Hyderabadi Masala Paneer Uttapam Recipe

About this recipe

Hyderabadi Masala Paneer Uttapam is a delightful South Indian breakfast dish with a flavorful twist of Hyderabadi spices. This recipe features soft and fluffy uttapams made from fermented rice and lentil batter, topped with spiced paneer cubes, fresh vegetables, and a blend of aromatic masalas. The mildly spiced paneer topping adds richness and texture, making it a balanced and wholesome meal that is perfect for active mornings. Serve it with coconut chutney or tangy tomato chutney for a complete breakfast experience.

Ingredients

• 1 Kg Idly/Dosa Batter
• 200 g Paneer
• 500 g Onion
• 500 g Tomato - Hybrid
• loose Ginger
• 250 ml Olive Oil
• - Grated Coconut
• 500 g Capsicum Green
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat 1/2 tbsp of oil in a pan and add cumin seeds. Once they splutter, add grated ginger and green chilies, and sauté for a minute.
2. 2. Add the chopped onion, tomato, and bell pepper to the pan. Cook for 3-4 minutes until the vegetables soften slightly.
3. 3. Add turmeric powder, red chili powder, garam masala, and salt to the vegetables. Mix well and cook for another 2 minutes.
4. 4. Add the paneer cubes to the pan and gently stir to coat them with the masala. Cook for 2-3 minutes, ensuring the paneer remains soft. Remove from heat and let the mixture cool slightly.
5. 5. Heat a non-stick skillet or tawa over medium heat. Pour a ladleful of dosa batter onto the skillet and spread it gently to form a small, thick pancake.
6. 6. While the batter is still wet, evenly spread a portion of the prepared paneer masala mixture on top of the uttapam. Press gently with a spatula.
7. 7. Drizzle a few drops of oil around the edges of the uttapam and cover with a lid. Cook for 2-3 minutes on medium heat until the bottom is golden brown.
8. 8. Flip the uttapam carefully and cook the other side for 1-2 minutes until the paneer topping is slightly crisp.
9. 9. Remove from the skillet and repeat the process with the remaining batter and paneer topping.
10. 10. Garnish with fresh coriander leaves and grated coconut (if using). Serve hot with coconut chutney or tomato chutney.