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Moong Dal Uttapam, Coconut Chutney 

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Moong Dal Uttapam, Coconut Chutney 

Lentil Savoury Pancakes for Breakfast.

  • Suitable for vegetarian

Instant Uttapam with Moong Dal.

  • 50 mins
  • Serves 4
  • Easy



Moong Dal Uttapam, Coconut Chutney 

Note – Makes 8 nos medium sized.



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



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.


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.


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.


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!

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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