Gluten-Free Uttapam
Discover the delightful flavors of South India with this Gluten-Free Uttapam recipe—a savory, thick pancake loaded with vibrant vegetable toppings. Made with a wholesome batter of gluten-free rice and urad dal flour, yogurt, and a touch of salt, this dish is perfect for those avoiding gluten without compromising on taste. Each uttapam is topped with a colorful medley of grated carrots, onions, tomatoes, green chili, and fresh cilantro, creating a dish that's as visually appealing as it is delicious. Quick to prepare and versatile, these uttapams cook up beautifully golden on a skillet, with slightly caramelized veggies that add texture and flavor. Serve them hot with coconut chutney or sambar for an authentic, satisfying meal that’s naturally gluten-free, vegetarian, and customizable for plant-based diets. Perfect for breakfast, brunch, or a light dinner!
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Recipe Information
Ingredients
- 1 cup Gluten-free rice flour
- 0.5 cup Gluten-free urad dal flour
- 1 cup Yogurt (dairy or plant-based)
- 0.75 cup Water
- 0.5 teaspoon Salt
- 0.5 cup Carrot, finely grated
- 0.25 cup Onion, finely chopped
- 0.25 cup Tomato, finely chopped
- 1 small Green chili, finely chopped
- 2 tablespoons Cilantro, finely chopped
- 2 tablespoons Oil (neutral, for cooking)
Instructions
In a large mixing bowl, combine the gluten-free rice flour, urad dal flour, yogurt, water, and salt. Mix well to form a smooth, thick pancake batter. Adjust the consistency with more water if needed—it should be pourable but not runny. Let the batter rest for 10 minutes.
While the batter rests, prepare the vegetable toppings. Finely chop the onion, tomato, green chili, and cilantro. Grate the carrot.
Heat a non-stick or cast-iron skillet over medium heat. Once hot, add a few drops of oil and spread it evenly using a small brush or paper towel.
Pour a ladleful of batter onto the skillet and spread it gently in a circular motion to form a small, thick pancake (about 6 inches in diameter).
Sprinkle a portion of the chopped vegetables (carrot, onion, tomato, chili, and cilantro) evenly over the top of the batter while it is still wet.
Drizzle a few drops of oil around the edges of the uttapam and press the vegetables lightly into the batter using a spatula.
Cover the skillet with a lid and cook on medium heat for about 2–3 minutes, or until the bottom is golden brown and the top is set.
Flip the uttapam carefully and cook the other side for another 2 minutes until the vegetables are slightly caramelized and the pancake is cooked through.
Remove the uttapam from the skillet and repeat the process with the remaining batter and vegetables.
Serve the gluten-free uttapam hot with coconut chutney or sambar for a traditional South Indian meal.
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 26.0 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 410 mg | 32% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1683 mg | 36% | |
*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.
