Servings
Font
Back
0 from 0 votes

Green Moong Dal Uttapam (Mung Bean Pancake)

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 10 Uttapam
Calories: 132 kcal
Course: Side Dish , Main Course , Snacks
Cuisine: Indian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.