Fluffy Moong Dal Uttapam With Coconut Chutney Recipe

Indian cuisine · 481 calories

Fluffy Moong Dal Uttapam with Coconut Chutney recipe

About this recipe

Start your day with a flavorful and nutritious breakfast featuring Fluffy Moong Dal Uttapam with Coconut Chutney. This Indian-inspired dish combines protein-rich split yellow moong dal and rice flour to create soft, golden pancakes topped with colorful grated carrots, onions, and green chilies. Pair these uttapams with a refreshing coconut chutney, which is tempered with aromatic mustard seeds and curry leaves. Packed with 33g of protein, this meal is perfect for busy mornings, offering the energy and nutrients you need to power through the day. The cooking process is simple and quick, making it suitable for intermediate-level cooks who enjoy classic regional flavors. Ideal for gym-goers and anyone seeking a balanced, wholesome breakfast.

Ingredients

  • 1 kg Yellow Moong Dal
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 200 g Orange Carrot (Gajar)
  • - Onion-250 Gms
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 1 pack (200 g) Wow! Coco Fresh Grated Coconut
  • 50 g Pluckk Organic Curry Leaves
  • 100 g Orika Big Mustard Seeds
  • 1 Kg Frozen Pink Guava Pulp

Instructions

  1. 1. Rinse and soak the split yellow moong dal in water for 6 hours or overnight.
  2. 2. Blend the soaked dal into a smooth paste using a little water to achieve a batter-like consistency.
  3. 3. Mix rice flour into the dal batter and add salt, chopped green chilies, grated carrot, onion, and coriander leaves.
  4. 4. Heat a non-stick pan or air fryer grill surface and grease it lightly with vegetable oil.
  5. 5. Pour a ladleful of batter onto the pan and spread into a small circular uttapam shape.
  6. 6. Cook on medium heat until bubbles form and the edges start to brown; flip and cook the other side.
  7. 7. Repeat for the remaining batter, greasing the pan lightly as needed between batches.
  8. 8. To prepare the chutney, grind fresh grated coconut with tamarind pulp and a pinch of salt until smooth.
  9. 9. Heat oil in a small pan and add mustard seeds; allow them to splutter and add curry leaves.
  10. 10. Pour the tempering over the coconut chutney and mix well.
  11. 11. Serve warm moong dal uttapams with the prepared coconut chutney for a balanced breakfast.