Vegan Onion Uttapam
Delight in the wholesome goodness of this Vegan Onion Uttapam, a South Indian-inspired savory pancake that's bursting with flavor and texture. Made from a naturally fermented batter of rice and urad dal (black gram lentils) infused with the subtle nuttiness of fenugreek seeds, this gluten-free, vegan recipe is a nutritional powerhouse. Topped with a vibrant medley of finely chopped onions, green chilies, tomatoes, and coriander, each bite is a perfect blend of soft, golden crust and caramelized toppings. A drizzle of aromatic mustard seeds tempered in coconut oil adds a fragrant finishing touch. Perfect as a breakfast staple, light lunch, or snack, this Vegan Onion Uttapam pairs wonderfully with coconut chutney or sambar for a complete, crave-worthy meal.
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Recipe Information
Ingredients
- 1 cup Rice
- 0.25 cup Split Urad Dal (Black Gram Lentils)
- 0.5 teaspoons Fenugreek Seeds
- 1 teaspoon Salt
- 1.5 cups Water
- 1 medium, finely chopped Onion
- 1 finely chopped Green Chilies
- 2 tablespoons, chopped Coriander Leaves
- 1 small, finely chopped Tomato
- 2 tablespoons Coconut Oil
- 0.5 teaspoon Mustard Seeds
Instructions
Rinse rice and urad dal separately under cold water and soak them in separate bowls. The rice should be soaked for about 6 hours, and the urad dal with fenugreek seeds for at least 4 hours.
Drain the soaked rice and dal. In a blender, grind the rice with about one cup of water until smooth. Similarly, grind the urad dal and fenugreek seeds with 0.5 cups of water until smooth and creamy.
Combine both batters in a large bowl, add salt, and mix well. Cover the bowl and let it ferment overnight at room temperature. The batter should rise and become slightly frothy.
Once fermented, adjust the consistency with a little water if needed. It should be thick yet pourable.
Heat a non-stick pan or griddle over medium heat and add a few drops of coconut oil. Once hot, pour a ladle of the batter into the center and spread it slightly to make a thick pancake.
Sprinkle chopped onions, green chilies, coriander leaves, and tomatoes evenly on top of the batter. Press them gently with a spatula.
Drizzle a little coconut oil around the edges and on top of the uttapam. Cover it with a lid and cook on medium heat for 2-3 minutes until the bottom turns golden brown.
In a small pan, heat the remaining coconut oil and add mustard seeds. Allow them to splutter and then pour this fragrant mixture over the uttapam for added flavor.
Carefully flip the uttapam and cook for another minute until the onions are slightly caramelized and the other side is cooked.
Remove from the pan and serve hot with coconut chutney or sambar.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3658 mg | 159% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 15.6 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1066 mg | 23% | |
*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.
