Ingredients
- Dosa batter: 2 cups
- Paneer (crumbled): ½ cup
- Onion (finely chopped): 1 small
- Tomato (finely chopped): 1 small
- Capsicum (finely chopped): ¼ cup
- Green chilies (finely chopped): 1-2 (optional)
- Fresh coriander leaves (chopped): 2 tbsp
- Salt: to taste
- Oil or ghee: for cooking
Preparation
In a bowl, mix crumbled paneer, chopped onion, tomato, capsicum, green chilies, coriander leaves, and salt. Set aside.
Heat a non-stick tawa or griddle on medium heat. Grease it lightly with oil or ghee.
Pour a ladleful of dosa batter onto the tawa and spread it gently in a circular motion to make a thick uttapam.
Sprinkle the prepared paneer and vegetable mixture evenly over the batter. Press gently with a spatula so the topping sticks to the batter.
Drizzle a few drops of oil or ghee around the edges of the uttapam. Cover the pan with a lid and cook on low to medium heat for 2-3 minutes.
Flip the uttapam carefully and cook for another 1-2 minutes until the topping is lightly golden and the batter is cooked through.
Remove the paneer uttapam from the tawa and serve hot with coconut chutney, tomato chutney, or sambar.
Serving Size: Makes 3-4 medium-sized uttapams
Notes
- You can add grated carrots or finely chopped spinach for extra nutrition.
- Ensure the batter is slightly thick for fluffy uttapams.
- Adjust the spice level as per your preference by varying the quantity of green chilies.
