Golden Lentil And Spinach Uttapam Recipe

About this recipe

Start your day with the wholesome goodness of Golden Lentil and Spinach Uttapam, a South Indian-inspired breakfast delight that's as nutritious as it is delicious. This dish features yellow moong dal blended into a smooth batter, mixed with chopped spinach, onions, green chili, and aromatic spices. The uttapam is cooked to golden perfection, with a soft, slightly crispy texture that pairs beautifully with chutneys. Boasting 32g of protein and a vibrant mix of nutrients, it's ideal for keeping you energized and satisfied. Easy and quick to prepare, this recipe is perfect for busy mornings or leisurely weekend brunches. Its rich flavors and comforting vibes make it a family favorite that you'll want to enjoy often!

Ingredients

• 1 kg Yellow Moong Dal
• 250 g Spinach
• - Rice Flour
• 500 g Onion
• 250g Green Chilli
• - Coriander Powder
• - Cumin Seeds / Jeera Seeds-250 Gms
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts

Instructions

1. 1. Wash and soak the yellow moong dal in water for 4 hours or overnight for better texture.
2. 2. Drain the soaked dal and blend it into a smooth batter using water until it reaches a pancake-like consistency.
3. 3. Add rice flour, chopped spinach, onions, green chili, coriander leaves, cumin seeds, and salt to the batter, mixing well.
4. 4. Heat a non-stick pan or tawa over medium heat and lightly grease it with oil.
5. 5. Pour a ladle of batter onto the pan, spreading it gently to form a thick uttapam.
6. 6. Cook for 3-4 minutes until the bottom is golden brown, then flip the uttapam carefully.
7. 7. Cook the other side for another 3-4 minutes, ensuring it’s fully cooked and slightly crispy.
8. 8. Repeat the process for the remaining batter, greasing the pan if needed.
9. 9. Serve the uttapams hot with coconut chutney or tomato chutney for a delicious breakfast experience.