Thick savory pancakes topped with chopped onions, green chilies, and cilantro.
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In a mixing bowl, combine the chopped onions, green chilies, cilantro, ginger, and a pinch of salt to create the topping mixture.
Check the consistency of the fermented batter; it should be thick yet pourable. Add a little water if it is too dense.
Heat a non-stick tawa or griddle over medium heat and lightly grease it with a few drops of oil.
Pour a large ladleful of batter onto the center of the tawa, spreading it slightly into a thick circle (do not make it thin like a dosa).
Immediately sprinkle a generous handful of the onion topping mixture over the surface of the wet batter.
Drizzle a teaspoon of oil or ghee around the edges and gently press the onions down with a spatula so they stick to the batter.
Cover with a lid and cook for 2-3 minutes until the bottom is golden brown and the top looks set.
Flip the uttapam carefully and cook for another 1 minute on the onion side until the onions are slightly caramelized, then serve hot.
