This Sunday, my sister-in-law visited us after a long time. I wanted to spend my whole time with her. As my favorite place is kitchen, so I requested her to come over there only, so that we can gossip while making some dishes. Didi is very good at making South Indian dishes. Many a times, I had requested her to show me her culinary expertise in making dosa. She happily agreed to it. So I had kept the batter for fermentation the day before she was due to come and it had fermented nicely. The fermented batter gave me the idea of making paneer uttapam for my second day of blogging marathon under the theme ‘ sandwiches without bread’.
|Urad dal||1 cup|
|Paneer ||250 grams|
|Tomato||1 small, chopped
|Ginger||½ tsp, grated|
|Peas ||¼ cup
|Green chilli||1, chopped finely|
|Coriander leaves||1 tablespoon, chopped|
|Turmeric powder||¼ teaspoon|
|Red chilli powder||¼ teaspoon|
|Coriander powder||½ teaspoon|
|Chat masala||½ teaspoon|
|Salt|| to taste
To make dosa batter, soak 3 cups of rice and 1 cup of split urad dal in water separately. Grind rice and dal to a fine paste using minimum water and mix together. The mixture should be thick. We can adjust consistency after fermentation. Add salt and keep it overnight for fermentation.
For making stuffing, heat 1 tablespoon of oil in a pan. Add cumin seeds and saute till they start spluttering. Add onion and ginger. Saute till onion turns translucent. Add chopped tomato and green chili and cook till tomato turns mushy. Add peas, turmeric powder, red chilli powder, coriander powder, chat masala and give a quick stir. Sprinkle little water and let the peas cook on low flame for 4-5 minutes. Mix in crumbled paneer and let it cook for another 2-3 minutes to absorb the flavors. Put chopped coriander leaves and stir to mix. Take off the flame and keep aside.
Heat a flat surfaced tawa. Grease it with a little oil and reduce heat. Pour a ladleful of battery on the greased tawa and spread it to form a small circle.
Spread 2-3 tablespoons of paneer masala over it.
Cover it with more batter and let it cook for few minutes till it appears a bit dry on the top.
Apply oil and flip the side. Let it cook on the other side as well till light brown.
Take out of the tawa and serve it with coconut chutney, green chutney or tomato sauce.
I am sending this recipe for Blogging Marathon #66 Week 4 Day 2
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66