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Breakfast can become boring when you’re rotating the same meals every day.

If you’re tired of repetitive breakfast options and looking for something healthy, filling, and easy to prepare, this Moong Dal Oats Uttapam is a delicious way to add variety to your mornings.

Combining protein-rich moong dal with fiber-rich oats, this high-protein breakfast helps keep you energized, satisfied, and focused throughout the day.

What makes this Moong Dal Oats Uttapam recipe stand out is its balance of taste and nutrition.

Each uttapam provides approximately 15.1 grams of plant protein, while oats add gut-friendly fiber that supports digestion and promotes stable energy levels.

A pinch of hing (asafoetida) may help ease bloating, while fresh vegetables like carrots, capsicum, and coriander contribute antioxidants, vitamins, and minerals that support overall health.

Perfect for kids, busy professionals, and senior citizens alike, this healthy recipe is a wholesome breakfast or tiffin option for the entire family.

Whether you’re trying to meet your protein goals, improve your breakfast routine, or simply enjoy a nutritious Indian breakfast, this recipe ticks all the boxes.

Luke Coutinho X Chef Guntas

Moong Dal Oats Uttapam

Chef Guntas and I teamed up to create a recipe that blends culinary expertise with science-backed nutrition, Moong Dal Oats Uttapam.

Print Recipe

Cook Time 10

Servings: 2

Course: Breakfast

Cuisine: Indian

Ingredients Method Nutrition Notes

Ingredients

1 cup Yellow moong dal, soaked for 4–6 hours
½ cup Rolled oats
1 inch Ginger
2 cloves Garlic
¼ tsp Hing (asafoetida)
Salt to taste
Water, as needed
1–2 tsp Cold-pressed coconut oil or A2 ghee

For the topping:

½ cup Carrot, finely grated
½ cup Capsicum, finely chopped
2 tbsp Fresh coriander leaves, chopped

Method

Blend soaked moong dal, oats, ginger, garlic, hing, salt, and water into a smooth, thick batter. Let it rest for 10–15 minutes.
Heat a lightly greased pan and pour a ladleful of batter, spreading it gently into a thick uttapam.
Top with carrot, capsicum, and coriander. Drizzle a few drops of coconut oil or A2 ghee around the edges and cook until golden.
Flip, cook for another 1–2 minutes, and serve hot with your favorite chutney.

Nutrition

Protein: 15.1g

Notes

Watch the full recipe here:

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If you’re allergic to any ingredient, feel free to skip it. If you’re on any medication or health protocol, please check with your doctor before trying.