Step-by-Step Instructions

1. 1.Prepare Moong Dal Batter

   Take 1 cup of moong dal with skin. Rinse and soak the moong dal for 3-4 hours. Once soaked, drain the water and transfer the moong dal to a grinder. Add 1 tsp salt and water as required, then grind to a fine paste. Add 1/2 cup jowar (sorghum) atta and 2-3 tbsp water, then grind again until smooth and fine. Transfer the batter to a bowl and mix well; the consistency should be perfect, not too thick or thin.

2. 2.Prepare Coconut Chutney

   In a grinder, add 1 cup fresh coconut, 1-2 green chilies, 1 medium clove garlic, 1/2 inch roughly chopped ginger, a small bunch of coriander leaves, 1/2 tsp salt, and a small piece of tamarind. Add water as required and grind to a fine paste. Transfer the chutney to a bowl and add water to adjust consistency if needed. Mix well.

3. 3.Temper the Coconut Chutney

   Heat 1 tsp oil in a small pan. Add 1/2 tsp rai (mustard seeds) and 1/2 tsp urad dal. Sauté well on low flame until they splutter and turn golden. Add a few curry leaves and sauté briefly. Pour the tempering over the prepared coconut chutney and mix well.

4. 4.Prepare Uttapam Topping Mixture

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

5. 5.Cook the Uttapam

   Heat a cast iron pan on medium-high flame. Pour a ladleful of moong jowar batter onto the pan to form small uttapams. Immediately sprinkle the prepared onion mixture generously over the uttapams. Gently press the toppings onto the batter. Sprinkle a pinch of salt and black pepper powder over the toppings. Drizzle ghee or oil around the edges of the uttapams. Cover the pan with a lid and cook on low flame for 3-4 minutes until the base is golden brown and the toppings are cooked. Flip the uttapams and cook for a few more seconds on the other side if desired, or until cooked through. Serve the healthy moong jowar uttapam hot with coconut chutney.