Soak rice, salt ( a little bit to bring out sweetness of coconut), poha and dal for 8 hours.
Make a fine paste out of these soaked ingredients. Keep the paste in a moist place for 4 hours to allow it to get fermented.
Heat a taw on medium flame. Add some of the soybean oil and allow the oil to warm up.
Spread a thick layer of the fermented paste (about 1/3 of it) on the taw and sprinkle some grated coconut and dry fruits. Stir and cook until the paste gets brown. Transfer the cooked uttapa on to the serving dish.
Grease the tawa again with the rest of the soybean oil. Add a thick layer as mentioned above, and cook uttapa in 1 to 2 more batches.