Soy-Free Uttapam

Savor the authentic flavors of South Indian cuisine with this Soy-Free Uttapam recipe—a delightful twist on the classic fermented rice and lentil pancake. Made with a wholesome mix of short-grain rice, urad dal, and aromatic fenugreek seeds, the batter is naturally fermented to create a light, airy base packed with probiotics. Each uttapam is topped with vibrant medleys of finely chopped onions, tomatoes, green chilies, grated carrots, and fresh cilantro, adding a burst of flavor and nutrition. This soy-free, gluten-free recipe is perfect for a hearty breakfast or satisfying dinner. Paired with coconut chutney or spicy sambar, these golden, savory pancakes are an irresistible way to enjoy plant-based comfort food. Plus, the fermentation process and bright toppings make this dish as good for your gut as it is for your taste buds!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Uncooked rice (short-grain or parboiled)
• 0.5 cups Split urad dal (black gram lentils, husked)
• 1 teaspoons Fenugreek seeds
• 2 cups Water (for soaking and blending)
• 0.5 teaspoons Salt
• 2 tablespoons Vegetable oil (for cooking)
• 0.5 cups Red onion (finely chopped)
• 0.5 cups Tomatoes (finely chopped)
• 1 tablespoons Green chilies (finely chopped)
• 2 tablespoons Fresh cilantro (chopped)
• 0.25 cups Carrot (grated)

Directions

Step 1

Rinse the rice and urad dal separately in water until the water runs clear to remove excess starch.

Step 2

Soak the rice in a bowl with 1 cup of water and urad dal in another bowl with 1 cup of water. Add fenugreek seeds to the dal. Let soak for 6 hours or overnight.

Step 3

Drain the rice and blend it with a few tablespoons of water until it forms a smooth paste. Transfer to a large bowl.

Step 4

Drain the urad dal and fenugreek seeds and blend them with a few tablespoons of water until fluffy and smooth. Add this to the rice batter.

Step 5

Combine the batters in the large bowl. Mix well, cover, and let ferment in a warm spot for 8-12 hours, or until the batter has risen and is slightly bubbly.

Step 6

Once fermented, stir the batter and mix in salt.

Step 7

Preheat a non-stick skillet or cast-iron pan on medium heat. Lightly grease the surface with a few drops of oil.

Step 8

Pour a ladleful of batter (about 1/3 cup) onto the pan and spread gently into a thick pancake shape.

Step 9

Sprinkle chopped onions, tomatoes, green chilies, cilantro, and grated carrot on top of the batter.

Step 10

Drizzle a few drops of oil around the edges. Cover with a lid and cook for 2-3 minutes, or until the bottom is golden brown.

Step 11

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

Step 12

Remove from pan and repeat with the remaining batter.

Step 13

Serve hot with coconut chutney or sambar for a full South Indian experience.

Nutrition Facts

Serving size	(1192.6g)

Amount per serving	% Daily Value*
Calories	1763.6

Total Fat 31.4g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1278.4mg	0%
Total Carbohydrate 317.4g	0%
Dietary Fiber 28.2g	0%
Total Sugars 10.5g
Protein 50.2g	0%

Vitamin D 0IU	0%
Calcium 230.0mg	0%
Iron 13.3mg	0%
Potassium 2015.6mg	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: 16.1%

Protein: 11.5%

Carbs: 72.4%