Cinnamon Free Vegan Vegetable Uttapam
These thick, savory South Indian pancakes are built on a naturally fermented batter of idli rice, urad dal, and fenugreek seeds — a combination that creates a wonderfully tangy, airy base without a single spice that could cause concern for those avoiding cinnamon. The toppings are bright and fresh: diced tomato, red onion, green bell pepper, cilantro, and cumin seeds get pressed right into the batter before it sets, so every bite is loaded with color and crunch. The fermentation step is the real magic here — given enough time at room temperature, the batter develops a gentle sourness that makes these uttapam taste complex and deeply satisfying without any shortcuts. Cooking them on a cast iron griddle gives the underside a beautiful golden crust while the vegetable side gets just enough char to bring out a subtle smokiness. The whole process is completely plant-based, relying on nothing but whole grains, lentils, and vegetables, so there are no hidden additives or spice blends to second-guess. Serve them hot straight off the griddle with coconut chutney or sambar on the side, and they make a genuinely impressive breakfast, brunch, or light dinner that feels both comforting and a little special.
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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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