Dairy-Free Onion Uttapam
Light, fluffy, and bursting with savory flavors, Dairy-Free Onion Uttapam is a must-try South Indian pancake that skips the dairy without compromising on taste! Made with a perfectly fermented rice-and-lentil batter, this dish is topped with finely chopped onions, green chilies, juicy tomatoes, and fresh coriander for a delightful medley of textures and aromas. A small drizzle of oil creates golden, crispy edges while keeping it tender on the inside. Quick to prepare and naturally gluten-free, this traditional recipe is perfect for breakfast, brunch, or even a light dinner. Pair it with tangy coconut chutney or your favorite dipping sauce for a wholesome, plant-based treat that's ready in just 35 minutes. Perfect for those seeking a dairy-free twist on a classic South Indian delicacy!
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Ingredients
- 2 cups Uttapam batter (store-bought or homemade)
- 1 medium, finely chopped Onion
- 1 finely chopped Green chili
- 1 small, finely chopped Tomato
- 2 tablespoons, chopped Coriander leaves (cilantro)
- 2 tablespoons Oil
- 0.5 teaspoon Salt
Directions
Step 1
1. Begin by preparing all your ingredients. Finely chop the onion, green chili, and tomato. Chop the coriander leaves and set aside.
Step 2
2. If using store-bought dal and rice batter, ensure it is at room temperature. If homemade, make sure the batter is well-fermented and has a slightly sour aroma.
Step 3
3. Add half a teaspoon of salt to the chopped onions and mix well. This will help release the moisture and add flavor to the onion topping.
Step 4
4. Heat a non-stick pan or a cast-iron skillet on medium heat and add a few drops of oil to it.
Step 5
5. Once the pan is hot, pour a ladleful of uttapam batter onto the center of the pan and gently spread into a thick, round pancake of about 5-6 inches in diameter.
Step 6
6. Sprinkle a portion of the chopped onions, green chili, tomatoes, and coriander leaves evenly over the surface of the batter. Press them gently with the spatula to help them stick to the pancake.
Step 7
7. Drizzle a little oil around the edges of the uttapam and a few drops on the top.
Step 8
8. Cook on medium heat for about 3-4 minutes or until the edges start to turn golden and the top appears slightly set.
Step 9
9. Carefully flip the uttapam using a spatula and cook for another 2-3 minutes on the other side, until the onions are golden and the pancake is cooked through.
Step 10
10. Remove from the pan and serve hot. Repeat the process with the remaining batter and toppings.
Step 11
11. Serve the Dairy-Free Onion Uttapams with coconut chutney or any chutney of your choice.
Nutrition Facts
| Serving size | (770.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 981.6 |
| Total Fat 33.3g | 0% |
| Saturated Fat 2.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3019.5mg | 0% |
| Total Carbohydrate 145.2g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 20.2g | |
| Protein 22.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 98.7mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 719.1mg | 0% |
Source of Calories