Breakfast: There can't be a better and healthier breakfast than this, make 'Moong Dal Uttapam' like this..

Moong Dal Uttapam is a nutritious and delicious variation of the traditional Uttapam, which is a popular South Indian savory pancake. It's made using moong dal (split green gram) instead of the usual rice and urad dal batter. Here's the recipe for Moong Dal Uttapam:

Ingredients:

1 cup split moong dal (green gram), washed and soaked for 4-6 hours

1/4 cup rice flour

1 small onion, finely chopped

1 small tomato, finely chopped

1-2 green chilies, finely chopped (adjust according to your spice preference)

1/4 cup grated carrot

1/4 cup finely chopped capsicum (bell pepper)

2 tablespoons chopped fresh coriander leaves

Salt to taste

A pinch of asafoetida (hing)

1/2 teaspoon cumin seeds

Vegetable oil or ghee (clarified butter) for cooking

Instructions:

Drain the soaked moong dal and transfer it to a blender or food processor. Add a little water and blend to make a smooth batter. The batter should have a medium consistency, not too thick or too thin. If needed, add a little more water.

Transfer the moong dal batter to a large mixing bowl. Add rice flour and mix well. Rice flour helps in making the uttapam crispy.

Add asafoetida, cumin seeds, and salt to the batter. Mix everything thoroughly to combine.

Heat a non-stick or cast-iron griddle (tawa) on medium heat. Once hot, reduce the heat to low.

Grease the griddle with a little oil or ghee.

Pour a ladleful of the moong dal batter onto the center of the griddle.

Using the back of the ladle, spread the batter in a circular motion to make a round pancake. The uttapam should be about 4-5 inches in diameter.

Sprinkle a few chopped onions, tomatoes, green chilies, grated carrot, chopped capsicum, and fresh coriander leaves on top of the uttapam.

Drizzle a few drops of oil or ghee around the edges of the uttapam.

Cover the uttapam with a lid and cook on low heat for 2-3 minutes or until the bottom becomes golden brown and crispy.

Gently flip the uttapam using a spatula and cook the other side for another 1-2 minutes until it's cooked through.

Once both sides are cooked and the uttapam is crispy and golden brown, remove it from the griddle and place it on a plate.

Repeat the process with the remaining batter and toppings to make more uttapams.