Wash and Soak urad dal, thinai arisi and fenugreek seeds separately for 5 hours
Drain water then grind to nice batter
Transfer the batter to a container then add sea salt, mix well ,cover it & leave it for fermentation (approximately 8 hours)
After fermentation if the batter is too thick add enough water.
Heat Dosa pan, pour 1 tbsp of oil, pour batter then spread the batter quickly to round shape.
Sprinkle chopped carrot, capsicum, onion, coriander & curry leaves & pour ½ tbsp of oil over the uthappam, cover it & cook.
Once uthappam is ready, transfer to a plate & serve hot with chutney and sambar.