Sugar-Free Uttapam

Dive into the wholesome goodness of Sugar-Free Uttapam, a savory South Indian pancake perfect for breakfast or a light meal. Made from fermented idli rice and urad dal batter, this recipe skips added sugars to focus on natural flavors and nutrition. Topped with a colorful medley of finely chopped onions, tomatoes, grated carrots, cilantro, and a hint of green chili for optional heat, this dish is as vibrant as it is delicious. The fermentation process gives the uttapam a soft, airy texture and adds gut-friendly probiotics, while the use of vegetable oil or ghee ensures a crispy finish. Pair these healthy, sugar-free uttapams with coconut chutney, tangy tomato chutney, or a warm bowl of sambhar for a balanced and satisfying meal that’s gluten-free and naturally delicious. Perfect for health-conscious foodies looking for a comforting, nutrient-packed dish!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Idli rice (parboiled rice)
• 0.25 cup Urad dal (split black gram lentils)
• 0.5 teaspoon Fenugreek seeds
• 0.75 teaspoon Salt
• 1.5 cups Water
• 0.5 cup Onion, finely chopped
• 0.5 cup Tomato, finely chopped
• 0.25 cup Carrot, grated
• 1 unit Green chili, finely chopped (optional)
• 0.25 cup Cilantro (coriander leaves), finely chopped
• 2 tablespoons Vegetable oil or ghee

Directions

Step 1

Thoroughly rinse the idli rice and urad dal separately under running water, then soak them in water for 4-6 hours. Add the fenugreek seeds to the urad dal while soaking.

Step 2

After soaking, drain the water and grind the idli rice to a slightly grainy consistency. Grind the urad dal and fenugreek seeds together into a smooth, fluffy batter, adding water as required.

Step 3

Combine the ground rice and urad dal batters in a large mixing bowl. Add 0.75 teaspoons of salt and mix them well. Cover the bowl and let the batter ferment in a warm place overnight or for 8-10 hours until it rises and becomes airy.

Step 4

Once the batter is fermented, gently stir it. Thin the batter slightly by adding a little water if needed; it should have a thick but pourable consistency.

Step 5

Heat a non-stick or cast-iron skillet over medium heat. Lightly grease the skillet with vegetable oil or ghee.

Step 6

Pour a ladle of batter onto the skillet and spread it gently in a circular motion until it forms a small, thick pancake.

Step 7

Top the uttapam immediately with chopped onions, tomatoes, grated carrots, green chili (optional), and cilantro. Gently press the toppings onto the batter using a spatula.

Step 8

Drizzle a few drops of oil or ghee around the edges of the uttapam and on the surface. Let it cook for 2-3 minutes on medium heat until the bottom turns golden brown.

Step 9

Carefully flip the uttapam and cook the other side for another 1-2 minutes until the toppings are slightly cooked and the uttapam is fully done.

Step 10

Remove from the skillet and serve hot. Repeat the process with the remaining batter.

Step 11

Serve the sugar-free uttapam with coconut chutney, tomato chutney, or sambhar for a complete meal.

Nutrition Facts

Serving size	(1002.6g)

Amount per serving	% Daily Value*
Calories	779.2

Total Fat 29.4g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1863.4mg	0%
Total Carbohydrate 109.0g	0%
Dietary Fiber 16.2g	0%
Total Sugars 11.3g
Protein 21.4g	0%

Vitamin D 0IU	0%
Calcium 197.4mg	0%
Iron 6.3mg	0%
Potassium 1373.9mg	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: 33.7%

Protein: 10.9%

Carbs: 55.5%