Soy-Free Uttapam
Discover the delicious flavors of South India with this Soy-Free Uttapam recipe—a savory rice and lentil pancake perfect for breakfast or brunch! Made from a naturally fermented batter of rice and urad dal, this recipe skips soy entirely, making it ideal for those with dietary restrictions. Topped with a colorful medley of finely chopped red onions, tomatoes, green chilies, fresh cilantro, and grated carrots, each uttapam is a feast for the senses. The batter is easy to prepare, requiring simple soaking, blending, and fermentation steps for light and airy pancakes with a crisp exterior and fluffy interior. Serve these golden uttapams fresh off the skillet alongside coconut chutney or spiced sambar for a traditional and satisfying experience. Packed with plant-based protein and bursting with flavor, this wholesome recipe is a must-try addition to your plant-based or gluten-free meal repertoire.
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Recipe Information
Ingredients
- 1.5 cups Uncooked rice (short-grain or parboiled)
- 0.5 cups Split urad dal (black gram lentils, husked)
- 1 teaspoons Fenugreek seeds
- 2 cups Water (for soaking and blending)
- 0.5 teaspoons Salt
- 2 tablespoons Vegetable oil (for cooking)
- 0.5 cups Red onion (finely chopped)
- 0.5 cups Tomatoes (finely chopped)
- 1 tablespoons Green chilies (finely chopped)
- 2 tablespoons Fresh cilantro (chopped)
- 0.25 cups Carrot (grated)
Instructions
Rinse the rice and urad dal separately in water until the water runs clear to remove excess starch.
Soak the rice in a bowl with 1 cup of water and urad dal in another bowl with 1 cup of water. Add fenugreek seeds to the dal. Let soak for 6 hours or overnight.
Drain the rice and blend it with a few tablespoons of water until it forms a smooth paste. Transfer to a large bowl.
Drain the urad dal and fenugreek seeds and blend them with a few tablespoons of water until fluffy and smooth. Add this to the rice batter.
Combine the batters in the large bowl. Mix well, cover, and let ferment in a warm spot for 8-12 hours, or until the batter has risen and is slightly bubbly.
Once fermented, stir the batter and mix in salt.
Preheat a non-stick skillet or cast-iron pan on medium heat. Lightly grease the surface with a few drops of oil.
Pour a ladleful of batter (about 1/3 cup) onto the pan and spread gently into a thick pancake shape.
Sprinkle chopped onions, tomatoes, green chilies, cilantro, and grated carrot on top of the batter.
Drizzle a few drops of oil around the edges. Cover with a lid and cook for 2-3 minutes, or until the bottom is golden brown.
Flip the uttapam carefully and cook the other side for another 1-2 minutes.
Remove from pan and repeat with the remaining batter.
Serve hot with coconut chutney or sambar for a full South Indian experience.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 10.5 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2016 mg | 43% | |
*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.
