Savory pancakes topped with za'atar spice, chickpeas, and a turmeric potato mash.
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In a small bowl, mix the mashed potatoes with turmeric, salt, lemon juice, and minced green chili until well combined.
Heat a non-stick griddle or tawa over medium heat and lightly grease with a drop of olive oil.
Pour a ladleful of dosa batter onto the center of the griddle, spreading it slightly to form a thick pancake about 5 inches wide.
While the batter is still wet, spread a thin layer of the turmeric potato mash over the top surface.
Sprinkle a generous tablespoon of chickpeas, chopped onions, and cilantro over the potato layer.
Dust the top heavily with 1 tablespoon of Za'atar spice and drizzle a teaspoon of olive oil around the edges.
Cover with a lid and cook for 2-3 minutes until the bottom is golden brown and the top is set through steam.
Gently flip the uttapam for 30 seconds to toast the spices, then flip back and serve hot with yogurt or chutney.
