Moong Dal Onion Uttapam is a wholesome and flavorful South Indian breakfast delight. Made with a protein-rich moong dal batter, this uttapam is topped with finely chopped onions, green chilies, and fresh coriander. Soft and spongy on the inside, with a golden, crisp exterior, it pairs perfectly with coconut chutney...
Ingredients
Moong dal Batter
- 1 1/2cupMoong dal
- 1/2cupUrad dal
- 1tspFenugreek seeds
- 1/2tbspSalt
Stuffing for onion uttapam
- 2Onion
- Few curry leaves
- Few Coriander leaves
- 2green chillies
- Salt to taste
- 1tspPodi masala
- pinchof asafoetida
How to make Moong dal Onion Uttapam
Prepare the moong dal batter and ferment over night. Mix well after fermentation.
Chop onion , curry leaves, green chillies and coriander leaves finely and add in a bowl . Add slices like salt, pinch of asafoetida and idli podi masala
Heat cast iron tawa on medium flame, splash some drops of water to check temperature. Pour a ladle of moong dal batter . Don't overspread, it should be thick unlike dosa. Add the stuffings while it is getting cooked.
Dress some ghee for authentic taste and flip in a min.
Let the onion caramelize for 1-2 min and flip again. Serve hot with your favourite chutney.
Tips & Tricks
Soak the moong dal for at least 4 hours and blend it into a smooth batter for a soft texture.
The batter for moong dal onion uttapam should be thick.
Cook on medium heat to achieve a crisp base without burning while allowing the inside to cook through.
Recipe by
Ria Pai
(@riapai009)
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