Varagu Uttapam is a healthy, gluten-free version of the traditional South Indian Uttapam, made with Varagu flour (Kodo millet flour). It's thick, soft, and can be topped with vegetables or served with chutneys.  
Ingredients:

• 1 cup Varagu flour (Kodo millet flour)
• 1/4 cup rice flour (optional, for extra crispiness)
• 1/2 cup yogurt
• 1/2 tsp baking soda or eno (optional for fluffiness)
• 1/2 tsp turmeric powder
• 1/2 tsp salt (to taste)
• 1/4 tsp cumin seeds (optional)
• Water (as needed, to make batter
• Chopped vegetables: Onion, tomatoes, green chilies, carrots, or bell peppers
• Coriander leaves for garnish
• Oil or ghee for cooking       

 Instructions:

• Prepare Batter: Mix Varagu flour, rice flour, yogurt, turmeric, salt, and water to make a thick batter. Rest for 15-20 minutes.
• Heat Tawa: Heat oil/ghee on a tawa or griddle.
• Cook Uttapam: Pour batter on tawa, spread thickly. Top with chopped vegetables. Drizzle with oil.
• Flip: Cook for 2-3 mins on each side until golden brown.
• Serve: Garnish with coriander leaves and serve with chutney or sambar.

Enjoy your Varagu Uttapam!

Tips:

• Fermentation: Fermentation is key to getting a soft and fluffy texture. If you live in a cooler climate, you can place the batter in an oven with the light on or use a fermentation box to encourage the process.
• Toppings: Feel free to customize the toppings according to your preference. You can add grated carrots, bell peppers, or even peas for more variety.
• Consistency: Ensure the batter is neither too thick nor too runny. It should be spreadable but thick enough to hold the toppings.