Step 1: Prepare the Vegetable Mix

In a large bowl, combine the 2 finely chopped medium tomatoes, 2 finely chopped medium onions, 1 finely chopped medium yellow bell pepper, 1 finely chopped medium green capsicum, 1 finely chopped medium red bell pepper, 4 tbsp finely chopped coriander leaves, 1/2 tsp salt, and 2 finely chopped green chillies (optional). Mix all the vegetables well.

Step 2: Prepare the Spinach Dosa Batter

Take 1.5 cups of dosa batter in a separate bowl. Add 2 tsp of spinach puree to the batter and mix thoroughly until the batter is uniformly green.

Step 3: Cook the Uttapams (First Batch)

Heat a non-stick tawa on a medium flame. Grease the tawa with a little oil and then wipe it clean with a cloth. Pour 1 tablespoon of the spinach dosa batter onto the tawa to make a small uttapam (approximately 4-5 inches in diameter).

Step 4: Add Toppings and Cook

Spread a portion of the chopped vegetable mix evenly over the batter. Gently press the vegetables into the batter with a spatula to ensure they adhere. Sprinkle a little sambhar masala over the vegetables and press lightly again. Pour a little oil around the edges and over the top of the uttapam. Cook for 2-3 minutes until the base is golden brown and cooked through.

Step 5: Flip and Finish Cooking

Flip the uttapam and cook the vegetable side for another 2-3 minutes until the vegetables are slightly cooked and the uttapam is golden brown on both sides. Flip once more to ensure even cooking.

Step 6: Repeat for Remaining Uttapams

Remove the cooked uttapam from the tawa and place it on a plate. Repeat steps 3-5 to make 5 more uttapams, for a total of 6 uttapams, ensuring each is cooked to a golden brown perfection.

Step 7: Assemble the First Sandwich

Take three of the cooked uttapams. Place one uttapam on a serving plate. Lay one cheese slice on top of the uttapam. Spread 2 tbsp of coconut chutney evenly over the cheese slice.

Step 8: Layer the Sandwich

Carefully place the second uttapam on top of the chutney layer. Add another cheese slice on the second uttapam. Spread 2 tbsp of coconut chutney over this cheese slice.

Step 9: Complete and Cut

Place the third uttapam on top to complete the triple-decker sandwich. Using a sharp knife, carefully cut the uttapam sandwich in half.

Step 10: Assemble and Garnish the Second Sandwich

Repeat steps 7-9 to assemble and cut the second uttapam sandwich. Garnish both sandwiches with any remaining chopped vegetables and a sprinkle of grated cheese (optional) for an appealing presentation. Serve immediately and enjoy!

• Do not add too much salt to the chopped vegetables initially, as it can cause them to release water.

• Maintain a medium flame while cooking the uttapams to ensure they cook evenly and turn golden brown.

• Gently press the vegetables and sambhar masala into the batter to ensure they stick well during cooking.

• Experiment with different chopped vegetables like corn, mushrooms, or zucchini.

• Replace coconut chutney with mint chutney, tomato sauce, or a spicy schezwan sauce for varied flavors.

• Add grated paneer or tofu for extra protein and texture.