Wash and soak the ragi, idli rice, urad dal, and fenugreek seeds separately in water for at least 5-6 hours.

Drain the water and grind the ingredients together in a mixer or grinder, adding water little by little, until you get a smooth batter.

Transfer the batter to a large bowl, add salt, and mix well.

Cover the bowl and allow the batter to ferment overnight or for at least 8 hours.

In a mixing bowl, combine the grated beetroot, grated carrot, chopped green chillies, and fresh coriander leaves. Add a pinch of salt and mix well. Set aside.

Heat a non-stick tawa or griddle on medium flame.

Once hot, pour a ladleful of the fermented batter onto the tawa and spread it gently to form a circular shape.

Sprinkle a generous amount of the beetroot and carrot mixture evenly over the uttapam.

Drizzle a little oil or ghee around the edges and let it cook for 2-3 minutes or until the bottom turns golden brown.

Flip the uttapam carefully and cook the other side for another 2 minutes.

Remove from the tawa and serve hot.