Moong Dal Uttappam

By Chef Shantanu Gupte

From Health Mange More

Prep: 4 hours

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Indian

Key Ingredients:

Split skinless green gram (dhuli moong dal)

Uttappam with a difference – it is delicious

Short History: Moong or green gram belongs to the leguminoseae family. It is an ancient pulse variety indigenous to India and the other countries of the subcontinent. Moong is also widely cultivated in some other Southeast Asian countries such as Cambodia, Indonesia, Laos, Malaysia, Thailand and Vietnam among others. Moong is a major source of protein for the vegetarian community. It is a regular ingredient used in Indian cooking. It is used to make curries, sabzis, soups, salads and it makes great desserts too..

What is Moong Dal Uttappam: Moong Dal Uttapam is a savoury pan-fried flatbread. It is made from soaked moong (green gram) that is ground into a batter with green chillies, ginger and coriander leaves. Freshly made tomato chutney or a coconut chutney is the perfect accompaniment to the uttapams..

Cooking Tips: Use quality moong (green gram) dal, and fresh spices for the Moong Dal Uttapam recipe..

Serving Suggestion : When serving Moong Dal Uttapam, serve tomato chutney or coconut chutney and sambar..

Health Tips:

Moong Dal Uttapam is a rich source of proteins, fibres, vitamins, iron, folate, zinc and potassium.

Ingredients

Split skinless green gram (dhuli moong dal), soaked for 3-4 hours 1 cup
Ginger strips 1 tsp
Green chilli, slit 1
Fresh coriander leaves, chopped 2 tbsps + to sprinkle
Salt to taste
Sunflower oil as required

Methods

Grind together green gram, ginger, green chilli and coriander leaves with salt and little water to make a thick batter. Transfer into a bowl.
Heat a little oil on a non-stick griddle. Spread a ladleful on batter into a thick uttappam and cook on low heat.
Sprinkle a coriander leaves on top. Once the underside is golden, flip and cook the other similarly. Make more uttappams in the same way.
Transfer onto serving plates and serve with tomato chutney.