Paneer Uttapam
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.
Very easy uttapam recipe. I look forward to trying it out...
ReplyDelete