Gluten-Free Mix Veg Uttapam
Delight your taste buds with this Gluten-Free Mix Veg Uttapam, a wholesome and flavorful South Indian dish perfect for breakfast, lunch, or a light dinner! Crafted with rice flour and urad dal flour, this recipe skips gluten while maintaining the traditional uttapam's signature texture—a soft and fluffy pancake base with a crispy edge. Topped with a vibrant medley of finely chopped onions, tomatoes, capsicum, carrots, green chilies, and fresh coriander leaves, each bite bursts with color and crunch. Enhanced with aromatic spices and cooked to golden perfection, this uttapam pairs beautifully with coconut chutney or sambar. Ready in just 35 minutes, it’s an easy and nutritious option for gluten-free eating that doesn’t compromise on flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Rice flour
- 0.5 cup Urad dal flour
- 0.5 teaspoon Baking soda
- 1.5 cups Water
- 0.75 teaspoon Salt
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 0.5 medium Capsicum, finely chopped
- 1 Green chili, finely chopped
- 0.5 medium Carrot, grated
- 2 tablespoons Coriander leaves, chopped
- 2 tablespoons Oil
Instructions
In a large mixing bowl, combine the rice flour, urad dal flour, and baking soda. Gradually add water while mixing to form a smooth, lump-free batter of pouring consistency. Add salt to taste and mix well.
Allow the batter to rest for 10 minutes while you prepare the vegetables.
In a separate bowl, mix together the finely chopped onion, tomato, capsicum, green chili, grated carrot, and coriander leaves.
Heat a non-stick skillet or tawa over medium heat and lightly grease it with a small amount of oil.
Pour a ladleful of the batter onto the skillet and gently spread it into a thick pancake of about 6-7 inches in diameter.
Sprinkle a generous amount of the mixed vegetables evenly on top of the batter. Press them down gently with a spatula.
Drizzle a little oil around the edges and on top of the uttapam.
Cook on medium heat until the base turns golden brown, about 3-4 minutes.
Flip the uttapam carefully using a spatula and cook the other side for another 2-3 minutes, until the vegetables are slightly tender.
Remove from heat and repeat the process with the remaining batter.
Serve the gluten-free mix veg uttapam hot with coconut chutney or sambar.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 196.7 g | 72% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 14.1 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 7.9 mg | 44% | |
| 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.
