Oats Free Vegan Vegetable Uttapam
South Indian uttapam is one of those dishes that feels both deeply comforting and genuinely exciting to make from scratch. The batter starts with idli rice and urad dal soaked overnight, then ferments until it develops that signature gentle tang — no grains beyond rice and lentils, which makes this naturally free from oats and any related concerns. The thick, savory pancakes get loaded with fresh tomato, red onion, green bell pepper, cilantro, and cumin seeds pressed right into the surface before hitting the hot griddle, so every bite has a little crunch and a little char. Because the entire recipe builds from whole, simple plant-based ingredients, there's nothing hidden to second-guess — just clean, wholesome cooking from the ground up. The fermentation step does require some planning ahead, but the hands-on effort is minimal and the payoff is enormous: golden, lacy-edged pancakes with a soft, pillowy center that hold their toppings beautifully. Serve them straight off the cast iron with coconut chutney or a bowl of sambar on the side and this becomes a full, satisfying meal that feels like a real occasion.
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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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