Soft, protein-packed Moong Dal batter meets a colourful mix of veggies and a generous layer of melted cheese—this Uttapam is comfort and nutrition on one plate. Light, wholesome and child-friendly, it’s the perfect breakfast or tiffin dish that brings together crisp edges, cheesy goodness and homely flavours in every bite. Ideal for busy mornings or a quick evening snack!
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Soak moongdal for 3-4 hours. Soak urad dal with methi seeds for 3-4 hours.
Grind both soaked dals finely, whisk with your hands, and allow to ferment for 8-10 hours.
Ensure the batter consistency is smooth but not thick.
Chop tomato, onion, coriander leaves, and green chillies. Mix the chopped vegetables together and add a pinch of salt.
Add salt to the dosa batter as well.
Heat a tawa and grease it with some oil. Pour a ladle of dosa batter onto the tawa and spread it evenly.
Spread the tomato onion mixture on top of the batter. Cover and cook for a min. Flip and cover for a min. Keep the flame medium.
Flip again, add mozzarella cheese and chilli flakes, cover, and fry for a few seconds.
Serve hot with your favourite chutney, sambhar and a strong hot coffee.
Serve hot with
Use fresh vegetables for the topping to enhance the taste.
Adjust the spice level by varying the quantity of green chillies and chilli flakes.
Serve hot with chutney, sambhar, and coffee for the best experience.
Can I use any other type of dal for this recipe?
Moongdal and urad dal are recommended for this recipe as they provide the right texture and flavor. Substituting them may alter the taste and consistency. Also you can make using normal rice urad dal batter as well.
How long should the batter ferment?
The batter should ferment for 8-10 hours to achieve the desired consistency and flavor.
Can I skip the cheese?
Yes, you can skip the cheese if you prefer a lighter version or want to keep it dairy-free.
What can I serve with Veg. Cheese Moongdal Uttapam?
It pairs well with chutney, sambhar, and a hot strong coffee.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses dal instead of wheat-based flour.
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