Mustard Free Vegan Vegetable Uttapam
These thick, golden South Indian pancakes are built on a naturally fermented batter of idli rice and urad dal, giving them a satisfying tang and a soft, spongy interior that you simply can't rush — and that's exactly what makes them so special. A colorful scatter of 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 entirely plant-based, relying on nothing more than whole grains, lentils, and fresh produce, so there's no need to scrutinize labels for hidden condiments or spice blends that might sneak in unwanted ingredients. Cumin seeds bring warmth and depth to the topping without any of the sharp heat that can make similar dishes tricky to navigate for people avoiding certain spices. Cooking them on a cast iron griddle gives the edges a gorgeous crisp finish while the center stays pillowy — it's a textural contrast that feels almost restaurant-quality at home. Serve them straight off the pan with coconut chutney or a bowl of sambar on the side, and they make a deeply satisfying breakfast, brunch, or light dinner that feels both nourishing and a little celebratory.
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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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