Citrus Free Vegan Vegetable Uttapam
South Indian uttapam is one of those dishes that rewards patience — the long soak and overnight ferment transform humble rice and lentils into a batter with a gently tangy, complex flavor that no shortcut can replicate. These thick, savory pancakes are topped with a colorful mix of tomato, red onion, green bell pepper, and cilantro pressed right into the surface before cooking, so every bite is loaded with fresh vegetable flavor and a little heat if you opt in on the green chili. The whole recipe is naturally free from citrus at every stage — no lemon juice in the batter, no lime in the toppings — because the fermentation process does all the acidic heavy lifting on its own. That fermented sourness is the real magic here, giving the uttapam a depth that tastes far more involved than the short ingredient list suggests. Cooking them on a cast iron griddle gets the underside beautifully golden while the vegetable side picks up just enough char to add a smoky edge. Served hot alongside coconut chutney or a bowl of sambar, this is a deeply satisfying plant-based meal that works just as well for a leisurely weekend brunch as it does for dinner. If you've never made uttapam before, the process is straightforward once you plan ahead for the soaking and fermentation time.
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!