Nitrate & Nitrite Free Vegan Vegetable Uttapam
South Indian cooking is full of brilliant fermented batters, and this thick, savory pancake is one of the most satisfying ways to use one. Soaked rice and urad dal are blended smooth and left to ferment overnight, developing a gentle tang that makes every bite taste deeply alive — no additives, no shortcuts, just time doing its work. The colorful scatter of tomato, red onion, green bell pepper, and fresh cilantro gets pressed right into the batter before it hits the griddle, so the vegetables caramelize at the edges and become part of the pancake itself. Because every ingredient here is a whole, unprocessed plant food, there's nothing to scrutinize on a label and no cured or preserved items to navigate — it's naturally free of the preservatives that sneak into so many convenience foods. The fermentation step is the only thing that requires planning ahead; the actual cooking is quick, meditative, and deeply satisfying on a cast iron griddle. Serve these hot with coconut chutney or a bowl of sambar on the side and you have a complete, nourishing meal that feels like a treat.
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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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