Vegan Uttapam

Indulge in the wholesome flavors of South India with this Vegan Uttapam recipe, a savory rice and lentil pancake topped with vibrant veggies for a nutritious and satisfying meal. Made with a naturally fermented batter of parboiled rice, urad dal, and fenugreek seeds, this recipe delivers a fluffy, tangy base that’s packed with probiotics. Fresh toppings of finely chopped tomatoes, onions, green chilies, grated carrots, and cilantro add a burst of color and crunch to each bite. Perfectly golden and lightly crisp on the edges, these uttapams are cooked with minimal oil, making them both healthy and delicious. Serve hot with coconut chutney, tangy tomato chutney, or vegan sambar for an authentic plant-based Indian breakfast or snack. Easy to customize and bursting with flavor, this vegan uttapam is sure to become a family favorite!

Nutriscore Rating: 74/100

Prep Time:480 mins

Cook Time:20 mins

Total Time:500 mins

Servings: 4

Ingredients

• 1.5 cups Parboiled rice
• 0.5 cups Split black gram (urad dal)
• 0.5 teaspoons Fenugreek seeds
• 1 teaspoons Salt
• 1.5 cups Water
• 1 medium Tomatoes (finely chopped)
• 1 small Onion (finely chopped)
• 1 small Green chili (finely chopped)
• 0.25 cups Carrot (grated)
• 2 tablespoons Fresh cilantro (finely chopped)
• 2 tablespoons Oil (for cooking)

Directions

Step 1

Wash and rinse the parboiled rice, split black gram (urad dal), and fenugreek seeds separately. Soak them in water for at least 4-6 hours.

Step 2

After soaking, drain the water and blend the rice, urad dal, and fenugreek seeds with about 1.5 cups of water until the mixture forms a smooth batter. The consistency should be thick but slightly pourable.

Step 3

Transfer the batter to a large container, cover it, and allow it to ferment in a warm place for 8-12 hours or overnight. The batter should rise and double in volume.

Step 4

Once fermented, stir the batter gently and add salt to taste. Do not overmix to avoid deflating the batter.

Step 5

Prepare the vegetable toppings by finely chopping the tomatoes, onion, green chili, and cilantro, and grating the carrot.

Step 6

Heat a non-stick skillet over medium heat and lightly grease it with oil.

Step 7

Pour a ladleful of batter onto the skillet and spread it gently into a thick pancake about 6-8 inches in diameter. Do not make it too thin.

Step 8

Sprinkle the chopped vegetables (tomatoes, onions, green chili, carrot, and cilantro) evenly on top of the batter while it is still wet.

Step 9

Drizzle a few drops of oil around the edges of the uttapam and cook on medium heat for 2-3 minutes until the edges start to lift and the bottom turns light golden brown.

Step 10

Flip the uttapam carefully with a spatula and cook the other side for another 1-2 minutes until the vegetables on top are slightly cooked and aromatic.

Step 11

Transfer the uttapam to a plate and repeat the process with the remaining batter and toppings.

Step 12

Serve hot with coconut chutney, tomato chutney, or vegan sambar.

Nutrition Facts

Serving size	(1072.5g)

Amount per serving	% Daily Value*
Calories	1040.0

Total Fat 31.4g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2466.6mg	0%
Total Carbohydrate 157.5g	0%
Dietary Fiber 28.2g	0%
Total Sugars 10.3g
Protein 37.2g	0%

Vitamin D 0IU	0%
Calcium 238.9mg	0%
Iron 13.4mg	0%
Potassium 1837.7mg	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: 26.6%

Protein: 14.0%

Carbs: 59.4%