Uthappam anyone?

And so there was a craving for this pizza-uthappam or rainbow-uthappam as I call it because of the magnitude of colours it offers. And what was stopping me? Absolutely nothing. And no, MindBlogging hasn't turned into a full-fledged food blog (yet). But it's delightful sharing recipes once in a while (especially when there's a dearth of anything else to post... hehe).

What you need
1. Dosai maavu (usually made by grinding well-soaked rice (parboiled puzhangal arusi is preferred) and urad dal in a 3:1 (little less than 1) ratio and then fermenting it overnight - For softer dosais, add a few seeds of methi(fenugreek/vendhiyam) as well). Keep in mind that the batter needs to be kept out of the fridge at least a couple of hours before you want to make the dosais/uthappams.
2. Veggies for toppings - use your imagination! I've used finely chopped onions, green chillies, tomatoes and grated carrots (it is important to squeeze out the juice so as to not have a messy uthappam). I was out of fresh coriander or that would've made it there too. This is in keeping with my yellow(onions), red (tomatoes n carrots) and green (chillies) balance for a good meal. Lol.
3. Oil
How?
1. Pretty simple. Keep the gas on medium-high for 2-3 minutes with the frying pan on it before pouring the batter on it. It needs to be hot enough to cook it well. So, take a large ladle-full of batter and pour it on the center of your pan. It assumes a naturally circular shape and the big advantage of uthappam as opposed to dosai is that you don't need to spread it. You only need to lightly distribute it into a mildly bigger circle than the one it originally formed. Do this in one quick circular motion.
2. Pour a few drops of oil along the edge of the uthappam and while it cooks, you can leisurely decorate it on one side, sprinkling a bit of each of your toppings.
3. Once the sides turn crisp clearly indicating that the bottom has cooked, you are going to have to flip it over. It may seem tricky to do it without spilling your toppings. But with some experience/or two spoons, you should manage it quite easily. Once it's face-down, press on it a bit with your karandi (ladle) so that it cooks faster and better. It is important for it to cook well because you have raw veggies sitting on top of it.
4. It's probably ready in 2-3 minutes. Flip it over once more to make sure. All the veggies must be toasted (as on the pic above) and nothing should be sticking to the pan.
PS: For the health-conscious, the little glistening drops along the periphery aren't of oil, but of precipitation from the heat on the pan. :D
Serve with sambar/chutney/pickle/plain old curd or eat it by itself. It makes for a delectable supper. Bon appetit!