Prepare the batter by soaking 2 cups of rice and 1 cup of urad dal separately in water for 4-5 hours. Drain the water and grind them separately into a smooth paste, adding water as needed. Mix the rice and urad dal paste together, add 1 teaspoon of salt, and let it ferment overnight or for 8-10 hours.

Heat a non-stick tawa or griddle over medium heat. Grease it lightly with oil.

Stir the fermented batter well and pour a ladleful (approximately 100-125 ml) onto the center of the tawa. Spread it gently in a circular motion to form a thick pancake.

Drizzle a few drops of oil around the edges of the uttapam and let it cook for 2-3 minutes until the bottom turns golden brown.

Flip the uttapam and cook the other side for another 2-3 minutes until it turns golden brown.

Remove the uttapam from the tawa and serve hot with coconut chutney, tomato chutney, or sambar.