Whole Moong Daal Uttapam With tadka/chaunk/tempering Topping



For the batter:

1 cup rice
1/2 cup whole moong daal
Soak for 8 hours and grind to a fine batter using little water.
Allow the batter to ferment for 7-8 hours

For the topping:

Grate 1 carrot
Add 1/2 cup grated cabbage
1 onion finely chopped
1 green chili finely chopped
1 small tomato chopped finely

For tempering/chaunk/tadka:
Heat 1 tbsp oil
Add hing, cumin seeds and chopped curry leaves(4-5)
Add it to the grated topping
Add little salt and mix well.

Heat 1 tbsp oil in a pan. Spread evenly with help of a half cut onion.
Add 2 serving spoon of batter. Spread it out to form a round thick layer.
Spread the topping . Cover with lid and cook for 2 minutes of medium flame.
Open lid, with help of flat spatula, turn it upside down. Cover and cook again for 2-3 minutes.
Serve with ketcup/achaar/sambhar/coconut chutney

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