Wash and drain rice and dal together in 3:1 ratio (3 cup rice : 1 cup urad dal). Soak them in fresh water overnight or minimum 4-5 hours.
Now drain the water and grind the rice and urad dal mix in a grinder to make a fine thick batter.
Keep the batter for Fermentation (this is a very important step, do not skip this). The batter may take 5-6 hours to fermentate. In summers the process of fermentation is fast.
Once the batter fermentates , it will rise up hence always use a big vessel for this process, so that the batter does not come out of the bowl.
With a spatula mix the batter well, you may now add little water to make the batter into flowing consistency. Make sure the batter should be flowing, not running. Season it with salt as per your taste.
Now take a non-stick pan/ flat tawa. Heat it and grease it with 2-3 drops of oil. Wipe off that oil with a tissue paper. By doing this the oil will spread evenly all over and the excess oil will be soaked by the tissue. This will help u in giving a perfect golden base Uttapam.
So as the tawa is ready, reduce the flame to medium and take a medium scoop of batter with a spoon or a small bowl and place it on the center of the tawa. Do not spread it. Let the batter spread by itself. You will see the batter taking a perfect round shape. The larger the scoop, the bigger Uttapam you get.
Add some oil from sides to fry. As soon as u start seeing pores appearing, add the finely chopped onion, tomato, grated carrot, green chilli and chopped coriander. Close the lid so that the Uttapam can rise and get fluffy and cook from top as well.
Once the base is fried just flip the uttapam and fry the other side for a minute.
Your mini uttapams are ready to relish with your favorite sambhar and chutneys.
Serve Hot !!!
You can add toppings of your choice. For kids, cheese and corn are recommended.