Refer to this vegan South Indian uttapam recipe

What is the story

Uttapamthe thick, pancake-like staple of South India, has graced breakfast tables for centuries.

Traditionally made from rice and lentil paste, it’s a versatile canvas for vibrant vegetarian fillings.

Our version stays true to the original but is vegan and egg-free to meet modern dietary preferences.

Ready to master this ancient art? Let’s go cook.

Gather the following ingredients

The ingredients you need to prepare a vegan uttapam include a cup of rice flour, half a cup of semolina (rava), half a cup of all-purpose flour, a cup of sour curd (vegan yogurt), water as needed to make the dough, salt to taste, one finely chopped onion, one finely chopped tomato, a quarter cup of grated carrot, two finely chopped green chillies (optional), fresh coriander leaves for garnish and oil for cooking.

Prepare the dough

In a large bowl, combine the rice flour, semolina and all-purpose flour.

Add the vegan yogurt and stir well to avoid lumps. Gradually add water until the batter is thick but pourable, similar to pancake batter.

Season with salt to taste.

Leave to rest for an hour. This step is crucial because it allows the semolina to soften and swell, which is essential to obtain the perfect uttapam texture.

Personalize your toppings

While your dough rests, unleash your inner artist by preparing your vibrant vegetarian toppings!

Finely chop the onions, tomatoes, carrots and green chilies (if you’re feeling adventurous)

This step allows everyone to personalize their uttapam masterpiece to their taste or diet.

It’s not just a meal, it’s an art form where each piece (or should we say, crepe) is one of a kind.

Cook your uttapam

Heat a non-stick pan over medium heat and lightly grease it with oil.

Pour a ladle of batter into the pan and gently spread it into a thick pancake shape.

Sprinkle the top with vegetables of your choice as well as a few fresh coriander leaves.

Pour a little oil around the edges and cook over medium heat until the bottom turns golden brown.

Serve hot

Once golden on one side, carefully flip using a spatula and cook the other side until golden.

Make sure the vegetables are lightly caramelized while still retaining their crunch.

Serve it hot with coconut chutney or sambar. It will not only be super delicious, but also Instagram-worthy – a true reflection of your culinary skills in vegan South Indian preparation. uttapam.