Sesame Free Vegan Vegetable Uttapam
These thick, savory South Indian pancakes are comfort food at its finest — golden and crisp on the outside, soft and pillowy within, and loaded with colorful vegetables pressed right into the batter. The base is a naturally fermented blend of rice and urad dal, which gives the uttapam its characteristic gentle tang and that satisfying chew you just can't fake with shortcuts. Because the entire recipe is built around whole grains, lentils, and fresh produce, there's no need to scrutinize labels for hidden sesame oil or tahini — common culprits in store-bought flatbreads and restaurant versions of similar dishes. The topping combination of tomato, red onion, green bell pepper, and cilantro gets lightly charred when you flip the uttapam, adding a smoky depth that makes every bite genuinely exciting. Fenugreek seeds in the batter are a small but mighty addition, supporting fermentation and lending a subtle complexity that elevates the whole thing. Serve these hot off the griddle with coconut chutney or sambar and you have a meal that feels special without being fussy.
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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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