Golden Lentil And Veggie Uttapam Recipe

About this recipe

Golden Lentil and Veggie Uttapam is a savory Indian breakfast pancake made with a fermented lentil and rice batter, topped with a medley of colorful vegetables. This wholesome dish is lightly spiced to provide a balanced heat level and offers a delightful combination of crisp edges and soft interiors. Packed with protein from lentils and loaded with fiber-rich vegetables, this uttapam is perfect for a moderate lifestyle and supports weight loss goals. Serve it hot with coconut chutney or sambar for a fulfilling family meal.

Ingredients

• 1 kg Yellow Moong Dal
• 1 kg Rice
• 200 g Dahi
• 500 g Onion
• 500 g Capsicum Green
• 100 g Coriander Leaves
• 200 ml Mustard Oil
• 50 g Black Pepper Powder
• medium Chilli Green Long
• 100 g Jeera
• 100 g Salt
• 500 g Tomato - Hybrid

Instructions

1. 1. Soak the yellow lentils and rice in water for 4-6 hours or overnight, then drain and grind into a smooth batter using a blender. Add yogurt, salt, and a little water to adjust the consistency to a pancake batter.
2. 2. Allow the batter to ferment for at least 6-8 hours in a warm place. Once fermented, stir in cumin seeds, black pepper powder, and chopped green chili.
3. 3. Prepare the vegetable topping by mixing the chopped tomato, onion, bell pepper, and fresh coriander in a bowl.
4. 4. Heat a non-stick pan over medium heat and lightly grease with oil. Pour a ladleful of the batter onto the pan and spread it into a thick pancake.
5. 5. Sprinkle the vegetable mixture evenly on top of the batter, pressing lightly to ensure it sticks. Drizzle a few drops of oil around the edges of the pancake.
6. 6. Cook on medium heat for 2-3 minutes until the bottom is golden brown, then flip carefully and cook the other side for another 2 minutes.
7. 7. Repeat with the remaining batter and vegetable topping. Serve the uttapams hot with coconut chutney or sambar.