Low Sugar Vegan Vegetable Uttapam
These thick, savory South Indian pancakes are loaded with fresh tomato, red onion, green bell pepper, and cilantro pressed right into a fermented rice and lentil batter — and every single ingredient is exactly what it sounds like, with no sweeteners hiding anywhere in the mix. The fermentation process is where the magic really happens: soaking the rice, urad dal, and fenugreek seeds overnight and then letting the batter develop that gentle, pleasantly sour tang gives you deep flavor without relying on anything added. For anyone navigating a diet free of added sugars, this kind of recipe is a genuine find — it's satisfying and complex-tasting in a way that doesn't require any shortcuts. The vegetables get pressed into the batter before the flip, so they caramelize slightly against the griddle and become part of the pancake rather than just a topping. Coconut chutney and sambar alongside make this a full, restaurant-worthy meal that comes together entirely from whole, unprocessed ingredients. It takes some planning ahead for the soaking and fermentation, but the hands-on work is minimal and the payoff is absolutely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the batter
- 2 cups idli rice or parboiled rice
- ½ cup urad dal (split black lentils, hulled)
- ¼ tsp fenugreek seeds
- 1 tsp salt
For the toppings
- 1 medium tomato, finely diced
- 1 small red onion, finely diced
- ½ green bell pepper, finely diced
- 1 green chili, finely sliced (optional)
- 2 tbsp fresh cilantro, finely chopped
- ½ tsp cumin seeds
For cooking
- 3–4 tbsp neutral oil, divided (for cooking)
For serving
- coconut chutney, for serving (optional)
- sambar, for serving (optional)
Instructions
- 1
Combine the idli rice, urad dal, and fenugreek seeds in a large bowl. Cover with cold water by at least 2 inches and soak for 6–8 hours or overnight.
- 2
Drain the soaked rice and lentils, reserving about 1 cup of the soaking water. Transfer to a blender and blend, adding the reserved soaking water a little at a time, until the batter is smooth and pourable — it should be slightly thicker than a crepe batter but thinner than a pancake batter, with a consistency similar to heavy cream. You may need up to 1 cup of water total.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!