Soy-Free Mix Veg Uttapam
Discover the vibrant and wholesome delight of Soy-Free Mix Veg Uttapam—a South Indian-inspired recipe perfect for anyone craving a soy-free, vegetarian meal. This gluten-free savory pancake features a fermented batter made from rice and urad dal, enhanced with fenugreek seeds for a subtle nutty flavor. Topped with a colorful mix of freshly chopped vegetables like carrots, tomatoes, capsicum, onions, and green chilies, this uttapam offers a burst of flavor and texture in every bite. Quick to prepare and packed with nutrients, this dish pairs beautifully with coconut chutney or tangy sambar, making it an ideal breakfast, brunch, or light dinner. Enjoy the perfect combination of healthy ingredients and authentic taste—all without a trace of soy!
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Recipe Information
Ingredients
- 1 cup Rice
- 0.25 cup Urad Dal (Split Black Gram)
- 0.5 teaspoon Fenugreek Seeds
- 1 teaspoon Salt
- 1 cup Water
- 1 small Carrot
- 1 medium Tomato
- 0.5 medium Capsicum
- 1 small Onion
- 1 small Green Chili
- 2 tablespoons Coriander Leaves
- 2 tablespoons Oil
Instructions
Rinse the rice and urad dal separately in water. Soak them separately in enough water for at least 4 hours. Add fenugreek seeds to the urad dal while soaking.
Drain the rice and urad dal. Add the urad dal and fenugreek seeds to a blender with half a cup of water and blend to a smooth batter.
Grind the rice separately with half a cup of water to a slightly coarse texture and then mix it with the urad dal batter.
Add salt to the mixture and mix well. Cover and let the batter ferment overnight or for 8-12 hours in a warm place.
Chop the carrot, tomato, capsicum, onion, and green chili finely. Set aside the vegetables in a bowl.
Once the batter is fermented, stir it gently. It should have a slightly thick yet pouring consistency.
Heat a non-stick pan or a cast iron skillet over medium heat and grease it lightly with a little oil.
Pour a ladleful of batter onto the pan and spread it gently to form a thick pancake (about 6 inches in diameter).
Sprinkle a handful of chopped vegetables evenly over the top of the batter. Press them lightly with a spatula.
Drizzle a little oil around the edges. Cook the uttapam on medium heat for 2-3 minutes, or until the edges start to turn golden brown.
Flip the uttapam and cook the other side for another 1-2 minutes until done.
Remove from the pan and repeat with the remaining batter and vegetables.
Serve the soy-free mix veg uttapam hot with coconut chutney or sambar.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3991 mg | 174% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 20.2 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1274 mg | 27% | |
*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.
