Take the batter in a big mixing bowl. Add water to the uttapam batter to make pancake-batter-like consistency.
Heat a pan and apply a little bit of ghee or oil. Spread the batter to form a 6-inch disc.
Once you see bubbles on the top, add in your toppings and press in gently. Drizzle a few drops of oil or ghee on the sides and top.
Let it cook until the bottom is golden brown. Carefully flip and allow the top side to cook for 1 to 2 minutes as the onions start to caramelize.
Take the uttapam out and serve with the topping side up with coconut chutney, peanut chutney, or onion chutney and sambar.