Nut-Free Mix Veg Uttapam
Elevate your breakfast or snack game with this vibrant Nut-Free Mix Veg Uttapam, a South Indian-inspired savory pancake that's as wholesome as it is delicious! Made from a naturally fermented batter of urad dal and parboiled rice, this recipe is completely nut-free and delivers a soft, fluffy texture with a subtle tang. Topped with a colorful mix of finely chopped carrots, tomatoes, bell peppers, onions, and green chilies, each uttapam bursts with fresh, nutritious flavors enhanced by the gentle caramelization of vegetables. Perfect for those with dietary restrictions, this dish is easy to prepare yet utterly satisfying, making it a versatile addition to your meal plan. Serve golden, crispy uttapams hot with coconut chutney or steaming sambar for a meal that's packed with authentic South Indian charm and universal appeal!
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Recipe Information
Ingredients
- 0.5 cup Urad dal (split black gram)
- 1.5 cups Parboiled rice
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 1 medium Carrot
- 1 medium Tomato
- 0.5 medium Green bell pepper
- 1 small Red onion
- 2 small Green chilies
- 0.25 cup Coriander leaves (cilantro)
- 3 tablespoons Oil
Instructions
Rinse and soak the urad dal and parboiled rice in separate bowls with enough water for about 4-6 hours. Add fenugreek seeds to the urad dal soaking water.
After soaking, drain the urad dal and fenugreek seeds, then grind them into a smooth batter with a little water. The batter should be thick and smooth.
Drain the rice, grind it separately until smooth, adding minimal water to achieve a thick consistency similar to the urad dal batter.
Combine both the batters, mix well, add salt and leave the batter in a warm place to ferment overnight or for at least 8 hours, until it has doubled in volume.
Finely chop the carrot, tomato, green bell pepper, red onion, green chilies, and coriander leaves.
Mix all the chopped vegetables except coriander with a pinch of salt. This will be the topping for the uttapam.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.
Ladle a portion of the batter onto the skillet, spreading it gently into a thick pancake shape. The uttapam should be around 6 inches in diameter.
Immediately sprinkle a handful of the mixed vegetable topping evenly over the batter.
Drizzle a little oil around the edges of the uttapam and allow it to cook over medium heat.
Once the base is golden brown, flip the uttapam gently and cook the other side until the vegetables are cooked and slightly caramelized.
Repeat the process with the remaining batter and topping.
Garnish the cooked uttapams with fresh coriander leaves and serve hot with coconut chutney or sambar.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3651 mg | 159% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 20.7 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2225 mg | 47% | |
*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.
