Carrageenan Free Vegan Vegetable Uttapam
These thick, savory South Indian pancakes are built on a naturally fermented batter of idli rice and urad dal — no dairy, no additives, just whole ingredients doing all the work. The overnight soak and ferment develop a gentle tang that makes the batter light and complex, while a colorful scatter of tomato, red onion, green bell pepper, and fresh cilantro gets pressed right into the surface before cooking. Many store-bought or restaurant versions of dishes like this can sneak in processed thickeners or dairy-based accompaniments, but here every component is straightforward and clean from start to finish. The cast iron griddle does the heavy lifting, giving each uttapam a deeply golden underside and lightly charred vegetable edges that are genuinely hard to resist. Cumin seeds tucked into the topping add little pops of warmth, and the optional coconut chutney and sambar on the side turn a simple pancake into a full, satisfying meal. It takes some planning ahead for the soaking and fermenting, but the hands-on time is minimal and the payoff — crispy edges, a soft center, and a pile of caramelized vegetables — 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!