Paneer Uthappam

Recipe by
Total Time:
12.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 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.