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1: In a bowl, add the wheat, oats, baking soda, and water. Whisk well to form a thick batter.

2: For the uthappam, add the finely chopped onion, shredded curry leaves, cumin seeds, chopped ginger, and green chili to the batter. Mix until smooth.

3: Let the uthappam batter rest for about 20 minutes.

4: Heat a tawa, add oil and spread it.

5: Pour a ladle of uthappam batter on the hot tawa and spread it evenly. Cook on medium flame until golden brown and crispy, then flip and cook the other side for 1-2 minutes.

6: Transfer the uthappam to a plate and serve hot with chutney or sambar.

7: For the pancakes, heat a pan, add chopped jaggery and mix continuously until melted.

8: Add the jaggery syrup to the pancake batter and mix well.

9: Mash the bananas with a fork and add to the batter, mixing until combined.

10: Heat a pan or tawa, add oil or butter, pour a ladle of pancake batter, and cook on low flame until pores appear and the underside is golden brown.

11: Flip the pancake and cook for another minute.

12: Transfer to a plate, garnish with powdered sugar, honey, and sliced bananas, and serve hot.