Directions
Moong Dal Uttapam, Coconut Chutney
Note – Makes 8 nos medium sized.
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
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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! |
