Fluffy Moong Dal Uttapam Recipe

About this recipe

Fluffy Moong Dal Uttapam is a wholesome South Indian breakfast dish made with protein-rich moong dal batter and a medley of fresh vegetables, offering a perfect balance of flavor and nutrition. The golden, crispy edges of the uttapam complement its soft, spongy center, while the toppings of colorful veggies add texture and a burst of freshness. This medium-spiced recipe caters to those who prefer balanced flavors and is ideal for active individuals seeking a fiber-rich, low-calorie meal that supports weight loss goals. Serve it with tangy coconut chutney or spicy sambar for a hearty start to your day.

Ingredients

• 1 kg Yellow Moong Dal
• - Rice Flour
• loose Ginger
• 500 g Onion
• 250 g Carrot
• 100 g Coriander Leaves
• 200 ml Mustard Oil
• 500 g Capsicum Green
• 50 g Black Pepper Powder
• medium Chilli Green Long
• 100 g Jeera
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Wash and soak the yellow moong dal in water for 3-4 hours, then drain and grind into a smooth batter using minimal water.
2. 2. Transfer the batter to a bowl and mix in the rice flour, cumin seeds, grated ginger, chopped green chili, turmeric powder, black pepper powder, and salt to form a medium-thick consistency.
3. 3. Prepare the topping by mixing chopped onion, tomato, capsicum, grated carrot, and coriander leaves in a separate bowl.
4. 4. Heat a non-stick skillet or tawa over medium heat and lightly grease it with a few drops of oil.
5. 5. Pour a ladleful of the batter onto the skillet and spread it gently into a thick pancake about 5-6 inches in diameter.
6. 6. Sprinkle the prepared vegetable topping evenly over the batter and press down lightly with a spatula to ensure it sticks.
7. 7. Drizzle a few drops of oil around the edges and cook on medium heat for 2-3 minutes until the bottom is golden and crisp.
8. 8. Flip the uttapam carefully and cook the other side for another 2 minutes until the vegetables are slightly caramelized.
9. 9. Repeat the process with the remaining batter and toppings to make additional uttapams.
10. 10. Serve hot with coconut chutney or sambar for a delicious and nutritious breakfast.