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2 cup - parboiled
1/2 cup - black gram (urad) dal
1/2 tsp -
salt to taste
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
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.
Mix all the ingredients together.
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.