Uthappam is a thick pancake with toppings sprinkled on top and cooked till crisp.It is crisp on top and soft inside.

RECIPE :
Ingredients

• 1/2 cup split black gram/ urad dal
• 1 1/2 cups parboiled rice
• 10 to 12 fenugreek seeds
• Salt to taste
• Oil to shallow fry

Topping :

• 2 medium sized onions finely chopped
• 2 to 3 green chillies finely chopped
• 1″ piece of ginger finely chopped
• 4 to 5 sprigs of coriander leaves finely chopped

METHOD :
Wash the dal and fenugreek seeds well till water runs clear and soak in water for atleast 6 hours. Wash the rice well to remove excess starch and soak for 6 hours. 
Drain excess water from the dal and grind it adding little water till light and fluffy.Drain excess water from rice and grind to a smooth batter adding water a little at a time. 
In a deep container combine both the batters, add salt, mix well and cover and set aside to ferment for about 8 hours. The batter should be of dropping consistency. Add a little water if required.
Mix the ingredients mentioned in the topping and set aside.
Take half a potato or onion dipped in oil and smear the tawa/ griddle with a thin coat of oil evenly. 
Heat the tawa / griddle. Lower the heat and pour a ladle of the batter onto the tawa. The uthappam should be thick say about 1/4th” thickness. Leave oil around the edges.Sprinkle 2 tbsp of the topping on the top evenly. 
Cover and cook with a steam release lid till the base is golden. Remove the lid and flip the uthappam  gently, leave oil from the sides and cook till done and golden.
Serve hot with chutney of your choice.

NOTE :
I prepared the uthappam in a nonstick mini uthappam pan. Mini Uthapams can be served as starters too.
You can even mix the topping in the batter if you want. Spreading the topping on top gives a crispiness to the oothappam. 
You can also prepare uthappam from leftover idli or dosa batter.