Dairy-Free Mix Veg Uttapam
Transform your breakfast or snack routine with this vibrant Dairy-Free Mix Veg Uttapam, a South Indian specialty packed with wholesome goodness and bold flavors. Featuring a naturally fermented batter made from rice, urad dal, and chana dal, this recipe delivers a perfectly crispy yet soft base without any added dairy. Topped with a colorful medley of grated carrots, onions, green bell peppers, tomatoes, and a hint of spice from green chilies, this uttapam is as visually appealing as it is delicious. Simple to prepare and completely plant-based, it pairs beautifully with coconut chutney or spicy sambar, making it a satisfying and nutritious option for any meal. Perfect for vegans and those seeking a dairy-free twist on a classic dish, this recipe is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Rice
- 0.25 cup Urad dal (split black gram)
- 2 tablespoons Chana dal (split chickpeas)
- 0.5 teaspoon Fenugreek seeds
- 1.5 cups Water
- 1 teaspoon Salt
- 1 medium Carrot, grated
- 1 medium Onion, finely chopped
- 0.5 medium Green bell pepper, finely chopped
- 1 medium Tomato, finely chopped
- 1 Green chili, finely chopped
- 2 tablespoons Coriander leaves, chopped
- 2 tablespoons Sunflower oil or any vegetable oil
Instructions
Rinse the rice, urad dal, chana dal, and fenugreek seeds thoroughly under cold water. Soak them together in water for about 4-6 hours or overnight.
Drain the soaked ingredients and blend them with 1.5 cups of water to make a smooth batter. The batter should be thick yet pourable.
Transfer the batter to a large mixing bowl; add salt and mix well. Cover and allow it to ferment in a warm place for about 8-12 hours or until it has risen and is slightly bubbly.
Prepare the toppings: combine the grated carrot, chopped onion, green bell pepper, tomato, green chili, and coriander leaves in a bowl. Mix well and set aside.
Heat a non-stick tava or griddle over medium heat and drizzle a little oil to grease the surface.
Pour a ladleful of the batter onto the hot griddle and gently spread it outwards to form a thick pancake, about 6 inches in diameter.
Immediately scatter a generous amount of the prepared vegetable mixture over the top of the batter. Gently press the vegetables into the batter using a spatula.
Drizzle a few drops of oil around the edges of the uttapam and on top of the vegetables.
Cook on medium heat until the base is golden brown and crispy, about 3-4 minutes. Flip the uttapam using a spatula and cook the other side for another 2-3 minutes.
Serve the dairy-free mix veg uttapam hot with coconut chutney or sambar on the side.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2849 mg | 124% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 16.2 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1617 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
