Soy-Free Mix Veg Uttapam

Elevate your breakfast or snack game with this wholesome and flavorful Soy-Free Mix Veg Uttapam! Made with a naturally fermented batter of rice and urad dal, this Indian-style savory pancake boasts a soft, fluffy base topped with a colorful medley of fresh vegetables like carrots, tomatoes, capsicum, and onions. The addition of fenugreek seeds enhances the batter's nutritional value and imparts a subtle, earthy undertone. This recipe is perfect for those avoiding soy, offering a protein-rich, plant-based option that’s both light and satisfying. Simple to make yet packed with nutrients, it’s best served hot off the pan with coconut chutney or tangy sambar—a true comfort meal that’s as nourishing as it is delicious! Perfect for vegetarians, gluten-free eaters, and fans of Indian cuisine, this uttapam is a healthful spin on a beloved classic.

Nutriscore Rating: 68/100

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 small Carrot
• 1 medium Tomato
• 0.5 medium Capsicum
• 1 small Onion
• 1 small Green Chili
• 2 tablespoons Coriander Leaves
• 2 tablespoons Oil

Directions

Step 1

Rinse the rice and urad dal separately in water. Soak them separately in enough water for at least 4 hours. Add fenugreek seeds to the urad dal while soaking.

Step 2

Drain the rice and urad dal. Add the urad dal and fenugreek seeds to a blender with half a cup of water and blend to a smooth batter.

Step 3

Grind the rice separately with half a cup of water to a slightly coarse texture and then mix it with the urad dal batter.

Step 4

Add salt to the mixture and mix well. Cover and let the batter ferment overnight or for 8-12 hours in a warm place.

Step 5

Chop the carrot, tomato, capsicum, onion, and green chili finely. Set aside the vegetables in a bowl.

Step 6

Once the batter is fermented, stir it gently. It should have a slightly thick yet pouring consistency.

Step 7

Heat a non-stick pan or a cast iron skillet over medium heat and grease it lightly with a little oil.

Step 8

Pour a ladleful of batter onto the pan and spread it gently to form a thick pancake (about 6 inches in diameter).

Step 9

Sprinkle a handful of chopped vegetables evenly over the top of the batter. Press them lightly with a spatula.

Step 10

Drizzle a little oil around the edges. Cook the uttapam on medium heat for 2-3 minutes, or until the edges start to turn golden brown.

Step 11

Flip the uttapam and cook the other side for another 1-2 minutes until done.

Step 12

Remove from the pan and repeat with the remaining batter and vegetables.

Step 13

Serve the soy-free mix veg uttapam hot with coconut chutney or sambar.

Nutrition Facts

Serving size	(844.0g)

Amount per serving	% Daily Value*
Calories	767.1

Total Fat 30.2g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 3991.2mg	0%
Total Carbohydrate 106.1g	0%
Dietary Fiber 16.2g	0%
Total Sugars 20.2g
Protein 21.3g	0%

Vitamin D 0IU	0%
Calcium 170.6mg	0%
Iron 7.8mg	0%
Potassium 1274.4mg	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: 34.8%

Protein: 10.9%

Carbs: 54.3%