Vegan Mix Veg Uttapam
Packed with vibrant vegetables and bold South Indian flavors, this Vegan Mix Veg Uttapam is a wholesome twist on the classic uttapam. Made with a nutritious combo of rice flour and urad dal flour, the batter is infused with a tempering of cumin and mustard seeds for an aromatic base. Each thick pancake is brimming with colorful toppings of grated carrot, capsicum, onion, tomato, and fresh cilantro, with a hint of spice from green chili. Quick to prepare and naturally gluten-free, this savory dish is perfect for breakfast, lunch, or dinner. Serve it hot with coconut chutney or sambar for a heartwarming and satisfying vegan meal your whole family will enjoy.
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Recipe Information
Ingredients
- 1 cup rice flour
- 0.5 cup urad dal flour
- 0.25 teaspoon baking soda
- 1.5 cups water
- 1 teaspoon salt
- 1 medium, grated carrot
- 1 small, finely chopped capsicum
- 1 medium, finely chopped onion
- 1 small, finely chopped tomato
- 1 finely chopped green chili
- 0.25 cup, finely chopped cilantro
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon mustard seeds
- 3 tablespoons oil
Instructions
In a large mixing bowl, combine rice flour, urad dal flour, baking soda, and salt. Gradually add water and whisk until you get a smooth, lump-free batter. The consistency should be similar to pancake batter.
Allow the batter to rest for about 15 minutes. Meanwhile, prepare the vegetables.
In a small pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and mustard seeds. Once they start to splutter, remove from heat and let it cool slightly before adding to the batter.
Stir the grated carrot, chopped capsicum, onion, tomato, green chili, and cilantro into the batter.
Heat a non-stick skillet or a griddle over medium heat and lightly grease it with a bit of oil.
Pour a ladleful of batter onto the skillet and gently spread it into a thick circle about 6 inches in diameter.
Cook for about 3-4 minutes or until bubbles appear on the surface and the edges start to set. Drizzle a little oil around the edges and on the surface.
Flip the Uttapam carefully using a spatula and cook the other side for another 3-4 minutes until golden brown and crisp.
Remove from the skillet and repeat with the remaining batter.
Serve hot with coconut chutney or sambar.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 205.8 g | 75% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 21.0 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1666 mg | 35% | |
*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.
