Dairy-Free Uttapam
Discover the delicious world of South Indian cooking with this Dairy-Free Uttapam recipe—a wholesome, vegan-friendly twist on a traditional favorite! Made with a fermented batter of rice, urad dal, and fenugreek seeds, these savory lentil-rice pancakes are soft on the inside, crispy on the outside, and topped with a vibrant medley of tomatoes, onions, green chilies, grated carrots, and fresh cilantro. This naturally dairy-free dish is perfect for breakfast, lunch, or a light dinner, and pairs beautifully with coconut chutney or tangy sambar. Easy to make and loaded with plant-based protein and flavor, this lactose-free recipe is a must-try for anyone seeking hearty vegetarian or vegan meals. Whether you’re new to making fermented batters or a seasoned cook, this step-by-step guide to Dairy-Free Uttapam ensures perfect results every time!
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Recipe Information
Ingredients
- 1 cup Rice
- 0.25 cup Urad dal (split black gram)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 1 cup Water
- 1 medium Tomato (finely chopped)
- 1 medium Onion (finely chopped)
- 1 small Green chili (finely chopped)
- 0.5 cup Carrot (grated)
- 2 tablespoons Cilantro (finely chopped)
- 1 tablespoon Vegetable oil
Instructions
Rinse the rice and urad dal thoroughly in water. Then, soak them together along with the fenugreek seeds for 6-8 hours or overnight.
Drain the soaked rice and dal mixture, and transfer it to a blender. Add 3/4 cup of water (reserving the rest) and blend to form a smooth, slightly thick batter.
Pour the batter into a large bowl, cover it, and let it ferment in a warm place for 8-12 hours or until it becomes light and slightly bubbly.
Before cooking, mix in the salt and adjust the batter's consistency with the remaining water to form a pourable pancake-like batter.
Heat a non-stick skillet or tawa over medium heat and lightly grease it with a few drops of vegetable oil.
Ladle a spoonful of batter onto the skillet and spread it slightly to form a 4-5 inch circle.
Sprinkle the chopped tomato, onion, green chili, grated carrot, and cilantro evenly on the top of the batter while it's still wet.
Drizzle a few drops of vegetable oil around the edges and on top of the uttapam.
Cook for 2-3 minutes on medium heat until the base is golden brown and crispy. Flip and cook for another 1-2 minutes until the vegetables are cooked and slightly caramelized.
Remove the uttapam and repeat with the remaining batter and toppings.
Serve hot with coconut chutney or sambar for a complete and satisfying meal.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 14.6 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1485 mg | 32% | |
*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.
