In a large bowl, combine the rice flour, all-purpose flour, baking soda, and salt.

Mix well to combine the dry . 2. Make a well in the center of the flour mixture.

Add the Greek yogurt, warm water, and eggs.

Whisk everything together until you have a smooth, lump-free batter.

Set aside to rest while you prepare the topping. 3. To make the topping, heat 3 tablespoons (45 ml / 1.5 fl oz) of canola oil in a large frying pan over medium heat.

Once hot, add the sliced red onions and cook, stirring occasionally, for 12-15 minutes until they are soft, sweet, and caramelized. 4.

Add the slit green chiles, salt, and black pepper to the onions and stir to combine.

Cook for another minute, then add the sliced tomatoes.

Stir everything together and cook for one more minute before removing the pan from the heat. 5. To cook the uttapams, heat 1 teaspoon (5 ml / 0.2 fl oz) of oil in a non-stick frying pan over medium heat.

Pour about ¼ cup of batter into the center of the pan, using the back of a ladle to gently spread it into a small circle. 6.

Let the uttapam cook for about 1 minute, until the top starts to set and bubble slightly. Spoon a tablespoon of the tomato and onion mixture evenly over the surface. 7. Carefully flip the uttapam and cook for another 1-2 minutes on the other side, until it's golden brown and cooked through. Slide it onto a plate and repeat with the remaining batter and topping. 8.

Serve immediately, with a side of coconut chutney or vegetable sambhar for the full experience.

Don't be afraid to customize!

Add finely chopped bell peppers, sweet corn, or fresh cilantro to the topping mixture for extra flavor and texture.