Paleo Indian Uttapam Recipe – Almond Flour & Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Paleo Indian Uttapam Recipe – Almond Flour & Coconut Milk

Hey everyone! If you’re anything like me, you absolutely love a good Uttapam. It’s one of those dishes that just screams “comfort food,” but can sometimes feel a little…heavy. I was determined to create a lighter, healthier version that still delivered on all that amazing flavor. And honestly? This Paleo Indian Uttapam recipe, made with almond flour and coconut milk, is a total winner. It’s fluffy, slightly crispy, and packed with deliciousness. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your grandma’s Uttapam (though, with all due respect to grandmas!). It’s a fantastic option if you’re following a Paleo or gluten-free lifestyle. It’s surprisingly easy to make, comes together quickly, and is incredibly versatile. Plus, the vibrant colors from the turmeric and Kashmiri chili powder just make it so appealing. I first made this when trying to recreate some of my favorite Indian street foods with healthier ingredients, and it quickly became a family favorite.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful Uttapams:

• ?? cup Almond Flour
• ?? cup Tapioca Flour
• 1 cup Coconut Milk
• 1 tsp salt
• ?? tsp Kashmiri Chili Powder
• ?? tsp Turmeric Powder
• ?? tsp freshly ground black pepper
• ?? red onion, finely chopped
• 1 handful cilantro leaves, chopped
• 1 serrano pepper, minced (adjust to your spice preference!)
• ?? inch ginger, grated
• Enough to shallow fry oil/fat of choice (Coconut oil or ghee work beautifully!)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Almond Flour: Benefits and Substitutions

Almond flour is the star here, giving the Uttapam a lovely texture and nutty flavor. It’s also a fantastic source of Vitamin E and healthy fats. If you’re not a fan of almond flour, you could try a blend of cashew flour and coconut flour, but the texture will be slightly different.

Tapioca Flour: Role in Texture

Don’t skip the tapioca flour! It’s what gives these Uttapams that slightly chewy, satisfying texture. It acts as a binder and helps create a lovely crispness when cooked.

Coconut Milk: Full-Fat vs. Light

I highly recommend using full-fat coconut milk for the richest flavor and best texture. Light coconut milk will work in a pinch, but the Uttapams might be a little less fluffy. About 400ml is what you’re looking for.

Kashmiri Chili Powder: Flavor and Color Profile

Kashmiri chili powder isn’t about heat; it’s about color and a mild, fruity flavor. It gives the Uttapams that beautiful reddish hue without making them fiery hot. If you can’t find it, you can substitute with regular chili powder, but use a smaller amount and be mindful of the spice level.

Regional Variations in Uttapam

Uttapam is a South Indian staple, but you’ll find variations all over the country! Some regions add finely chopped vegetables like carrots or peas directly into the batter. Others top them with a spicy tomato chutney. Feel free to get creative!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the almond flour, tapioca flour, coconut milk, salt, Kashmiri chili powder, turmeric powder, and black pepper. Give it a good mix until everything is smooth and well combined. No lumps allowed!
2. Now, stir in the chopped red onion, cilantro, minced serrano pepper, and grated ginger. Make sure everything is evenly distributed throughout the batter.
3. Heat a sauté pan (cast iron is ideal!) over low-medium heat. Add enough oil or fat of your choice to lightly coat the pan.
4. Pour about ½ cup of batter onto the hot pan and gently spread it into a circular shape. Don’t worry about making it perfect – rustic is charming!
5. Cook for 3-4 minutes per side, drizzling a little extra oil around the edges before flipping. This helps create those beautifully crispy edges we all crave.
6. Repeat with the remaining batter, adding more oil as needed.
7. Serve hot with your favorite chutney or paleo-friendly ketchup!

Expert Tips

• Don’t overcrowd the pan: Cook Uttapams one at a time for the best results.
• Heat control is key: Keep the heat at medium-low to prevent burning.
• Patience is a virtue: Let the Uttapam cook undisturbed for a few minutes per side to develop that golden-brown color.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is naturally gluten-free, but to make it fully vegan, just ensure your oil/fat of choice is plant-based (coconut oil is perfect!).

Gluten-Free Confirmation

Rest assured, this recipe is 100% gluten-free thanks to the almond and tapioca flour!

Spice Level Adjustment (Mild to Spicy)

Adjust the amount of serrano pepper to control the heat. Remove the seeds for a milder flavor. My kids prefer it super mild, so I often skip the serrano pepper altogether for them.

Festival Adaptations (e.g., Ganesh Chaturthi)

During Ganesh Chaturthi, Uttapam is often made with a variety of toppings and offered as prasad. Feel free to add grated coconut or chopped cashews to the batter for a festive touch.

Serving Suggestions

Uttapam is fantastic on its own, but even better with accompaniments! I love serving it with:

• Green chutney (a must!)
• Paleo ketchup
• Sambar (a lentil-based vegetable stew)
• Coconut chutney

Storage Instructions

Leftover Uttapam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or toaster oven to restore some of the crispness.

FAQs

Let’s answer some common questions!

Can I make the batter ahead of time?
Yes, you can! The batter will thicken as it sits, so you might need to add a splash of coconut milk to thin it out before cooking.

What is the best oil to use for cooking Uttapam?
Coconut oil or ghee are my go-to choices for their flavor and high smoke point.

Can I use a different type of flour blend?
You can experiment, but the texture might change. A blend of cashew flour and coconut flour could work, but almond flour and tapioca flour give the best results.

How do I achieve perfectly crispy edges?
Drizzling a little extra oil around the edges before flipping is the key!

What is the origin of Uttapam and its cultural significance?
Uttapam originated in South India and is a popular breakfast and snack dish. It’s often associated with festivals and celebrations and is considered a comforting and nourishing food.