Ingredients
-
1 cup Moong Dal
-
1/4 cup Rice
-
1 cup Soya Chunks
-
2-3 green chilies
-
1 small piece of ginger
-
1/2 tsp Turmeric powder
-
Salt to taste
-
Finely chopped veggies for topping (onion, carrot, capsicum, and coriander)
-
Oil for cooking
About
Looking for a high-protein breakfast or school tiffin that kids will actually eat? created these Moong Dal Soya Mini Uttapams to provide excellent nutrition without compromising on taste! Try this at home and let’s pledge to give children the complete nutrition they deserve! 💛
Nutrition
These mini uttapams are packed with plant-based protein from the soya chunks and moong dal, while the added rice gives sustained energy, making it an excellent choice to keep children active and focused during a long school day. Estimated nutritional values (based on 1 serving of 3 small uttapams, assuming the recipe makes 12 mini uttapams total):
* Calories: 300 kcal
* Protein: 20 g
* Carbohydrates: 46 g
* Fat: 3 g
Steps
|
1
Done
|
Wash and soak Yellow Moong Dal and rice together in water for 3 hours. |
|
2
Done
|
Soak Soya Chunks in hot water for 1 hour. |
|
3
Done
|
In a blender jar, take the soaked dal and rice mixture, and the soaked soya chunks (make sure to squeeze some water out of the soya chunks first). Add 2-3 green chilies, a small piece of ginger, and 1/2 tsp turmeric powder. |
|
4
Done
|
Blend everything to make a smooth batter. Only add water if required, as you do not want to make this batter thin. |
|
5
Done
|
Now add salt per taste into the batter and mix well. |
|
6
Done
|
Heat a pan, grease it with oil, and pour small portions to make mini uttapams using the same batter. |
|
7
Done
|
On top, add your finely chopped veggies (onion, carrot, capsicum, and coriander). |
|
8
Done
|
Drizzle a little oil around the uttapam and cook on both sides on a slow to medium flame until you get a beautiful golden color. |
|
9
Done
|
Zero-Waste & Substitutes * Zero-Waste Kitchen: I save the vegetable peels and the ends of the carrots and onions to boil into a nutritious vegetable broth for my next soup. If I have leftover batter, I just keep it in the fridge so I can quickly make fresh school tiffins the next morning. * Substitutes: I easily swap the topping veggies based on what is sitting in my fridge—grated beetroot or boiled corn kernels work wonderfully here too. |
