Here’s a simplified Sooji Uttapam recipe in 6 easy steps.

Combine 1 cup sooji, 1/2 cup yogurt, 1/2 cup water, 1/2 tsp baking soda, 1/2 tsp salt, and 1/4 tsp turmeric; let rest for 15-20 minutes.

Finely chop 1 small onion, 1 small tomato, and optional veggies; optionally temper 1/4 tsp mustard and cumin seeds in oil and mix into the batter.

Heat a non-stick or cast-iron pan over medium heat and lightly grease it with oil or ghee.

Pour a ladleful of batter onto the pan and spread it into a thick circle.

Sprinkle the finely chopped vegetables and a few coriander leaves on top of the batter.

Flip the uttapam and cook until golden brown, then serve hot with coconut chutney and sambar.