Dry roast rice, semolina, and sooji separately until golden brown. Set aside.

Roast lentils and fenugreek seeds in the same pan until light brown. Set aside.

Cool the roasted ingredients, then grind the lentils and flattened rice into a smooth powder.

Mix the lentil powder with the rice, sooji, and oats.

Add curd and enough water to make a dosa batter consistency.

Rest the batter for 15 minutes.

Prepare the toppings: grate paneer and carrot, chop bell pepper, coriander, ginger, and green chilli.

Heat a skillet on medium-high heat and season with oil.

Pour a ladleful of batter onto the skillet and spread lightly.

Sprinkle carrot, bell pepper, and paneer over the uttapam. Add chopped green chillies and ginger.

Drizzle oil around the uttapam and cover with a lid or cook in the open.

Once the top is lightly steamed and the batter is not raw, press the filling down with a flat spatula.

Flip the uttapam to cook on the other side.

Turn the heat to medium-high to cook the vegetables quickly.

After 30-40 seconds, flip again. The uttapam is ready to serve.

Serve hot with chutney and filter coffee.