Gluten-Free Onion Uttapam
Elevate your breakfast or snack game with this **Gluten-Free Onion Uttapam**, a wholesome South Indian pancake packed with flavor and perfect for those avoiding gluten. Made with a blend of **rice flour** and **urad dal**, this recipe creates a light and fluffy base that's naturally fermented for enhanced taste. Topped with a vibrant mix of **finely chopped onions**, **green chili**, **fresh cilantro**, and a hint of earthy cumin seeds, every bite bursts with savory goodness. Quick to prepare and cooked to crisp, golden perfection, this uttapam pairs beautifully with **coconut chutney** or **spicy sambar**. Whether you're gluten-sensitive or just love exploring traditional Indian recipes, this versatile dish is a must-try for a satisfying, flavorful meal!
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Recipe Information
Ingredients
- 1 cup Rice flour
- 0.5 cup Urad dal
- 1.5 cups Water
- 1 teaspoon Salt
- 1 medium Onion
- 1 small Green chili
- 2 tablespoons Cilantro
- 2 tablespoons Oil
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Baking soda
Instructions
Rinse the urad dal thoroughly and soak it in freshwater for at least 4 hours or overnight.
Drain the soaked urad dal and blend it into a smooth paste with a small amount of water.
In a mixing bowl, combine rice flour, blended urad dal, and water. Mix well to form a smooth batter.
Add salt and baking soda to the batter and stir until well combined. Let it rest for about 15 minutes.
Finely chop the onion, green chili, and cilantro. Mix them in a bowl and keep aside.
Heat a non-stick or cast-iron skillet on medium flame and grease it lightly with a few drops of oil.
Once the skillet is hot, pour a ladleful of batter onto the pan and spread gently to form a thick pancake.
Sprinkle chopped onion mixture over the pancake, lightly pressing it into the batter.
Drizzle a little oil around the edges and on top of the uttapam.
Allow the uttapam to cook for about 3-4 minutes on one side until the bottom is golden brown and crispy.
Flip the uttapam and cook the other side for another 2-3 minutes.
Remove the uttapam from the pan and serve hot with coconut chutney or sambar.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2744 mg | 119% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 7.7 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1630 mg | 35% | |
*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.
