Gluten-Free Uttapam

Treat yourself to a delicious and wholesome twist on a South Indian classic with this Gluten-Free Uttapam recipe! Made with a batter combining gluten-free rice flour and urad dal flour, this dish is perfect for those following a gluten-free diet. Each uttapam is topped with a vibrant medley of finely grated carrots, diced onions, juicy tomatoes, green chili, and fresh cilantro, creating a colorful and flavorful pancake. Lightly crisp on the outside and soft on the inside, these uttapams are quick to make and pair beautifully with coconut chutney or sambar. Perfect for breakfast, lunch, or a light dinner, this recipe is a satisfying way to enjoy traditional flavors in a gluten-free way. Plus, it's easy to customize with your favorite toppings!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Gluten-free rice flour
• 0.5 cup Gluten-free urad dal flour
• 1 cup Yogurt (dairy or plant-based)
• 0.75 cup Water
• 0.5 teaspoon Salt
• 0.5 cup Carrot, finely grated
• 0.25 cup Onion, finely chopped
• 0.25 cup Tomato, finely chopped
• 1 small Green chili, finely chopped
• 2 tablespoons Cilantro, finely chopped
• 2 tablespoons Oil (neutral, for cooking)

Directions

Step 1

In a large mixing bowl, combine the gluten-free rice flour, urad dal flour, yogurt, water, and salt. Mix well to form a smooth, thick pancake batter. Adjust the consistency with more water if needed—it should be pourable but not runny. Let the batter rest for 10 minutes.

Step 2

While the batter rests, prepare the vegetable toppings. Finely chop the onion, tomato, green chili, and cilantro. Grate the carrot.

Step 3

Heat a non-stick or cast-iron skillet over medium heat. Once hot, add a few drops of oil and spread it evenly using a small brush or paper towel.

Step 4

Pour a ladleful of batter onto the skillet and spread it gently in a circular motion to form a small, thick pancake (about 6 inches in diameter).

Step 5

Sprinkle a portion of the chopped vegetables (carrot, onion, tomato, chili, and cilantro) evenly over the top of the batter while it is still wet.

Step 6

Drizzle a few drops of oil around the edges of the uttapam and press the vegetables lightly into the batter using a spatula.

Step 7

Cover the skillet with a lid and cook on medium heat for about 2–3 minutes, or until the bottom is golden brown and the top is set.

Step 8

Flip the uttapam carefully and cook the other side for another 2 minutes until the vegetables are slightly caramelized and the pancake is cooked through.

Step 9

Remove the uttapam from the skillet and repeat the process with the remaining batter and vegetables.

Step 10

Serve the gluten-free uttapam hot with coconut chutney or sambar for a traditional South Indian meal.

Nutrition Facts

Serving size	879.5 grams (879.5g)

Amount per serving	% Daily Value*
Calories	1133

Total Fat 35.90g	46%
Saturated Fat 7.80g	39%
Polyunsaturated Fat 0.00g
Cholesterol 16mg	5%
Sodium 1381mg	60%
Total Carbohydrate 170.60g	62%
Dietary Fiber 19.30g	69%
Total Sugars 26.00g
Protein 32.70g	65%

Vitamin D 126IU	631%
Calcium 410mg	32%
Iron 6mg	34%
Potassium 1683mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.4%

Protein: 11.5%

Carbs: 60.1%