High Fructose Corn Syrup Free Vegan Vegetable Uttapam
These thick, savory South Indian pancakes are built entirely from a short list of whole, unprocessed ingredients — fermented rice and lentil batter topped with fresh tomato, onion, bell pepper, and cilantro. Every component is naturally free of added sweeteners, so there's no label-reading required and no risk of sneaky corn-derived syrups hiding in the mix. The fermentation process is where the real magic happens: soaking the rice, urad dal, and fenugreek seeds overnight and then letting the batter rest develops a gentle tang and a light, airy texture that no shortcut can replicate. Once the batter hits a hot cast iron griddle, the edges crisp up beautifully while the center stays soft and pillowy, with the pressed-in vegetables getting just a little char on the flip side. It's a deeply satisfying meal that feels indulgent without relying on anything processed to get there. Serve them straight off the griddle with coconut chutney or sambar for a complete, vibrant plate that works just as well for a weekend brunch as it does for a weeknight dinner.
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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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