I usually make uttapam from leftover idli/dosa batter. The main difference between uttapam and dosa is that uttapams are slightly thicker than dosas and are topped up with different savory toppings. In this recipe, we have topped it with some Indian cottage cheese which is nothing but fresh paneer, and some vegetables to add to the crunch. The toppings are usually added to the uttapam as it cooks on the griddle/tawa, so they cook along with the batter. Uttapam is also a common street food and healthy too since it is rich in carbohydrates and contains no sugar or saturated fats. Use less oil while preparing and load up on the vegetables to keep them healthier. Furthermore, here are some important tips for a perfect uttapam recipe. Prepare the batter with 3:1 ratio of rice and urad dal. I have used normal sona masuri rice, however, you can use any idli rice or dosa rice. Lastly, if you are using an idli batter, make sure the batter is a bit thin but comparatively thicker than the dosa batter. This is a great Lunch box recipe for kids. It’s healthy and tasty. I usually make mini paneer uttapam to pack for kids lunchboxes.
Mini Paneer Uttapam + Tomato Ketchup + Carrot Sticks
How to Make Paneer Uttapam
First, prepare Dosa batter. I used leftover dosa batter for this recipe. In a bowl, mix everything together except the dosa batter. Heat a pan/tawa on medium flame. Add a little oil and pour a ladleful of the batter. Spread evenly, slightly thick. Sprinkle paneer-veg topping on uttapam. Add oil around the edges and close the lid. Cook for 1-2 minutes till the base is brown. After a minute or two, flip the uttapam and let it cook till the onions are caramelized and crisp. Remove and transfer to a serving plate. Serve hot with coconut chutney and sambar.
More Breakfast Recipes
Vegetable Panniyaram (Paddu) Restaurant Style Upma Podi Idli Poha Neer Dosa
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