This uttapam is made using whole moong dal. The veggies can be added to the batter, as mentioned in the recipe, or you can sprinkle them on one side of the uttapam and cover it to cook well.

Makes: 6 uttapams

Soaking time: 4 hrs

Preparation time: 10 mins

Cooking time: 35 mins

Ingredients

• ½ cup uncooked yellow or green moong dal [soak for at least 4 hours]
• ½ cup rawa [semolina]
• ¼ cup onion, chopped finely
• ¼ cup tomato, chopped finely
• ¼ cup cabbage, chopped finely
• ¼ cup capsicum, chopped finely
• ¼ cup carrots, peeled and grated
• 4 green chillies, chopped finely
• ½-inch piece of ginger
• 4 tbsp sour curd
• 1 tbsp fresh coriander, chopped finely
• ½ tsp red chilli powder
• 1 tsp salt
• 4 tsp oil

Preparation method

1. Heat a pan and roast rawa for 1 minute; set aside.
2. Rinse and drain soaked dal. Grind in a blender with half the chopped green chillies, ginger and ¼ cup of water.
3. Add the rawa to the batter. Add chopped veggies, salt, curd, 1 tsp oil, chilli powder, fresh coriander and remaining green chillies. Add ¼ cup water or until you achieve a semi-thick paste.
4. Heat a non-stick pan and spread 1/3 cup batter to make an uttapam [pancake] 4 inches in diameter.
5. Drizzle ¼ tsp oil around the edges, cooking over low flame for 2 – 3 minutes, until golden brown.
6. Flip the uttapam, again drizzle ¼ tsp oil and cook until golden brown.
7. Repeat for remaining batter.

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