Spiced Paneer And Lentil Uttapam Recipe

About this recipe

Spiced Paneer and Lentil Uttapam is a delightful South Indian-inspired breakfast dish that combines the protein-rich goodness of lentils and paneer with a medley of aromatic Indian spices. This savory, fluffy pancake is made with a base of fermented lentil batter, topped with spiced paneer crumbles, and infused with a balanced spice level to please a variety of palates. Perfect for a family breakfast, this dish is not only filling but also packed with essential nutrients for a moderate activity level and muscle gain goals. Serve warm with coconut chutney or sambar for a wholesome, satisfying meal.

Ingredients

• - Malai Paneer
• 500 g Urad Dal
• - Rice Flour
• 500 g Tomato - Hybrid
• 500 g Onion
• 100 g Salt
• 100G Oleo
• 200 g Dahi
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Wash and soak the urad dal in water for 4-5 hours, then drain and grind into a smooth paste using minimal water.
2. 2. Mix the urad dal paste with rice flour, yogurt, and a pinch of salt to form a thick batter. Cover and let it ferment overnight or for 8-10 hours in a warm place.
3. 3. Heat 1 tablespoon of oil in a pan, add cumin seeds and mustard seeds. Once they splutter, add finely chopped onion, green chili, and tomato. Sauté for 3-4 minutes.
4. 4. Add crumbled paneer, turmeric powder, red chili powder, garam masala, and salt to the pan. Cook for another 2-3 minutes, then stir in chopped coriander leaves. Remove from heat and set aside.
5. 5. Heat a non-stick pan or griddle and lightly grease it with oil. Pour a ladleful of the fermented batter onto the pan and spread it into a thick circle.
6. 6. While the batter is still wet, spread the spiced paneer mixture evenly over the uttapam. Press gently to ensure it sticks.
7. 7. Cook on medium heat for 2-3 minutes, then flip carefully and cook the other side for another 2-3 minutes until golden brown and cooked through.
8. 8. Remove from the pan and repeat with the remaining batter and paneer mixture. Serve warm with coconut chutney or sambar.