In a bowl, add 2 cups of rava.

Soak 1 cup of urad dal for 3-4 hours. Drain the water, add the dal to a mixer jar with ½ cup of water, and grind it into a smooth paste.

Add the ground dal paste to the rava. Also, add salt and 1 cup of water (or as needed) to make the uttapam batter of medium-thick, pouring consistency.

Cover and let the batter rest for 20 minutes.

In a pan, heat 2 tablespoons of oil. Add 1 teaspoon of mustard seeds and 2-3 chopped green chilies, and sauté them.

Add ½ cup of chopped onion and sauté it.

Then, add ¼ cup of chopped green capsicum, ¼ cup of chopped red capsicum, and ¼ cup of chopped yellow capsicum, and sauté.

Add ¼ cup of chopped tomatoes, salt, and 1 teaspoon of red chili flakes. Sauté everything together.

Add the sautéed mixture to the batter, along with ¼ cup of chopped coriander leaves. Mix well.

Then, add ½ teaspoon of baking soda and 1 teaspoon of lemon juice. Mix well.

Heat a tawa and grease it with oil. Pour the uttapam batter onto the tawa using a ladle.

Cover with a lid and cook the uttapam on medium flame.

When the bottom side becomes crisp, flip the uttapam and cook the other side for 2-3 minutes.

Serve the rava uttapam with chutney.

In a pan, heat oil and add chana dal. Sauté until the dal turns slightly golden brown.

Add curry leaves, garlic cloves, ginger, and dry red chili. Sauté for a minute.

Turn off the flame and let the mixture cool completely.

Transfer the chutney mixture to a grinder jar. Add salt and water, and grind everything into a smooth paste.

Transfer the chutney to a bowl.

In a pan, heat oil and add mustard seeds, urad dal, curry leaves, and a pinch of hing. Sauté for a minute and pour this tempering over the chutney.

Serve the chutney with rava uttapam.