Karina  Sharma 

Zucchini Dal Uttapam: A Healthy South Indian Twist

Ingredients

Soak 1 cup masoor dal, grate 1 zucchini, sauté with 1/4 tsp cumin, 1/2 tsp ginger, 2 chopped green chilies, salt, and 1 tbsp oil.

Soak

Wash the masoor dal and soak it for 1-2 hours.

Preparing Batter

Blend soaked moong dal into a smooth batter. Add grated zucchini, cumin seeds, ginger, green chilies, and salt.

Prepar zucchini

Grate zuccuhni and squueze extra water.

Cooking Uttapam

Heat a non-stick pan and drizzle a little oil. Pour a ladle of batter onto the pan, spreading it gently.

Serving

Serve your Zucchini Dal Uttapam hot with coconut chutney or tomato salsa for an extra zing.

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