Nut-Free Mix Veg Uttapam

Savor the wholesome goodness of Nut-Free Mix Veg Uttapam, a South Indian-inspired savory pancake that’s perfect for a nutritious breakfast or light meal. Made with a naturally fermented batter of urad dal, parboiled rice, and a hint of fenugreek, this recipe delivers a fluffy, flavorful uttapam topped with a vibrant medley of finely chopped vegetables like carrots, tomatoes, bell peppers, and onions. Completely nut-free and loaded with fresh ingredients, this dish is a delightful combination of taste and health. With its crispy edges, soft center, and colorful veggie topping, this uttapam pairs beautifully with coconut chutney or sambar for a satisfying, family-friendly meal. Take your breakfast game to the next level with this easy-to-make, allergy-friendly crowd-pleaser! Perfect for anyone searching for "nut-free Indian recipes" or "healthy savory pancake ideas," this recipe is sure to be a hit.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 0.5 cup Urad dal (split black gram)
• 1.5 cups Parboiled rice
• 0.5 teaspoon Fenugreek seeds
• 1 teaspoon Salt
• 1 medium Carrot
• 1 medium Tomato
• 0.5 medium Green bell pepper
• 1 small Red onion
• 2 small Green chilies
• 0.25 cup Coriander leaves (cilantro)
• 3 tablespoons Oil

Directions

Step 1

Rinse and soak the urad dal and parboiled rice in separate bowls with enough water for about 4-6 hours. Add fenugreek seeds to the urad dal soaking water.

Step 2

After soaking, drain the urad dal and fenugreek seeds, then grind them into a smooth batter with a little water. The batter should be thick and smooth.

Step 3

Drain the rice, grind it separately until smooth, adding minimal water to achieve a thick consistency similar to the urad dal batter.

Step 4

Combine both the batters, mix well, add salt and leave the batter in a warm place to ferment overnight or for at least 8 hours, until it has doubled in volume.

Step 5

Finely chop the carrot, tomato, green bell pepper, red onion, green chilies, and coriander leaves.

Step 6

Mix all the chopped vegetables except coriander with a pinch of salt. This will be the topping for the uttapam.

Step 7

Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.

Step 8

Ladle a portion of the batter onto the skillet, spreading it gently into a thick pancake shape. The uttapam should be around 6 inches in diameter.

Step 9

Immediately sprinkle a handful of the mixed vegetable topping evenly over the batter.

Step 10

Drizzle a little oil around the edges of the uttapam and allow it to cook over medium heat.

Step 11

Once the base is golden brown, flip the uttapam gently and cook the other side until the vegetables are cooked and slightly caramelized.

Step 12

Repeat the process with the remaining batter and topping.

Step 13

Garnish the cooked uttapams with fresh coriander leaves and serve hot with coconut chutney or sambar.

Nutrition Facts

Serving size	908.4 grams (908.4g)

Amount per serving	% Daily Value*
Calories	1242

Total Fat 45.90g	59%
Saturated Fat 3.50g	18%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 3651mg	159%
Total Carbohydrate 172.90g	63%
Dietary Fiber 31.50g	113%
Total Sugars 20.70g
Protein 39.70g	79%

Vitamin D 0IU	0%
Calcium 273mg	21%
Iron 15mg	84%
Potassium 2225mg	47%

*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: 32.7%

Protein: 12.6%

Carbs: 54.7%