Vegan Onion Uttapam

Delight your taste buds with this flavorful Vegan Onion Uttapam, a South Indian specialty that's both healthy and satisfying. Featuring a naturally fermented batter made from rice, split urad dal, and a hint of fenugreek, this dish boasts a light, tangy base with an irresistibly crispy exterior. Topped with a vibrant medley of finely chopped onions, green chilies, coriander, and tomatoes, each bite is bursting with fresh, savory goodness. Coconut oil adds a subtle richness to the dish, while a drizzle of tempered mustard seeds enhances the flavor profile with a traditional Indian flair. Perfect for breakfast, brunch, or even dinner, this vegan and gluten-free uttapam pairs beautifully with coconut chutney or sambar for an authentic, wholesome experience.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Rice
• 0.25 cup Split Urad Dal (Black Gram Lentils)
• 0.5 teaspoons Fenugreek Seeds
• 1 teaspoon Salt
• 1.5 cups Water
• 1 medium, finely chopped Onion
• 1 finely chopped Green Chilies
• 2 tablespoons, chopped Coriander Leaves
• 1 small, finely chopped Tomato
• 2 tablespoons Coconut Oil
• 0.5 teaspoon Mustard Seeds

Directions

Step 1

Rinse rice and urad dal separately under cold water and soak them in separate bowls. The rice should be soaked for about 6 hours, and the urad dal with fenugreek seeds for at least 4 hours.

Step 2

Drain the soaked rice and dal. In a blender, grind the rice with about one cup of water until smooth. Similarly, grind the urad dal and fenugreek seeds with 0.5 cups of water until smooth and creamy.

Step 3

Combine both batters in a large bowl, add salt, and mix well. Cover the bowl and let it ferment overnight at room temperature. The batter should rise and become slightly frothy.

Step 4

Once fermented, adjust the consistency with a little water if needed. It should be thick yet pourable.

Step 5

Heat a non-stick pan or griddle over medium heat and add a few drops of coconut oil. Once hot, pour a ladle of the batter into the center and spread it slightly to make a thick pancake.

Step 6

Sprinkle chopped onions, green chilies, coriander leaves, and tomatoes evenly on top of the batter. Press them gently with a spatula.

Step 7

Drizzle a little coconut oil around the edges and on top of the uttapam. Cover it with a lid and cook on medium heat for 2-3 minutes until the bottom turns golden brown.

Step 8

In a small pan, heat the remaining coconut oil and add mustard seeds. Allow them to splutter and then pour this fragrant mixture over the uttapam for added flavor.

Step 9

Carefully flip the uttapam and cook for another minute until the onions are slightly caramelized and the other side is cooked.

Step 10

Remove from the pan and serve hot with coconut chutney or sambar.

Nutrition Facts

Serving size	(869.0g)

Amount per serving	% Daily Value*
Calories	748.7

Total Fat 30.2g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3657.7mg	0%
Total Carbohydrate 100.6g	0%
Dietary Fiber 14.0g	0%
Total Sugars 15.6g
Protein 21.0g	0%

Vitamin D 0IU	0%
Calcium 165.9mg	0%
Iron 7.5mg	0%
Potassium 1065.5mg	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: 35.8%

Protein: 11.1%

Carbs: 53.1%