Soak rice, urad dal, whole green moong and methi seeds for 4 to 5 hours
Add oats to the mixture keep for 15 to 20 minutes
Grind the above and allow to ferment the batter for 3 hours
Mix in the chopped onions, carrots, capsicum, tomato, green chillies, ginger and salt to taste
Heat a non stick tawa or pan, pour a little spoon of the mixture and spread gently to a moderately thick uttappam
Sprinkle pav bhaji masala on top of the uttapam
Drizzle some oil on the sides, cover and cook for a while
Turn over the uttapam and cook again till golden or done
Repeat with the remaining batter
Serve hot with dalia and curd chutney or chutney of your choice or spiced curds
You can add green leafy vegetables, coriander leaves, grated cabbage, etc. To the batter if you desire
Instead of pav bhaji masala you can sprinkle molagapodi or south indian (gunpowder) chutney on the uttapam