Preparation Time: 15 minutes. Cooking Time: 20 minutes. Makes 5 uttapams. ½ cup oats flour ¼ cup whole wheat flour (gehun ka atta) 2 tbsp besan (Bengal gram flour) 2 tbsp semolina (rava / sooji) 1 tsp lemon juice A pinch of baking soda Salt to taste 6¼ tsp oil for greasing and cooking To be mixed into a topping ¼ cup chopped onions ¼ cup chopped tomatoes ¼ cup chopped capsicum 1 tsp finely chopped green chillies 2 tbsp finely chopped coriander (dhania) Salt to taste For serving Sambhar Coconut chutney 1. Combine the oats flour, whole wheat flour, besan, semolina and ½ cup of water in a deep bowl, mix well using a whisk. 2. Cover it with a lid and keep aside for 15 minutes. 3. Add the lemon juice, baking soda, 5 tbsp of water and salt and mix well. 4. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. 5. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") thick uttapa and cook on a medium flame for a minute. 6. Sprinkle 1 tbsp of the prepared topping evenly over it and press it lightly using a flat ladle. 7. Pour 1 tsp of oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides. 8. Repeat steps 4 to 7 to make 4 more uttapams. Serve immediately with sambhar and coconut chutney.