Celery Free Vegan Vegetable Uttapam
South Indian uttapam is one of those dishes that feels both deeply comforting and genuinely exciting to make from scratch. The batter starts with soaked idli rice and urad dal that ferment overnight into something tangy and alive, giving each thick, spongy pancake a subtle sourness that you simply cannot fake with shortcuts. The colorful topping of diced tomato, red onion, green bell pepper, cilantro, and cumin seeds gets pressed right into the batter before it sets, so every bite delivers a little crunch and brightness against that soft, pillowy base. Because the entire recipe is built from whole grains, legumes, fresh vegetables, and neutral oil, there is nothing here that sneaks in celery or celery-derived ingredients — no hidden seasoning blends, no store-bought spice mixes to second-guess. The fermentation step is what makes this recipe genuinely special; it takes patience, but the payoff is a depth of flavor that makes these uttapam taste like they came from a proper tiffin counter. Serve them hot off the griddle with coconut chutney or a bowl of sambar alongside, and they become a full, satisfying meal that feels celebratory without being complicated.
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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.
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