Vegetable Cheese Uttapam With Coconut Chutney

For the uttapam

In a pan add 2 tsp oil.

Pour and spread the batter evenly.

Sprinkle 1 tbsp chopped onion, 1 tbsp chopped tomato, 1 tbsp chopped capsicum, cover and cook for 1 to 2 minutes.

Flip the uttapam to turn it light brown on both sides.

Add 1 tbsp grated cheese and allow it to melt slightly.

Flip and cook till both sides turn light brown.

For chutney

To a blender jar add 1.5 tbsp dry coconut, 1.5 tbsp chana dal, 1/8 tsp salt, 1/4 tsp chopped ginger and 1/4 tsp chopped green chilli.

Blend until smooth.

Serve vegetable cheese uttapam hot with coconut chutney.