Paneer Uttapam Recipe
Paneer Uttapam is a delicious and wholesome South Indian breakfast made with soft, savory dosa batter topped with grated paneer, colorful vegetables like carrots, onions, along with fresh green chilies and coriander.
Servings 3
Calories 532kcal
Equipment
Ingredients
- 2-3 cups dosa batter
- 1 cup paneer grated
- ½ cup onion finely chopped
- ¼ cup carrot shredded
- 1-2 green chilies finely chopped
- 2-3 stalks curry leaves finely chopped
- ¼ cup coriander leaves finely chopped
- ½ teaspoon cumin powder
- ¼ teaspoon garam masala optional
- salt adjust to taste
- oil (or ghee) for cooking uttapam
Instructions
- First, prepare the dosa batter. I used leftover dosa batter for this recipe.
- In a bowl, mix everything: shredded paneer, onions, carrots, green chilies, curry leaves, coriander leaves, roasted cumin powder, garam masala (optional), and salt.
- Heat a tawa or skillet over medium heat and lightly grease it with oil. Pour a ladleful of batter onto the center and gently spread it into a thick, round uttapam.
- Sprinkle the paneer-vegetable toppings mixture evenly over the uttapam. Drizzle a little oil around the edges. Then gently press the toppings into the batter so they stick well.
- Cook for 1-2 minutes till the base is brown. Then flip the uttapam and let it cook till the onions are caramelized and crisp. Make sure not to burn the paneer.
- Remove and transfer to a serving plate. Serve hot with coriander coconut chutney.
Notes
Variations
- You can add vegetables like bell pepper, tomato, and spinach to this paneer uttapam.
- Instead of paneer, you may use shredded extra-firm tofu if you are a vegan.
- You can also sprinkle some shredded cheese to make it kid-friendly.
Nutrition
Calories: 532kcal | Carbohydrates: 73g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 50mg | Sodium: 278mg | Potassium: 90mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1927IU | Vitamin C: 32mg | Calcium: 382mg | Iron: 0.4mg