Protein-Rich Moong Dal Oats Uttapam
For the Batter
– Moong dal – ½ cup (soaked for 2 hours or overnight)
– Oats – ¼ cup
– Pumpkin seeds – 2 tbsp
– Walnuts – 2 whole
– Green chilli – 1
– Ginger – 1 inch
– Curd – 2–3 tbsp
– Water – as needed (to make a thick, pouring batter)
– Salt – 1 tsp
– Cumin powder – 2 tsp
– Turmeric powder – ¼ tsp
– Hing – a pinch
Blend everything into a smooth, thick batter. Rest it for 10 minutes.
– Veggie Topping – Grated carrot, finely chopped bell peppers, paneer (crumbled), pizza seasoning, chilli flakes and salt (to taste)
Mix all the veggies with seasoning and keep aside.
Method
– Heat a non-stick tawa and lightly grease it.
– Pour small portions of the batter to make mini uttapams.
– Place an ice-cream stick in the centre, gently press and level the uttapam.
– Add the veggie mix on top and lightly press.
– Cook on medium flame till golden, flip and cook the other side well.
– Cool slightly and pack warm in the tiffin.