Finely dice the onion, tomato, and green chili into small, even pieces so they cook through quickly on the griddle.

Grate the carrot, chop the coriander leaves, and combine all the stuffing vegetables together in a bowl with a small pinch of salt.

Whisk the dosa batter with a splash of water to a thick, pourable consistency, then let it rest so the fermentation settles before cooking.

Heat a flat griddle over medium heat and lightly grease the surface with a teaspoon of oil, wiping it evenly with a folded cloth.

Pour a ladleful of batter onto the center of the hot tawa and spread it gently in a thick, even circle about half a centimeter thick.

Sprinkle a generous handful of the mixed onion, tomato, carrot, and coriander topping evenly over the batter and press down gently with the back of the ladle.

Drizzle oil around the edges of the uttapam, cover the tawa with a lid, and let it cook undisturbed until the base turns golden brown.

Flip the uttapam carefully with a flat spatula and press lightly, cooking the vegetable side until the onions turn translucent and lightly charred at the edges.

Remove the uttapam from the tawa, cut into wedges if desired, and serve immediately while hot alongside coconut chutney and sambar.