Paneer uttapam recipe

In a large bowl, soak black gram dal, raw rice, fenugreek seeds for 5-6 hours. Drain off the water and blend to smooth paste adding water as required

Now cover and rest in a warm place for 8-10 hours or till the batter ferments and doubles. After 8 hours, the batter doubles indicating well fermented with air pockets present. Add salt to the batter and mix gently without disturbing the air pockets.

Now wash the vegetables and chop them finely.

Grate the paneer and mix it with chopped vegetables.

Heat a tawa/griddle and grease it lightly with oil for a minute. Lower the flame and scoop a ladle full of the batter and pour it over the griddle. It has to be thick, so just spread it lightly. Pour few drops of oil along the sides of the uttapam. Sprinkle chopped veggies and paneer mixture and let it cook for 2 minutes. Turn it over and let the other side also cook for a minute.

Serve hot along with chutney.