MOONG DAL UTTAPAM
Ingredients
For the Batter:
1 cup mung dal (split yellow lentils), soaked for 4-6 hours
1 teaspoon cumin seeds
1/2 inch ginger, roughly chopped
1-2 green chilies, chopped
1/4 teaspoon turmeric powder
Salt to taste
For the Topping:
1/2 cup grated or crumbled Nanak paneer
1/2 cup grated carrot
1/4 cup peas (lightly steamed or cooked)
1 small onion, finely chopped
1 green chili, finely chopped (adjust to taste)
2 tablespoons cilantro, finely chopped
Salt and black pepper to taste
For Cooking:
Oil or ghee for greasing the pan
METHOD TO PREPARE
Drain the soaked mung dal and blend it with cumin seeds, ginger, and green chillies to form a smooth, thick batter. Use 1/4 to 1/2 cup water or as needed.
Add turmeric powder and salt to the batter. Mix well and let it rest for 15-20 minutes.
In a bowl, combine paneer, grated carrot, cooked peas, chopped onion, green chili, and cilantro. Season with salt and black pepper. Mix well and set aside.
Heat a non-stick or cast-iron skillet over medium heat and grease it lightly with oil or ghee.
Pour a ladleful of batter onto the skillet and spread it gently into a small circle, about 1/4-inch thick.
Sprinkle the prepared topping evenly over the batter and press gently with a spatula so it sticks.
Drizzle a little oil or ghee around the edges and cook for 2-3 minutes until the bottom is golden brown.
Flip the uttapam carefully and cook the other side for 1-2 minutes until lightly crisp and cooked through. Serve hot with green chutney.
