthappam upside down and cool for another 3 minutes or till masala is golden brown.

Serve hot with fresh coconut chutney and sambar.