Paneer Uttapam

I can’t find any Matar Dal in Abidjan. They don’t understand what Matar Dal is...and as a result I can’t make any Dal Bora because of them. I want to make some jhal / spicy curry with them. Ma used to make them on the previous day of Manasa Puja. One can not cook anything on that day. So we had to eat Jol Panta (rice which had been cook on the previous day and then soaked in water overnight in a warm and dry place) with fried dal bora (fried lentils dumplings) and borar jhal (spicy curry with the lentils dumplings). Seems like I can’t make them this year also. Humpphh!!!

My pressure cooker is also not working. The rubber band has breathed its last and now the man in the Indian market wants to sell me a whole new cooker rather than just the rubber band. I really don’t know what to do. Whether I should wait another 6 months or buy a new one. Ohh...such a confusion!!

I love uttapams. They are very easy to make. And you can always be creative with the toppings. So after trying out different combinations of veggies as toppings, I became suddenly aware of making Paneer as the topping. The problem is you can not use solid paneer in topping. So, to save myself from the confusion I crumbled the paneer and mixed with some onion and carrots. It came out really well. And also while making this uttapam, be generous with the paneer. Use large portion, because the crispy crumbled paneer sure adds a difference to the everyday uttapams.

They are very filling. So 2 uttapams are enough for 1 person. Get the full recipe for the batter here. See how to make uttapam with step by step pictures here.

Paneer Uttapam

Serves 1

Ingredient:

2 ladles of Dosa – Idli batter

1 small / half of a medium onion – finely chopped

¼ of a carrot – finely chopped

A handful of coriander leaves – finely chopped

100 gm paneer – grated / crumbles

Salt

A pinch of chat masala (optional)

2 tsp oil

Method:

In a bowl take the crumbled / grated paneer. Mix in the chopped onions, carrots, coriander leaves and salt. Mix to incorporate everything finely.

Now heat the tawa. Check by sprinkling some water. If the water evaporates immediately, your tawa is ready.

Pour a ladle of the idli / dosa batter in the centre of the tawa. Lightly spread a little, if the batter is too thick.

Sprinkle half of the prepared paneer mixture evenly over the spread batter. Sprinkle some salt. Drizzle 1 tsp of oil over them. Then with a spatula / slotted spoon lightly press the paneer masala into the batter, so that when we flip the uttapam everything stays in their place.

Now take the other 1 tsp oil and drizzle them around the edges of the uttapam.

It takes 2-4 minutes to cook for the lower surface of the uttapam. You will know it is cooked when the edges start to leave the tawa on its own, and the uttapam slowly loosens up.

With the help of a slotted spoon, slowly dislocate the uttapam, and flip.

Press the uttapam with the spatula or spoon from the top, and let it cook for 1-2 minutes, so that the toppings get a nice caramelised colour and they become crispy also.

After 1-2 minutes, flip again and transfer to a plate.

Follow the same process with the second ladle of batter too.

Serve hot with your preference of chutney or thick cold curd.

I prefer to sprinkle some chat masala over them before serving.