Lentil and Vegetable Uttapam with Yogurt

Name: Lentil and Vegetable Uttapam with Yogurt
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 2 cups Uttapam batter (pre-made fermented); 0.75 cup Cooked moong dal; 0.75 cup Onion, finely diced; 0.75 cup Tomato, finely diced; 0.5 cup Bell pepper, finely diced; 1 piece Green chili, minced; 0.5 teaspoon Ginger, minced; 2 tablespoons Cilantro, chopped; 2.5 tablespoons Coconut oil; 0.5 teaspoon Mustard seeds; 0.5 teaspoon Cumin seeds; 0.25 teaspoon Turmeric powder; 1 cup Plain yogurt; 0.75 teaspoon Salt

Thick, savory South Indian pancake made from fermented batter topped with lentils, vegetables, and served with protein-rich yogurt — quick and high-protein breakfast.

South Indian15 min total (2 prep + 13 cook)Serves 4medium

Ingredients

2 cupsUttapam batter (pre-made fermented)
0.75 cupCooked moong dal
0.75 cupOnion, finely diced
0.75 cupTomato, finely diced
0.5 cupBell pepper, finely diced
1 pieceGreen chili, minced
0.5 teaspoonGinger, minced
2 tablespoonsCilantro, chopped
2.5 tablespoonsCoconut oil
0.5 teaspoonMustard seeds
0.5 teaspoonCumin seeds
0.25 teaspoonTurmeric powder
1 cupPlain yogurt
0.75 teaspoonSalt

Per serving

340 kcal
16g protein
45g carbs
10g fat

Method

1
Mix cooked moong dal with onion, tomato, bell pepper, ginger, green chili, cilantro, turmeric, and salt.
2
Heat griddle and lightly oil it.
3
Pour batter in circular motion to form thick pancake (4-5 inches diameter).
4
Sprinkle mustard and cumin seeds on top; cook for 2 minutes until bottom is golden.
5
Spread moong dal-vegetable mixture evenly on top.
6
Cook for another 2-3 minutes until edges are crispy and vegetables are warm.
7
Serve hot uttapam with plain yogurt on the side.

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