Step 1: Prepare the Moong Dal

Rinse 1 cup of moong dal with skin and soak it in water for 3-4 hours until well soaked.

Step 2: Grind the Batter

Drain the soaked moong dal and add it to a blender. Add 1 tsp of salt and water as required. Grind to a fine paste.

Step 3: Add Jowar Flour and Finish Batter

To the ground moong dal paste in the blender, add 1/2 cup of jowar (sorghum) atta and 2-3 tbsp of water. Blend again until you get a smooth batter of perfect consistency. Pour into a bowl and mix.

Step 4: Prepare the Coconut Chutney Base

In a blender jar, add 1 cup fresh coconut, 1-2 green chillies, 1 medium garlic clove, 1/2 inch chopped ginger, a handful of coriander leaves, 1/2 tsp salt, and a small piece of tamarind.

Step 5: Grind and Adjust Chutney

Add water gradually and grind the ingredients to a fine paste. Transfer the ground chutney to a bowl, add more water to adjust to your desired consistency, and mix well.

Step 6: Temper the Chutney

Heat 1 tsp of oil in a small tempering pan. Add 1/2 tsp mustard seeds (rai) and let them splutter. Then add 1/2 tsp urad dal and a few curry leaves. Sauté well on a low flame. Pour the hot tempering over the chutney and mix.

Step 7: Prepare the Vegetable Topping

In a bowl, combine 2 finely chopped big onions, 1 finely chopped big tomato, 1 finely chopped small capsicum, 2-3 tbsp grated beetroot, and 1/2 cup chopped coriander leaves. Mix well.

Step 8: Cook the Uttapam

Heat a cast iron pan on a medium-high flame. Pour a ladleful of the moong jowar batter to form small, thick pancakes.

Step 9: Add Toppings and Cook

Sprinkle a generous amount of the prepared vegetable mixture over each uttapam and gently press it down. Sprinkle salt and black pepper powder over the toppings. Drizzle some ghee or oil around the edges.

Step 10: Cook and Flip

Cover the pan with a lid and cook on low flame for 3-4 minutes. Uncover the pan, flip the uttapams, and cook on the other side for another 3-4 minutes on low flame until golden brown.

Step 11: Serve

Once cooked, remove the healthy moong jowar uttapam from the pan. Serve hot with coconut chutney and chutney powder.

• Mix the batter well before making each uttapam to ensure consistent texture.

• Gently press the vegetable toppings into the batter so they stick while flipping.

• Cook on a low to medium flame to ensure the uttapam cooks through without burning.

• You can add other finely chopped vegetables like carrots or bell peppers to the topping mixture.