Wheat 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 is built entirely from idli rice and urad dal — soaked, blended, and left to ferment until it develops that signature gentle tang — so there's no flour involved at any stage, making it a naturally wheat-free choice without any substitutions or workarounds. Each thick, spongy round gets loaded with fresh tomato, red onion, green bell pepper, cilantro, and cumin seeds pressed right into the surface before it hits the griddle, so the vegetables caramelize and char slightly as the batter cooks through. The result is crispy at the edges, tender in the middle, and packed with color and flavor in every bite. It's the kind of recipe that rewards a little patience — the overnight ferment is where the magic really happens — but the hands-on cooking time is quick and satisfying. Serve them hot off the cast iron with coconut chutney or a bowl of sambar on the side, and this becomes a full, vibrant meal that doesn't feel like it's missing a single thing.
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!