In a large mixing bowl, combine semolina and yogurt, then let it rest for 30 minutes.
Afterwards, add water and salt, mixing until you achieve a pourable consistency. Adjust with more water if needed.
In a separate bowl, combine all the chopped vegetables.
Heat a non-stick pan and add a tablespoon of oil or clarified butter, allowing it to heat without smoking.
Pour 1/4 of the batter onto the pan, then sprinkle 1/4 of the chopped vegetable mix on top. Cook for about 1.5 minutes.
Drizzle 1/2 tablespoon of oil over the vegetable topping, then flip the uttapam and cook for an additional 1.5 minutes.
Serve the uttapam by sliding it onto a plate and enjoy with coconut chutney.
For an optional touch, slice courgette using a mandolin, roll it up, and serve atop the uttapam.