Soak urad dal, fenugreek seeds, and oats separately in water.

Soak brown rice and ragi separately in water.

Soak all ingredients for 5 hours.

Grind soaked ingredients separately into thick batters.

Combine batters in a large bowl and allow to ferment for 8 hours.

Combine chopped carrots, capsicum, green chillies, and tomatoes for topping.

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

Pour a ladleful of oats dosa batter onto the skillet and spread slightly.

Sprinkle topping vegetables generously over the uttapam.

Drizzle 1/8 teaspoon of oil around the uttapam and cover if possible.

Cook until 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 vegetables quickly.

Flip again after 30-40 seconds, the uttapam is ready to be served.

Serve the Vegetable Ragi & Oats Uttapam with a spicy peanut chutney.