Uthappam is a kind of dosa which is very famous in south India. Basically it is made out of dosa batter only. Almost all vegetables can be added to the uthappam. We can make different types like Onion uthappam, Tomato uthappam, Vegetable uthappam, Paneer uthappam, and Capsicum uthappam.Here is the recipe of Paneer Uthappam. This is one of the regular breakfast in my family. It is served with coconut chutney and sambhar.
Ingredients of Paneer Uthappam
For Batter
* 3 cups rice (washed and soaked overnight)
* 1 cup skinless split urad daal (skinless gram) (washed and soaked overnight)
* 3/4 tsp fenugreek seeds
* Salt to taste
* Vegetable/ canola/ sunflower cooking oil
For Filling:
* 100 g – paneer, grated
* 1½ cup – onion, finely chopped
* 1½ cup – tomato, chopped (discard seeds)
* 2 tsp – green chilies, finely chopped
* 2 tbsp – coriander leaves, chopped
* Salt to taste
Method of Paneer Uthappam
For Batter
1. Having soaked both rice and dal separately, wash well with plenty of water, add fenugreek seeds, fill enough water and soak overnight.
2· The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind – adding very little water if necessary – to a smooth yet slightly grainy paste .
3· Put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.
4· Now add salt to taste and keep the batter aside for fermentation in a warm, dark spot, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make Uthappams.
For Filling
Mix all the ingredients together.
For making Uthappam
1· Heat the iron griddle or non-stick tawa well.
2. When it becomes hot enough, place a laddle of the batter and spread it (it should be thick than a normal dosa). Sprinkle some filling on top of the batter evently and than sprinkle some oil over the filling and cook for about 1 minute.
3. When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked.
4. Serve hot with Coconut Chutney and sambar.