Prepare the batter by soaking 2 cups of rice and 1 cup of urad dal (split black gram) separately 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.

Finely chop 1 medium-sized onion, 1 medium-sized tomato, 1 small capsicum, and 2 green chilies.

Heat a non-stick tawa or griddle over medium flame. Grease it with a few drops of oil.

Pour a ladleful of the fermented batter onto the tawa and spread it evenly in a circular motion to form a thick pancake.

Sprinkle the chopped vegetables (onion, tomato, capsicum, and green chilies) evenly over the uttapam.

Grate 50 grams of cheese (preferably mozzarella or cheddar) and spread it evenly over the vegetables.

Drizzle 1 teaspoon of oil around the edges of the uttapam and cook it on medium flame until the bottom turns golden brown.

Flip the uttapam carefully and cook the other side for a minute or two until the cheese melts.

Transfer the cheese uttapam to a plate and serve hot with coconut chutney and sambar.