First of all soak the rice and the dal separately in drinking water. Add the fenugreek seeds and bengal gram to the dal while soaking.
Soak them for atleast 5-6 hours. Grind them separately using water in which they have been soaked very sparingly. Do not use much water. The batter should be semi thick.
Add Salt according to taste, cover and allow it to ferment overnight. Next morning, add some more water if it is very thick and adjust the Salt too. Or better if you add Salt in the morning when you start making the Uttappams. I always do that.
Heat a cast iron griddle or a non stick pan and pour a ladleful of the batter onto it. Do not spread much. It should be thicker. Add a beaten egg on top. Followed by the veggies, green chillies or the red chilli flakes and chopped coriander. Add more or less veggies as per your taste.
Drizzle ghee or oil on top and also on the sides. Cover and cook for 3 to 4 minutes on low to medium high heat only. Serve it piping hot with any chutney or Curry of your own choice.
