Turmeric Free Vegan Vegetable Uttapam
These thick, savory South Indian pancakes are made from a naturally fermented batter of idli rice, urad dal, and fenugreek seeds — a process that gives them a subtle tang and a wonderfully soft, spongy interior. The toppings of diced tomato, red onion, green bell pepper, cilantro, and cumin seeds get pressed right into the batter before cooking, so every bite is loaded with fresh vegetables and a little heat from the optional green chili. Many spice blends and store-bought curry bases sneak in turmeric as a default, but this recipe keeps things completely clean — every ingredient is straightforward and easy to verify. The fermentation step does require some planning ahead, but the hands-on work is minimal, and the payoff is a batter that cooks up beautifully golden on a cast iron griddle without any fuss. Served hot with coconut chutney or sambar on the side, these uttapam feel like a proper restaurant-style meal you made entirely at home. They're also fully plant-based, so they work for a wide range of eaters at the table without any substitutions needed.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!