Allow the steam to escape before opening the lid. Drain and keep aside.

Wash and soak the rice and urad dal separately in a bowl for 3 to 4 hours. Drain well.

Combine the rice and urad dal with ¾ cup of water and blend in a mixer to a smooth paste to get a batter of thick pouring consistency.

Transfer the batter into a deep bowl, add the cooked bajra, green chilli paste, salt and ¼ cup of water and mix well.

Heat and grease a mini non-stick uttapa pan using ¼ tsp of oil.

Pour 2 tbsp of batter in each uttapa mould to make a 75 mm. (3″) diameter round circle.

Sprinkle ½ tbsp of onions and ½ tbsp of capsicum and sprinkle a little chilli powder over each uttapa.

Cook all the uttapas, using 1 tsp of oil, till they turn golden brown in colour from both the sides.

Serve the mini bajra urad dal uttapam immediately with healthy green chutney.