Mini Uthapams with Sesame Seed Recipe

For Dosa Batter

• Soak the urad dal with fenugreek seeds and oats in water separately. Soak the brown rice in water separately. Soak them for 5 hours. Grind them separately to make a thick batter. Place the batter in a large bowl and allow it to ferment for 8 hours

For Oats Uttapam

• Combine the topping ingredients, along with the dosa batter and keep aside. (Except the oil, sesame seeds)
• Heat a skillet on medium-high heat; season it with oil if you are using an iron skillet
• Check if the skillet is hot, you will know when you sprinkle some water and it sizzles
• When hot, pour a ladle full of the Oats Dosa Batter onto the skillet and just give it a lite swirl to spread it just a bit. It should be a like a thick pancake
• Sprinkle a generous amount of the sesame seeds. Drizzle oil around the Uttapam and cover if you have a lid, else you can let it cook in the open
• Once you notice the top is lightly steamed and the batter is not raw, press the filling down with a flat spatula.  Then flip the Uttapam to cook on the other side
• Turn the heat to medium-high, so the vegetables cook fast. After about 30 to 40 seconds flip again and the Uttapam will be ready to be served