Moong Dal Uttapam, Coconut Chutney
Moong Dal Uttapam is a healthy and protein-rich South Indian pancake made from soaked and ground moong dal (split green gram) batter, spiced with onions, tomatoes, green chilies, and herbs. It is a nutritious alternative to traditional rice-based uttapam, offering a light yet filling meal.Coconut Chutney is a classic South Indian side dish made by blending fresh coconut, green chilies, roasted chana dal, and tempered with mustard seeds, curry leaves, and dried red chilies. It complements the uttapam perfectly, adding a creamy, mildly spicy, and slightly tangy flavor.Together, Moong Dal Uttapam and Coconut Chutney create a delicious, wholesome, and balanced meal ideal for breakfast or a light dinner.
Ingredients
For Batter
- Moong dal, skinless (मूँग दाल धुली) – 1 cup
- Ginger, roughly cut (अदरक) – 2 tbsp
- Green chillies (हरि मिर्च) – 2-3 nos
- Curry leaf (कड़ी पत्ता) – handful
- Cumin (जीरा) – 1½ tsp
- Peppercorn (काली मिर्च) – 12 nos
- Gram flour (बेसन) – 2 tbsp
- Semolina (सूजी) – 2 tbsp
- Curd (दही) – 2 tbsp
- Salt (नमक) – to taste
- Sugar (चीनी) – 1 tsp
- Baking soda (बैकिंग सोडा) – 1 tsp
- Water (पानी) – ¾ cup
- Oil (तेल) – a dash
For Coconut Chutney
- Coconut, small – 1 no
- Tamarind ball, small –
- Green chilli – 1 no
- Ginger, roughly cut – 1 tbsp
- Peppercorn – 7-8 nos
- Cumin – 1 tsp
- Curry leaf – a sprig
- Water – a dash
For Tempering
- Oil (तेल) – 2 tbsp
- Asafoetida (हींग) – ½ tsp
- Dry red chilli (सूखी लाल मिर्च) – 2 nos
- Cumin (जीरा) – ½ tsp
- Mustard seeds (सरसों दाना) – 1 tsp
- Urad dal (उड़द दाल) – 1 tsp
- Chana dal (चना दाल) – 1 tsp
- Curry leaf (कड़ी पत्ता) – a sprig
- Salt (नमक) – to taste
For Topping
- Capsicum, chopped (शिमला मिर्च) – handful
- Tomato, chopped (टमाटर) – handful
- Onion, chopped (प्याज़) – handful
- Coriander chopped (ताज़ा धनिया) – handful
Instructions
- To prepare delicious moong dal uttapam, in a blender, combine the moong dal, ginger, green chillies, curry leaves, cumin seeds, black peppers, besan, sooji (For the extra crisp), curd, salt, and sugar. Gradually add water in stages to achieve a thick yet pourable consistency. For a lighter and more aerated batter, blend for an additional minute. Just before cooking, mix in a pinch of baking soda. This reacts with the curd to make the uttapam light and fluffy.
- Heat oil in a cooking pan and drop the batter in the center. Spread it to your desired size. Optionally, add some chopped capsicums and onions on top. Flip the uttapam only when one side is fully cooked.
- For a fresh and tangy coconut chutney, take fresh coconut, a small ball of tamarind pulp, green chillies, ginger, black pepper, cumin seeds, curry leaves, and a dash of water and blend it all till it reaches smooth consistency.
- For tadka, Heat oil in a pan and add a pinch of Hing (asafoetida), dried red chillies, cumin seeds, mustard seeds, urad dal, chana dal, and curry leaves. Pour this hot tadka directly over the coconut chutney and mix well. Serve the chutney chilled and consume within 24 hours for the best flavor. Enjoy your moong dal uttapam with this fresh coconut chutney!
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