Dairy-Free Mix Veg Uttapam

Elevate your breakfast or brunch game with this delightful Dairy-Free Mix Veg Uttapam, a South Indian-inspired savory pancake that's as wholesome as it is flavorful. Made from a naturally fermented batter of rice, urad dal, and chana dal, this recipe delivers a light, fluffy texture while remaining entirely dairy-free. Each uttapam is generously topped with a vibrant medley of grated carrots, onions, bell peppers, tomatoes, and fresh coriander, adding a burst of color and crunch to every bite. The hint of green chili lends a gentle kick, perfectly balanced by the smokiness of the golden, crispy edges. Simple to prepare yet packed with nutrients, this gluten-free dish pairs beautifully with coconut chutney or sambar for a satisfying, plant-based meal that the whole family will love.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Rice
• 0.25 cup Urad dal (split black gram)
• 2 tablespoons Chana dal (split chickpeas)
• 0.5 teaspoon Fenugreek seeds
• 1.5 cups Water
• 1 teaspoon Salt
• 1 medium Carrot, grated
• 1 medium Onion, finely chopped
• 0.5 medium Green bell pepper, finely chopped
• 1 medium Tomato, finely chopped
• 1 Green chili, finely chopped
• 2 tablespoons Coriander leaves, chopped
• 2 tablespoons Sunflower oil or any vegetable oil

Directions

Step 1

Rinse the rice, urad dal, chana dal, and fenugreek seeds thoroughly under cold water. Soak them together in water for about 4-6 hours or overnight.

Step 2

Drain the soaked ingredients and blend them with 1.5 cups of water to make a smooth batter. The batter should be thick yet pourable.

Step 3

Transfer the batter to a large mixing bowl; add salt and mix well. Cover and allow it to ferment in a warm place for about 8-12 hours or until it has risen and is slightly bubbly.

Step 4

Prepare the toppings: combine the grated carrot, chopped onion, green bell pepper, tomato, green chili, and coriander leaves in a bowl. Mix well and set aside.

Step 5

Heat a non-stick tava or griddle over medium heat and drizzle a little oil to grease the surface.

Step 6

Pour a ladleful of the batter onto the hot griddle and gently spread it outwards to form a thick pancake, about 6 inches in diameter.

Step 7

Immediately scatter a generous amount of the prepared vegetable mixture over the top of the batter. Gently press the vegetables into the batter using a spatula.

Step 8

Drizzle a few drops of oil around the edges of the uttapam and on top of the vegetables.

Step 9

Cook on medium heat until the base is golden brown and crispy, about 3-4 minutes. Flip the uttapam using a spatula and cook the other side for another 2-3 minutes.

Step 10

Serve the dairy-free mix veg uttapam hot with coconut chutney or sambar on the side.

Nutrition Facts

Serving size	(1010.5g)

Amount per serving	% Daily Value*
Calories	837.6

Total Fat 32.1g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2849.2mg	0%
Total Carbohydrate 116.1g	0%
Dietary Fiber 21.2g	0%
Total Sugars 16.2g
Protein 25.8g	0%

Vitamin D 0IU	0%
Calcium 196.2mg	0%
Iron 8.7mg	0%
Potassium 1616.9mg	0%

*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.

Source of Calories

Fat: 33.7%

Protein: 12.0%

Carbs: 54.2%