Add urad dal, chana dal and methi seeds to a large bowl and rinse thrice. Pour fresh water and soak them for 4 to 5 hours.

In another bowl, rinse rice and soak it well for 4 to 5 hours.

Add poha to a small bowl & rinse it once. Then soak it in ¼ cup water at least 15 mins before blending.

Drain the water from dal and add it to a grinder jar along with soaked poha.

Pour ¾ cup water and grind to a thick & frothy batter. It has to be of pouring consistency and not runny. If the batter is too think pour another 2 to 4 tbsps water and grind. Transfer this to the bowl. Ensure the batter doesn't become hot or warm while blending.

Drain water from the rice and add it to the grinder. Pour ½ cup water.

Blend until smooth. Transfer to the same urad dal batter bowl and add salt.

If the weather is too hot then avoid adding salt at this stage. Add it after fermentation.

After mixing the consistency of the uttapam batter must be thick & pourable but not be too thick or too runny.

Cover and rest in a warm place overnight or until the batter rises. If you live in a cold region, then you may ferment the batter in a instant pot with the yogurt setting (low). Depending on the weather it takes anywhere from 8 to 16 hours.

Do not over ferment else the batter turns sour. After fermentation the batter rises and aerates. You will see bubbles over the batter much like the dosa batter.

Wash and chop the veggies needed. Also finely chop coriander leaves. Mix all of the topping. Prepare these when you are ready to make the uttapams else the veggies will release juices.

Grease a griddle pan or tawa. Heat it well.

Bring the batter to consistency by adding little water if very thick. The batter must be of thick yet of pourable consistency. Check the salt and add a bit more as we are using the veggies.

When the pan is hot enough, pour a ladle full of batter in the center of the hot pan. We usually do not spread it as it does a bit on its own. If needed spread a bit gently.

Lower the heat and sprinkle the toppings all over the uttapam. Sprinkle oil around the edges and over the onions.

When the base is firm, flip it and cook on the other side until it is cooked well. Cook on a medium flame at this stage as it needs to cook from inside.

Cook the toppings to suit your liking - caramelized or crunchy. Set aside and make the next one.

Serve onion uttapam with chutney or sambar or sprinkle podi.