Dairy-Free Onion Uttapam
Delight in the flavors of South India with this Dairy-Free Onion Uttapam, a wholesome and savory pancake perfect for breakfast, brunch, or a light dinner. Made with a fermented rice and dal batter, this gluten-free recipe is topped with finely chopped onions, green chilies, tomatoes, and fresh coriander for a vibrant and aromatic finish. Soft on the inside with a hint of crispness on the edges, each uttapam is cooked to perfection, lightly toasted in oil for a golden touch. The dish is a breeze to prepare, taking only 15 minutes of prep time and boasting a dairy-free profile that caters to vegan diets. Pair this crowd-pleasing dish with coconut chutney or your favorite savory dip for a delicious and authentic experience. Whether you use store-bought or homemade batter, this Dairy-Free Onion Uttapam promises a burst of flavors and textures in every bite!
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Recipe Information
Ingredients
- 2 cups Uttapam batter (store-bought or homemade)
- 1 medium, finely chopped Onion
- 1 finely chopped Green chili
- 1 small, finely chopped Tomato
- 2 tablespoons, chopped Coriander leaves (cilantro)
- 2 tablespoons Oil
- 0.5 teaspoon Salt
Instructions
1. Begin by preparing all your ingredients. Finely chop the onion, green chili, and tomato. Chop the coriander leaves and set aside.
2. If using store-bought dal and rice batter, ensure it is at room temperature. If homemade, make sure the batter is well-fermented and has a slightly sour aroma.
3. Add half a teaspoon of salt to the chopped onions and mix well. This will help release the moisture and add flavor to the onion topping.
4. Heat a non-stick pan or a cast-iron skillet on medium heat and add a few drops of oil to it.
5. Once the pan is hot, pour a ladleful of uttapam batter onto the center of the pan and gently spread into a thick, round pancake of about 5-6 inches in diameter.
6. Sprinkle a portion of the chopped onions, green chili, tomatoes, and coriander leaves evenly over the surface of the batter. Press them gently with the spatula to help them stick to the pancake.
7. Drizzle a little oil around the edges of the uttapam and a few drops on the top.
8. Cook on medium heat for about 3-4 minutes or until the edges start to turn golden and the top appears slightly set.
9. Carefully flip the uttapam using a spatula and cook for another 2-3 minutes on the other side, until the onions are golden and the pancake is cooked through.
10. Remove from the pan and serve hot. Repeat the process with the remaining batter and toppings.
11. Serve the Dairy-Free Onion Uttapams with coconut chutney or any chutney of your choice.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3020 mg | 131% | |
| Total Carbohydrate | 145.2 g | 53% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 20.2 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 719 mg | 15% | |
*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.
