Oothappam

When I make idli/dosa batter, I usually make in bulk so that it will last us a week. First couple of times I make idlis, next couple of times dosa and when the batter turns sour towards the end, I make oothappams.

For about 12 oothappams:
1 medium sized carrot grated,
1 medium sized onion cut into small pieces
a handful of Cilantro leaves

Saute onion in 1 tbsp oil until it turns transparent (don't add any salt) and keep aside.
Apply oil on the griddle top. Pour the batter over the griddle, decorate it with onion, carrots and cilantro. Turn the appam to the other side once the bottom turns golden and cook both sides. Oothappam tastes good with chutney powder and best with coconut chutney.