Split Moong Dal Uttapam and Paniyaram

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Split Moong Dal Uttapam and Paniyaram

Ingredients:

For Uttapam:

1 cup Split Moong Dal
1/3 cup Chana Dal
1/2 cup Corn Kernels
1/4 cup Carrot, grated
1/4 cup Onion, chopped
4 to 5 Green Chillies
1/2 cup Coriander Leaves
Salt, as required
For Tadka:

1 tablespoon Oil
1/2 teaspoon Urad Dal
1/2 teaspoon Mustard Seeds
1 teaspoon Chana Dal
2 Kashmiri Dry Red Chillies
10 to 12 Curry Leaves
For Coconut Chutney:

1/4 cup Coconut
4 small pieces Tamarind
1 tablespoon Chana Dal
Small pieces of Ginger
2 Green Chillies
Coriander Leaves
Salt, as required
Method:

Tadka Preparation:

Heat oil in a pan, add mustard seeds, chana dal, urad dal, Kashmiri dry red chillies, and curry leaves. Tadka is ready.
Coconut Chutney:

In a mixer jar, add coconut, tamarind, chana dal, ginger, green chillies, coriander leaves, and salt. Grind to a smooth paste. Pour the tadka over the chutney.
Uttapam Batter:

Grind split moong dal and chana dal to make a batter. Coarsely grind corn kernels and green chillies separately. Mix the corn mixture, coriander leaves, salt, and black pepper powder with half of the batter in one bowl to make it a little thick.
Uttapam:

Heat a pan and spread the batter like small pancakes. Roast on medium flame until golden brown on both sides, using a little oil. Uttapams are ready.
Paniyaram Batter:

Take the remaining half of the batter in another bowl. Add grated carrot, chopped onion, tadka, salt, green chillies, and coriander leaves. Mix well.
Paniyaram:

Heat an Appe pan, fill the cavities with oil, and pour the batter. Roast until golden brown on both sides.
Serve:

Serve both Uttapam and Paniyaram with coconut chutney.


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