Lupin Free Vegan Vegetable Uttapam
These thick, savory South Indian pancakes are built on a naturally fermented batter of idli rice and urad dal, giving them a subtle tang and a satisfying chew that you simply can't rush — and honestly, the wait is worth every minute. A colorful scatter of diced tomato, red onion, green bell pepper, and fresh cilantro gets pressed right into the surface before cooking, so every bite is loaded with bright, lightly charred vegetables. The whole recipe is built from whole grains, legumes, and fresh produce, with no wheat, no additives, and nothing that would raise a flag for anyone avoiding lupin or lupin-derived ingredients. That matters more than it might seem, since lupin flour has quietly crept into a surprising number of flatbreads and savory pancake mixes on store shelves. Making the batter yourself from scratch puts you fully in control of what goes into it. Serve them straight off the griddle with coconut chutney or a bowl of sambar on the side, and they make a genuinely impressive breakfast, brunch, or light dinner that feels special without being complicated.
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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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