Soak rice in six cups and urad dal in four cups of water separately overnight.
Drain and grind them separately, using a little water, to a smooth paste. Mix them in a deep vessel.
Cover and keep the batter to ferment for a minimum of six to eight hours in a warm place. Take required quantity of batter in a bowl, add salt and sufficient water to get the desired consistency and mix well. In a large bowl combine red, green, and yellow capsicums along with onion, jalapeno peppers, fresh coriander and salt.
Toss to mix well and keep aside. Heat a thick tawa (griddle) or a non-stick pan. Put two drops of oil and wipe the tawa clean with a wet muslin cloth.
Add a tablespoon of butter to the tawa and pour half a ladleful of batter and spread it into a five inch round. Sprinkle the capsicum mixture generously over the utappa and cook on low heat for three to five minutes.
Flip side and cook further if desired. Similarly prepare the remaining utappas. Serve hot with coconut chutney.