First of all, soak the rice and the dal seperately in drinking water. Add the fenugreek seeds and bengal gram to the dal while soaking.
Soak them for atleast 5-6 hours. Grind them seperately using water in which they have been soaked sparingly. Do not use much water. The batter should be semi thick.
Cover and allow it to ferment overnight. Add Salt in the morning and also some water if the batter is too thick.
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. Followed by the veggies, green chillies or the red chilli flakes and the chopped coriander. Drizzle ghee or oil on top and also on the sides. Flip it over and cook if you like more crispier uttappam for 1 more minute.
Serve them hot right away with any chutney or pickle of your liking.
