Moong Dal Uttappam by @chieffoodieofficer

4h40

4 servings

🫘

240 ml

Moong dal

🫚

2.5

Ginger

🌶️

1.5

Green chillies

🫙

7.5 ml

Cumin seeds

💧

60 ml

Water

🍚

30 ml

Rice flour

🌾

30 ml

Suji

🧂

1 to taste

Salt

⚫

5 ml

Pepper

🌿

2.5 ml

Oregano

🌿

1 to taste

Coriander

🫑

150 g

Capsicum

🥕

130 g

Carrot

🫜

140 g

Beetroot

  1. Soak
    • Moong Dal

    Soak the Moong Dal for 3-4 hours.

  2. Grind
    • Moong Dal
    • Ginger
    • Green Chillies

    Grind the soaked Moong Dal with ginger, green chillies, cumin seeds, and water to make a smooth batter.

  3. Add
    • Rice Flour
    • Suji
    • Salt

    Add rice flour, suji, salt, pepper, oregano, and coriander to the batter and mix well.

  4. Add
    • Capsicum
    • Carrot
    • Beetroot

    Add finely chopped capsicum, carrot, and beetroot to the batter.

  5. Heat

    Heat a pan on the stove and add a little oil.

  6. Pour

    Pour a ladleful of batter onto the pan, spread it out, cover, and cook on a slow flame until done.

  7. Serve

    Serve hot with tomato ketchup.

Moong Dal Uttappam by @chieffoodieofficer

4h40

4 servings

🫘

240 ml

Moong dal

🫚

2.5

Ginger

🌶️

1.5

Green chillies

🫙

7.5 ml

Cumin seeds

💧

60 ml

Water

🍚

30 ml

Rice flour

🌾

30 ml

Suji

🧂

1 to taste

Salt

⚫

5 ml

Pepper

🌿

2.5 ml

Oregano

🌿

1 to taste

Coriander

🫑

150 g

Capsicum

🥕

130 g

Carrot

🫜

140 g

Beetroot

Preparation Steps

  1. Step 1/7

    Soak the Moong Dal for 3-4 hours.

    🫘Moong Dal
    🥣Mixing Bowl

  2. Step 2/7

    Grind the soaked Moong Dal with ginger, green chillies, cumin seeds, and water to make a smooth batter.

    🫘Moong Dal
    🫚Ginger
    🌶️Green Chillies
    🫙Cumin Seeds
    💧Water
    🥣Mixing Bowl

  3. Step 3/7

    Add rice flour, suji, salt, pepper, oregano, and coriander to the batter and mix well.

    🍚Rice Flour
    🌾Suji
    🧂Salt
    ⚫Pepper
    🌿Oregano
    🌿Coriander
    🥣Mixing Bowl
    🥄Spatula

  4. Step 4/7

    Add finely chopped capsicum, carrot, and beetroot to the batter.

    🫑Capsicum
    🥕Carrot
    🫜Beetroot
    🥣Mixing Bowl
    🥄Spatula

  5. Step 5/7

    Heat a pan on the stove and add a little oil.

  6. Step 6/7

    Pour a ladleful of batter onto the pan, spread it out, cover, and cook on a slow flame until done.

    🥄Spatula

  7. Step 7/7

    Serve hot with tomato ketchup.

Composition

Ingredients

Types

Legumes, Spices, Vegetables, Liquids, Grains

Ingredients

Moong Dal, Ginger, Green Chillies, Cumin Seeds, Water, Rice Flour, Suji, Salt, Pepper, Oregano, Coriander, Capsicum, Carrot, Beetroot

Allergens

Legume Allergy, Grain Allergy, Gluten Allergy

Dietetics

Dietary regimen

Vegetarian

Calories

300 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 40g, Sugar: 5g, Fat: 4g, Fiber: 6g

Nutritional Information

Minerals

Calcium: 50mg, Iron: 2.5mg

Vitamins

Vitamin A: 750IU, Vitamin C: 8mg

Preparation

Time Information

Preparation

4 hours 20 minutes

Cooking

20 minutes

Overall

4 hours 40 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

Spatula, Mixing Bowl

Appliances

Stove, Pan

Type

Type

Type Of Dish

Breakfast, Snack

Occasions

Breakfast

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, South India

Various

Aspect

Texture

Crunchy

Flavors

Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours, fridge : 2 days, freezer : 1 month