Uttapam

1 cup long grain rice
1/2 cup beaten rice
1/4 cup urad dahl
1/3 cup diced onion
1/3 cup chopped cilantro
1/3 cup diced carrot
Salt
Ghee or oil

Wash rice, beaten rice and urad dahl separately. In individual bowls, cover each with water and let soak 8 to 12 hours.
After soaking, rinse each of the ingredients with fresh water.
In a blender, grind each ingredient with enough water to make a thick batter. Combine the batters.
Cover bowl and place in a warm place overnight to allow batter to ferment.
Add onion, cilantro and carrot to batter and season with salt. The batter should be the consistency of thick pancake batter.
Heat a heavy non-stick frying pan over medium-high heat.
Heat 1 teaspoon ghee or oil in pan and pour one ladle full of batter, spreading batter into a round. Cook until top of uttapam appears dry and bottom is brown and crispy. Flip over and brown other side.
Serve with sambar and coconut chutney.

Makes about 6 - 6 inch uttapam