Uttapam batter is made of a 1:3 ratio of urad dal and rice; the rice should be a combination of a boiled variety and a variety such as basmati.The dal and rice are subsequently ground and fermented. The outer surface is crisp and the inner layers are like idli.Uttapam is traditionally made with toppings such as tomatoes, onion, chillies, capsicum and cabbage mix; other common choices are coconut or mixed vegetables. It is often eaten with sambar or chutney.