Spiced Millet And Mung Dal Uttapam Recipe

About this recipe

Spiced Millet and Mung Dal Uttapam is a wholesome South Indian-inspired breakfast dish that combines the goodness of millet and mung dal to create a protein-rich, fiber-packed pancake. Lightly spiced and topped with fresh vegetables, this uttapam is perfect for those seeking a nutritious yet flavorful start to their day. Its crispy edges and soft center make it appealing to all age groups, and it's an excellent way to enjoy a balanced vegetarian meal without compromising on taste.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• 1 kg Yellow Moong Dal
• 200 g Dahi
• 500 g Onion
• 100 g Coriander Leaves
• 200 ml Mustard Oil
• medium Chilli Green Long
• 100 g Jeera
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the foxtail millet and split mung dal thoroughly, then soak them in separate bowls for 4-6 hours or overnight.
2. 2. Drain the soaked grains and blend them together with yogurt into a smooth batter, adding a small amount of water if needed to achieve a pancake-like consistency.
3. 3. Transfer the batter to a bowl and mix in turmeric powder, salt, and cumin seeds. Let it rest for 15-20 minutes.
4. 4. Heat a non-stick pan or skillet over medium heat and lightly grease it with oil. Pour a ladle of batter onto the pan and spread it into a thick, round pancake.
5. 5. Sprinkle the chopped onion, tomato, green chili, and coriander leaves evenly over the top of the batter. Press down gently so the toppings stick.
6. 6. Drizzle a few drops of oil around the edges of the uttapam and cook for 3-4 minutes until the bottom is golden and crispy.
7. 7. Flip the uttapam carefully and cook the other side for 2-3 minutes until fully cooked. Repeat with the remaining batter.
8. 8. Serve the uttapam hot with coconut chutney or tomato chutney for a delicious and wholesome breakfast.