Eggless Vegan Vegetable Uttapam
Uttapam is one of South India's most satisfying street foods — thick, spongy savory pancakes loaded with fresh vegetables and cooked until the edges go golden and the toppings get just a little charred. What makes this version so naturally plant-based is the batter itself: just rice, urad dal, fenugreek seeds, and water, fermented overnight until pleasantly sour and full of depth. No eggs, no dairy, no binders needed — the fermentation process does all the heavy lifting to give the batter its lift and that signature tang. The colorful scatter of tomato, red onion, green bell pepper, and cilantro gets pressed right into the batter before it sets, so every bite has crunch, freshness, and a little heat if you go for the green chili. Cooking on a cast iron griddle gives the underside a beautifully crisp, golden crust while the inside stays soft and pillowy. Served hot alongside coconut chutney or sambar, this is a deeply comforting meal that happens to be completely free of animal products without any compromise on flavor or texture.
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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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