Nut-Free Uttapam
Elevate your breakfast or snack game with this delightful Nut-Free Uttapam recipe—perfectly thick and savory South Indian pancakes loaded with vibrant vegetable toppings. Made with nut-free dosa batter, this recipe ensures inclusivity for those with nut allergies without compromising flavor. A combination of finely chopped onions, tomatoes, grated carrots, and fresh cilantro creates a colorful medley of textures and nutrients, with optional green chilies adding a touch of heat. Crafted on a lightly greased skillet, the uttapams are golden on the outside and tender within, making them an ideal pairing for nut-free coconut chutney and hearty sambar. Ready in under 40 minutes, this family-friendly dish is an easy and wholesome way to enjoy authentic Indian cuisine at home!
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Recipe Information
Ingredients
- 2 cups Dosa batter (store-bought or homemade, nut-free)
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 1 small Green chili, finely chopped (optional)
- 1 medium Grated carrot
- 2 tablespoons Cilantro, chopped
- 0.25 teaspoons Salt (if needed for topping)
- 2 tablespoons Oil or ghee (for cooking)
Instructions
1. If using store-bought dosa batter, ensure it is nut-free by checking the ingredient label. If making homemade batter, ensure the process uses rice and urad dal (black gram) without adding any peanut or nut-based ingredients.
2. Preheat a non-stick or cast-iron skillet on medium heat.
3. In a mixing bowl, combine the chopped onion, tomato, green chili (optional), grated carrot, and cilantro. Sprinkle a pinch of salt and mix well.
4. Lightly grease the skillet with a few drops of oil or ghee.
5. Pour one ladleful of dosa batter onto the skillet and spread it gently into a thick circle, about 6-8 inches in diameter. Uttapams are thicker than regular dosas.
6. Evenly sprinkle about 2-3 tablespoons of the vegetable mixture over the top of the batter while it's still wet.
7. Gently press the veggies into the batter using a spatula so they stick well.
8. Drizzle a few drops of oil or ghee around the edges of the uttapam and over the vegetables.
9. Cook for 2-3 minutes on medium heat until the bottom turns golden brown and releases easily from the pan.
10. Flip the uttapam carefully using a spatula and cook for another 2-3 minutes, allowing the vegetables to cook slightly while the other side turns golden brown.
11. Repeat the process with the remaining batter and vegetable mixture.
12. Serve the nut-free uttapams hot with coconut chutney (made nut-free by using roasted gram dal) and/or sambar.
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 16.3 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1124 mg | 24% | |
*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.
