Gluten-Free Onion Uttapam
Delight your taste buds with this Gluten-Free Onion Uttapam, a flavorful South Indian pancake perfect for breakfast or a light meal! This recipe swaps traditional semolina with rice flour, making it completely gluten-free while retaining the authentic flavors of classic uttapam. The batter, made with fermented urad dal and rice flour, creates a soft yet crisp base, beautifully topped with a vibrant mix of finely chopped onion, green chili, and fresh cilantro. A pinch of cumin seeds and a touch of baking soda enhance the texture and aroma, while a drizzle of oil ensures each uttapam cooks to golden perfection. Ready in under an hour, this satisfying dish pairs wonderfully with tangy coconut chutney or spicy sambar, delivering a wholesome, gluten-free treat that’s as healthy as it is delicious.
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Ingredients
- 1 cup Rice flour
- 0.5 cup Urad dal
- 1.5 cups Water
- 1 teaspoon Salt
- 1 medium Onion
- 1 small Green chili
- 2 tablespoons Cilantro
- 2 tablespoons Oil
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Baking soda
Directions
Step 1
Rinse the urad dal thoroughly and soak it in freshwater for at least 4 hours or overnight.
Step 2
Drain the soaked urad dal and blend it into a smooth paste with a small amount of water.
Step 3
In a mixing bowl, combine rice flour, blended urad dal, and water. Mix well to form a smooth batter.
Step 4
Add salt and baking soda to the batter and stir until well combined. Let it rest for about 15 minutes.
Step 5
Finely chop the onion, green chili, and cilantro. Mix them in a bowl and keep aside.
Step 6
Heat a non-stick or cast-iron skillet on medium flame and grease it lightly with a few drops of oil.
Step 7
Once the skillet is hot, pour a ladleful of batter onto the pan and spread gently to form a thick pancake.
Step 8
Sprinkle chopped onion mixture over the pancake, lightly pressing it into the batter.
Step 9
Drizzle a little oil around the edges and on top of the uttapam.
Step 10
Allow the uttapam to cook for about 3-4 minutes on one side until the bottom is golden brown and crispy.
Step 11
Flip the uttapam and cook the other side for another 2-3 minutes.
Step 12
Remove the uttapam from the pan and serve hot with coconut chutney or sambar.
Nutrition Facts
| Serving size | (842.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1315.4 |
| Total Fat 32.3g | 0% |
| Saturated Fat 2.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2744.0mg | 0% |
| Total Carbohydrate 213.5g | 0% |
| Dietary Fiber 27.9g | 0% |
| Total Sugars 7.7g | |
| Protein 45.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 255.7mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 1630.3mg | 0% |
Source of Calories