Corn Uttapam

Soak rice, daal and methi in water for 4-5 hours. 

Grind fine smooth paste, add salt and enough water to make a dropping consistency and leave to ferment 7-8 hours or overnight.

Heat tawa, and drizzle oil over it. When really hot, pour about 1 ladle full of batter on to it. 

Turn it over and let it brown on the other side too.  Before you turn the uttapam over, spread tomato sauce. Then place sweet corns, chopped onion, green chillies over it. Sprinkle salt & black pepper. Flip it & cook it for 1 minute.

Serve hot with tomato sauce.