Vegan Uttapam
Indulge in the vibrant flavors of Vegan Uttapam, a South Indian savory pancake that's the perfect fusion of wholesome ingredients and bold toppings. This recipe starts with a naturally fermented batter made from parboiled rice, split black gram (urad dal), and a hint of fenugreek seeds, creating a soft and fluffy texture. Topped with a colorful medley of fresh tomatoes, onions, green chili, grated carrots, and cilantro, each uttapam delivers a burst of refreshing taste with every bite. Lightly pan-fried to achieve a golden crust, these nutrient-packed pancakes are completely plant-based and pair beautifully with coconut chutney, tangy tomato chutney, or aromatic vegan sambar. Whether you're looking for a hearty breakfast, a comforting lunch, or a satisfying dinner, this easy-to-make Vegan Uttapam is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Parboiled rice
- 0.5 cups Split black gram (urad dal)
- 0.5 teaspoons Fenugreek seeds
- 1 teaspoons Salt
- 1.5 cups Water
- 1 medium Tomatoes (finely chopped)
- 1 small Onion (finely chopped)
- 1 small Green chili (finely chopped)
- 0.25 cups Carrot (grated)
- 2 tablespoons Fresh cilantro (finely chopped)
- 2 tablespoons Oil (for cooking)
Instructions
Wash and rinse the parboiled rice, split black gram (urad dal), and fenugreek seeds separately. Soak them in water for at least 4-6 hours.
After soaking, drain the water and blend the rice, urad dal, and fenugreek seeds with about 1.5 cups of water until the mixture forms a smooth batter. The consistency should be thick but slightly pourable.
Transfer the batter to a large container, cover it, and allow it to ferment in a warm place for 8-12 hours or overnight. The batter should rise and double in volume.
Once fermented, stir the batter gently and add salt to taste. Do not overmix to avoid deflating the batter.
Prepare the vegetable toppings by finely chopping the tomatoes, onion, green chili, and cilantro, and grating the carrot.
Heat a non-stick skillet over medium heat and lightly grease it with oil.
Pour a ladleful of batter onto the skillet and spread it gently into a thick pancake about 6-8 inches in diameter. Do not make it too thin.
Sprinkle the chopped vegetables (tomatoes, onions, green chili, carrot, and cilantro) evenly on top of the batter while it is still wet.
Drizzle a few drops of oil around the edges of the uttapam and cook on medium heat for 2-3 minutes until the edges start to lift and the bottom turns light golden brown.
Flip the uttapam carefully with a spatula and cook the other side for another 1-2 minutes until the vegetables on top are slightly cooked and aromatic.
Transfer the uttapam to a plate and repeat the process with the remaining batter and toppings.
Serve hot with coconut chutney, tomato chutney, or vegan sambar.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 2.1 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 421 mg | 9% | |
*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.
