Moong Dal Uttappam by @chieffoodieofficer
4 servings
240 ml
Moong Dal
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2.5
Ginger
1.5
Green Chillies
7.5 ml
Cumin Seeds
60 ml
Water
30 ml
Rice Flour
30 ml
Suji
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1 to taste
Salt
5 ml
Pepper
2.5 ml
Oregano
1 to taste
Coriander
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150 g
Capsicum
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130 g
Carrot
140 g
Beetroot
Preparation Steps
Step 1/7
Soak the Moong Dal for 3-4 hours.
Step 2/7
Grind the soaked Moong Dal with ginger, green chillies, cumin seeds, and water to make a smooth batter.
Step 3/7
Add rice flour, suji, salt, pepper, oregano, and coriander to the batter and mix well.
Step 4/7
Add finely chopped capsicum, carrot, and beetroot to the batter.
Step 5/7
Heat a pan on the stove and add a little oil.
Step 6/7
Pour a ladleful of batter onto the pan, spread it out, cover, and cook on a slow flame until done.
Step 7/7
Serve hot with tomato ketchup.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
300 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
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
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@chieffoodieofficer
Origin
Cuisine
Indian
Geographic
India, South India
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos