Green Moong Dal Uttapam (Mung Bean Pancake)
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
10 Uttapam
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Calories
132 kcal
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Course
Side Dish, Main Course, Snacks
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Cuisine
Indian
Green Moong Dal Uttapam (Mung Bean Pancake)
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Green Moong Dal Uttapam, or Mung Bean Pancake, is a delicious and nutritious Indian dish. It's made from soaked and ground green moong dal (split mung beans) and spices. A perfect way to start your day with a high-protein breakfast!
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Ingredients
- 1 cup Green Moong Split Lentil Khichdi daal
- ½ cup urad dal
- ¼ cup rice I have used Basmati rice
- 1 large onion chopped small
- 2 medium green chilli minced, adjust heat
- 1 tablespoon ghee can use any cooking oil for making this recipe vegan
- 1.5 teaspoon red chilli powder adjust heat
- 1 cup water as needed
- salt as per taste
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Instructions
- Wash several times and then Soak split green moong dal, urad dal, and rice together in enough water for about 30 minutes to 1 hour. In summer, we need lesser soaking time, especially if we do not ferment the batter. Feel free to ferment it for about 5 hrs in summer and overnight in winters.
- Drain the soaked dal and transfer it to a blender. Add little water (as needed) and blend until you get a smooth, thick batter. The consistency should be similar to pancake batter.
- Transfer the ground batter to a large bowl, add chopped onions (or any veggies of your choice), chopped green chilies, and salt and spices. If you prefer a slightly tangy flavor, let the batter ferment for 4-6 hours in a warm place. Fermentation also makes the uttapam fluffier.
- Heat a non-stick pan or an iron tawa over medium heat. Lightly grease it with oil and raw onion to prevent sticking. Make sure that the tawa is hot. Pour a ladleful of batter onto the griddle and spread it into a thick, round pancake. The uttapam should be slightly thicker than a dosa. The same recipe can be used to make green moong dal dosa by making a thin batter.
- Drizzle a little oil around the edges and on top of the uttapam. Cook on medium heat until the edges start to lift and the bottom turns golden brown, about 3-4 minutes. Carefully flip the uttapam and cook the other side for another 2-3 minutes, until the vegetables are cooked and the uttapam is golden brown and crispy on both sides.
- Remove the uttapam from the griddle and serve hot with coconut chutney, sambar, or your favorite chutney. Enjoy your delicious and nutritious Green Moong Dal Uttapam!
Notes
- You may use any vegan oil other than Desi Ghee, though if you trust me they taste best with Ghee.
- Remember to place batter on Hot Tawa and not cold or else it would stick to Tawa. I have used Iron Tawa and they turned out absolutely great.
- Use a raw onion to clean Tawa in between two uttapams. Add little oil so that Tawa is not dry.
- Simmer the flame so that it's not raw. You may cover Uttapam with lid to use less oil and have a properly cooked one.
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