Vegan Vegetable Uttapam
These thick, savory South Indian pancakes are made from a naturally fermented batter of idli rice and urad dal — no eggs, no dairy, no shortcuts. The overnight soak and slow ferment do the real work here, developing a pleasantly tangy flavor and a light, airy texture that you simply can't rush or fake. Each round gets loaded with finely diced tomato, red onion, green bell pepper, and fresh cilantro, all pressed gently into the batter so the vegetables caramelize right into the surface as it cooks. The result is crispy and golden on the outside, soft and pillowy within, with little pops of color and crunch in every bite. Plant-based cooking doesn't get much more satisfying than this — the fermented batter is rich in protein from the lentils, and the whole dish comes together from pantry staples and fresh produce with zero animal products needed. Serve the four uttapam hot off the griddle alongside coconut chutney or sambar for a meal that feels special without being complicated.
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!