Combine the semolina and soya milk in a bowl and mix well. Keep aside for 10 minutes.
Add the onions, tomatoes, coriander, green chillies and salt and mix well.
Heat a tava (griddle) and grease it lightly with oil.
Pour a small spoonful of the batter on the tava and spread it to make a 75 mm. (3”) diameter circle. You can make 3 to 4 uttapas at a time.
When cooked on one side, turn them over and cook on the other side using a little oil.
Repeat with the remaining batter to make more mini uttapams.
Serve immediately with coconut chutney.