Moong Dal Uttappam
Top Rated Recipe
Key Details:
prep time: 4 hours
Cook time: 15 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Indian
Key Ingredients:
Split skinless green gram (dhuli moong dal)
About Moong Dal Uttappam
Table of Contents
Uttappam with a difference – it is delicious
Read More- Split skinless green gram (dhuli moong dal), soaked for 3-4 hours 1 cup
- Ginger strips 1 tsp
- Green chilli, slit 1
- Fresh coriander leaves, chopped 2 tbsps + to sprinkle
Step 1. Grind together green gram, ginger, green chilli and coriander leaves with salt and little water to make a thick batter. Transfer into a bowl.
Step 2. Heat a little oil on a non-stick griddle. Spread a ladleful on batter into a thick uttappam and cook on low heat.
Read MoreIngredients
- Split skinless green gram (dhuli moong dal), soaked for 3-4 hours 1 cup
- Ginger strips 1 tsp
- Green chilli, slit 1
- Fresh coriander leaves, chopped 2 tbsps + to sprinkle
- Salt to taste
- Sunflower oil as required
How to Make Moong Dal Uttappam (Stepwise Photos)
Method
- Grind together green gram, ginger, green chilli and coriander leaves with salt and little water to make a thick batter. Transfer into a bowl.
- Heat a little oil on a non-stick griddle. Spread a ladleful on batter into a thick uttappam and cook on low heat.
- Sprinkle a coriander leaves on top. Once the underside is golden, flip and cook the other similarly. Make more uttappams in the same way.
- Transfer onto serving plates and serve with tomato chutney.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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