Dairy-Free Uttapam

Discover the magic of South Indian flavors with this Dairy-Free Uttapam recipe, a healthy twist on a traditional favorite! Perfectly fluffy and naturally fermented, this gluten-free pancake is made from a soothing blend of rice and urad dal, with a hint of fenugreek for added flavor and nutritional benefits. Topped with a vibrant medley of finely chopped tomatoes, onions, grated carrots, green chilies, and fresh cilantro, each uttapam is a deliciously wholesome meal that’s both nourishing and vegan-friendly. Easy to prepare with minimal ingredients, this savory dish comes together beautifully on a skillet until crisp on the outside and tender on the inside. Pair it with coconut chutney or steamy sambar for a hearty breakfast, lunch, or snack that’s bursting with authentic taste. Ideal for those seeking dairy-free, plant-based comfort food with a touch of elegance!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Rice
• 0.25 cup Urad dal (split black gram)
• 0.5 teaspoon Fenugreek seeds
• 1 teaspoon Salt
• 1 cup Water
• 1 medium Tomato (finely chopped)
• 1 medium Onion (finely chopped)
• 1 small Green chili (finely chopped)
• 0.5 cup Carrot (grated)
• 2 tablespoons Cilantro (finely chopped)
• 1 tablespoon Vegetable oil

Directions

Step 1

Rinse the rice and urad dal thoroughly in water. Then, soak them together along with the fenugreek seeds for 6-8 hours or overnight.

Step 2

Drain the soaked rice and dal mixture, and transfer it to a blender. Add 3/4 cup of water (reserving the rest) and blend to form a smooth, slightly thick batter.

Step 3

Pour the batter into a large bowl, cover it, and let it ferment in a warm place for 8-12 hours or until it becomes light and slightly bubbly.

Step 4

Before cooking, mix in the salt and adjust the batter's consistency with the remaining water to form a pourable pancake-like batter.

Step 5

Heat a non-stick skillet or tawa over medium heat and lightly grease it with a few drops of vegetable oil.

Step 6

Ladle a spoonful of batter onto the skillet and spread it slightly to form a 4-5 inch circle.

Step 7

Sprinkle the chopped tomato, onion, green chili, grated carrot, and cilantro evenly on the top of the batter while it's still wet.

Step 8

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

Step 9

Cook for 2-3 minutes on medium heat until the base is golden brown and crispy. Flip and cook for another 1-2 minutes until the vegetables are cooked and slightly caramelized.

Step 10

Remove the uttapam and repeat with the remaining batter and toppings.

Step 11

Serve hot with coconut chutney or sambar for a complete and satisfying meal.

Nutrition Facts

Serving size	(844.1g)

Amount per serving	% Daily Value*
Calories	615.9

Total Fat 15.2g	0%
Saturated Fat 2.2g	0%
Polyunsaturated Fat 8.5g
Cholesterol 0mg	0%
Sodium 2872.6mg	0%
Total Carbohydrate 103.3g	0%
Dietary Fiber 17.8g	0%
Total Sugars 14.6g
Protein 21.0g	0%

Vitamin D 0IU	0%
Calcium 189.1mg	0%
Iron 7.4mg	0%
Potassium 1484.6mg	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: 21.6%

Protein: 13.2%

Carbs: 65.2%