Fluffy Moong Dal Uttapam With Tomato Onion Relish Recipe

About this recipe

Fluffy Moong Dal Uttapam with Tomato-Onion Relish is a delightful Indian breakfast bursting with flavor and nutrition. Perfect for gym enthusiasts and food lovers alike, these uttapams are made from protein-packed moong dal blended with rice flour and coconut milk, resulting in a soft, comforting texture. The tangy relish, crafted from fresh tomatoes, onions, and aromatic curry leaves, adds a vibrant touch to every bite. This dish is easy to prepare in under 35 minutes, making it ideal for busy mornings. Whether you're fueling up for the day or sharing a nutritious meal with loved ones, this breakfast guarantees satisfaction with its balanced macros and authentic flavors. Pair it with a hot cup of tea or enjoy it on its own for a wholesome start to your day.

Ingredients

• 500 g Tomato - Hybrid
• - Onion-250 Gms
• Pcs Balaji Moong Dal
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 250 ml Real Thai Unsweetened Coconut Milk
• 20 g Turmeric Powder
• - Rock Salt
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 200 ml Mustard Oil

Instructions

1. 1. Soak the yellow moong dal in water for 4-6 hours, then drain and rinse thoroughly.
2. 2. Blend the soaked moong dal with water until it forms a smooth batter; transfer to a bowl.
3. 3. Mix rice flour, coconut milk, turmeric powder, and rock salt into the moong dal batter, stirring until evenly combined.
4. 4. Dice the tomatoes and onions finely, and chop the green chilies and coriander leaves for the relish.
5. 5. Heat oil in a pan and add mustard seeds until they splutter; add curry leaves and sauté briefly.
6. 6. Add the diced tomatoes, onions, and green chilies to the pan, cooking until softened and aromatic.
7. 7. Stir in half of the coriander leaves and adjust seasoning with rock salt; set the relish aside to cool slightly.
8. 8. Heat a non-stick skillet and pour a ladleful of the moong dal batter onto the skillet, spreading it into a small circle.
9. 9. Cook the uttapam on medium heat until the edges start to crisp and the top is set, then flip and cook the other side.
10. 10. Remove the uttapam from the skillet and repeat with the remaining batter until all are cooked.
11. 11. Serve the fluffy moong dal uttapams warm with the tangy tomato-onion relish on the side.