Hazelnut Free Vegan Vegetable Uttapam
South Indian cooking has a way of turning humble pantry staples into something genuinely spectacular, and this thick, savory pancake is a perfect example. The batter starts with soaked idli rice and urad dal that ferment overnight, developing a gentle tang that makes every bite taste complex and alive — no eggs, no dairy, no shortcuts needed. A colorful scatter of tomato, red onion, green bell pepper, and fresh cilantro gets pressed right into the surface before cooking, so the vegetables caramelize and char slightly at the edges while the batter stays soft and pillowy underneath. The whole thing comes together on a cast iron griddle with nothing more than a drizzle of neutral oil, keeping the ingredient list clean and completely free from tree nuts or nut-derived oils. For anyone navigating hazelnut allergies, this is the kind of recipe where you can relax — every component is straightforward, and there are no hidden flavor pastes or specialty sauces that might sneak in a problem ingredient. Served hot alongside coconut chutney or a bowl of sambar, it makes a deeply satisfying breakfast, brunch, or light dinner that feels both nourishing 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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