Ingredients

• For Batter:
• 2 cup - parboiled rice
• 1/2 cup - black gram (urad) dal
• 1/2 tsp - fenugreek seeds
• salt to taste
• For Filling:
• 100 g - paneer, grated
• 1/2 cup - onion, finely chopped
• 1/2 cup - tomato, chopped (discard seeds)
• 2 tsp - green chillies, finely chopped
• 2 tbsp - coriander leaves, chopped
• 1/2 tsp - salt

How to Make Paneer Uthappam

• For batter:
• Wash and soak rice in water for 4 hours.
• Wash and soak dal with fenugreek seeds for 1 hour.
• Grind the dal using the water in which it was soaked, till light and fluffy.
• Grind the rice into smooth batter.
• Mix the rice and dal batters together.
• Add salt to taste and mix well.
• Add water if needed to make a thick pouring batter.
• Keep covered overnight to ferment.
• For filling:
• Mix all the ingredients together.
• For uthappam:
• Heat a non-stick dosa pan on moderate heat.
• Pour a ladle full of batter and spread to a circle of about half centimetre thickness.
• Pour half a tsp of oil all around it.
• Sprinkle some filling on top and oil over the filling.
• When the under side of uthappam is cooked and the top side is lightly set, carefully turn it over.
• Pour half a tsp of oil around it and cook the under side on low heat.
• Serve hot with coconut or tomato chutney.
• Use all the batter and filling thus.