Uttapam

• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped fresh cilantro leaves
• 1/4 cup finely chopped yellow or red bell pepper
• 1 teaspoon chaat masala, optional
• Salt to taste
• 2 tablespoons corn, grapeseed, or other neutral oil, or more as needed
• 1/2 recipe dosa batter (preceding recipe; leftover dough keeps in the refrigerator for a couple days; let it come to room temperature before cooking)

1. Stir together the red onion, cilantro, bell pepper, chaat masala if youre using it, and salt in a small bowl, taste, add more salt or chaat masala if necessary, and set aside.
2. Preheat a nonstick or cast-iron griddle over medium heat for a full minute before greasing it with a film of oil.
3. Pour 1/4 cup of the batter onto the griddle.
4. Uttapam are usually 5- or 6-inch pancakes 1/4 to 1/2 inch thick; if the batter is particularly thick or cold, you may need to spread it with the back of a spoon (or the measuring cup) to those dimensions.
5. After a minute or so, scatter the top of the pancake with a couple tablespoons of the onion-cilantro-pepper mix.
6. When the bottom starts to color and crisp, 2 to 3 minutes later, flip the pancake and cook for another 4 to 5 minutes, until the second side is crisped and colored.
7. Serve hot.

red onion, fresh cilantro, red bell pepper, chaat masala, salt, corn, batter

Taken from www.epicurious.com/recipes/food/views/uttapam-386048 (may not work)