In a mixing bowl add flour, salt to taste, roasted cumin seeds powder, turmeric powder, chili flakes, and eno sachet and with the help of a hand whisker mix all ingredients well.

Next, add curd and 1/4th cup of water stir again.

Add water accordingly to make a semi-thick batter just like we do for the uttapam.

Heat a pan and add a ladle full on to it and using the back of the ladle spread it outwards gently.

Cook on low-medium heat, next add veggies- capsicum, tomato, corn, onion, coriander leaves, finally sprinkle a pinch of red chili powder and pat everything in with help of your fingers.

Oil the edges of the uttapam cover it with lid and let it cook for half a minute.

Flip over the side, cover with lid for half a minute.

Take it out on a plate.

The other way to cook uttapam is to carry out 4 to 6 step similarly but let the lid for over a minute. This way you don’t have to flip over, it will be well cooked and then take it out on a plate.