Nut-Free Uttapam

Fluffy, savory, and completely nut-free, this Nut-Free Uttapam is a hearty South Indian delicacy perfect for breakfast or a light meal! Made with a thick dosa batter, this recipe comes to life when topped with a colorful medley of finely chopped onion, tomato, grated carrot, cilantro, and an optional kick from green chili. Gently cooked on a skillet with a drizzle of oil or ghee, these uttapams achieve a beautiful golden crust while remaining soft and satisfying on the inside. Ideal for those with nut allergies, this recipe guarantees an allergen-friendly, wholesome dish without compromising on authentic flavors. Serve these veggie-packed uttapams with nut-free coconut chutney or a bowl of tangy sambar for a delightful and nourishing South Indian experience!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Dosa batter (store-bought or homemade, nut-free)
• 1 medium Onion, finely chopped
• 1 medium Tomato, finely chopped
• 1 small Green chili, finely chopped (optional)
• 1 medium Grated carrot
• 2 tablespoons Cilantro, chopped
• 0.25 teaspoons Salt (if needed for topping)
• 2 tablespoons Oil or ghee (for cooking)

Directions

Step 1

1. If using store-bought dosa batter, ensure it is nut-free by checking the ingredient label. If making homemade batter, ensure the process uses rice and urad dal (black gram) without adding any peanut or nut-based ingredients.

Step 2

2. Preheat a non-stick or cast-iron skillet on medium heat.

Step 3

3. In a mixing bowl, combine the chopped onion, tomato, green chili (optional), grated carrot, and cilantro. Sprinkle a pinch of salt and mix well.

Step 4

4. Lightly grease the skillet with a few drops of oil or ghee.

Step 5

5. Pour one ladleful of dosa batter onto the skillet and spread it gently into a thick circle, about 6-8 inches in diameter. Uttapams are thicker than regular dosas.

Step 6

6. Evenly sprinkle about 2-3 tablespoons of the vegetable mixture over the top of the batter while it's still wet.

Step 7

7. Gently press the veggies into the batter using a spatula so they stick well.

Step 8

8. Drizzle a few drops of oil or ghee around the edges of the uttapam and over the vegetables.

Step 9

9. Cook for 2-3 minutes on medium heat until the bottom turns golden brown and releases easily from the pan.

Step 10

10. Flip the uttapam carefully using a spatula and cook for another 2-3 minutes, allowing the vegetables to cook slightly while the other side turns golden brown.

Step 11

11. Repeat the process with the remaining batter and vegetable mixture.

Step 12

12. Serve the nut-free uttapams hot with coconut chutney (made nut-free by using roasted gram dal) and/or sambar.

Nutrition Facts

Serving size	863.6 grams (863.6g)

Amount per serving	% Daily Value*
Calories	995

Total Fat 31.90g	41%
Saturated Fat 18.40g	92%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 1591mg	69%
Total Carbohydrate 154.60g	56%
Dietary Fiber 13.40g	48%
Total Sugars 16.30g
Protein 22.70g	45%

Vitamin D 0IU	0%
Calcium 111mg	9%
Iron 6mg	32%
Potassium 1125mg	24%

*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: 28.8%

Protein: 9.1%

Carbs: 62.1%