*1 cup quick cooking Oats(thinner ones)
*1 tbsp ravva/fine semolina
*1 cup slightly soar curds
*1 tsp Eno fruit salt (or 1 Eno sachet)
*salt to taste
*1 Big onion,finely chopped
*1 medium capsicum,finely chopped
*1 carrot grated
*2 tbsp chopped fresh coriander
Grind Oats into a fine powder,add curds to it and grind again to a fine paste adding some water if required.
Add sooji(rava) and salt to the mixture and mix well.The consistency of this batter will be very thick,so add water to it and mix well with hand until you get dosa consistency kind of batter.
Just before making oothappam's, add eno fruit salt to the batter adding little water if required and mix the batter properly.You will see lots of bubbles forming in the batter and even the batter becomes light like normal dosa batter.
Mix well finely chopped onions,grated carrot,finely chopped capsicum and chopped coriander in a bowl and keep it aside.
Smear oil on a hot tawa(Iron cast/Non-stick)and pour a ladle of batter and spread slightly like how we do for oothappam's(thicker than normal dosa's).Pour oil all over and around the corners of the dosa.
Quick sprinkle the onion mixture all over the oothappam and cover it with a lid and let it roast over medium high flame until the edges are golden brown in color.
Slightly press the onion mixture all over the oothappam with a spatula and pour some oil over it and turn to the other side and roast on the other side.
The batter turns very thick quickly,so keep checking the consistency and add water if required in order to get nice and crispy oothappam's.
Remove the oothappam from the tawa and serve directly on to the plate.
Serve the uthappam piping hot with coconut chutney/peanut chutney or chutney of your choice.