In a large mixing bowl, add 1 cup of sooji (semolina), 1/2 cup of curd, and 1/2 cup of water. Mix well and let it rest for 20-30 minutes to allow the sooji to absorb the water and soften.
After the resting time, add 1/4 cup of finely chopped onions, 1/4 cup of finely chopped tomatoes, 1/4 cup of grated carrots, 1/4 cup of chopped coriander leaves, 1 finely chopped green chili, and salt to taste. Mix well to form a thick batter.
Heat a non-stick tawa or griddle over medium heat. Grease it lightly with oil.
Pour a ladleful of the batter onto the tawa and spread it gently to form a thick, round uttapam.
Drizzle a few drops of oil around the edges of the uttapam and cook for 2-3 minutes or until the bottom turns golden brown.
Flip the uttapam and cook the other side for another 2-3 minutes or until golden brown.
Remove the uttapam from the tawa and serve hot with coconut chutney or tomato ketchup.