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CHANA PANEER UTTAPPAM

Uttapam Is Dosa’s Chubby Cousin – Now With More Protein!

Enjoy this thick, dosa-style uttapam packed with protein from chana dal and paneer. With the crunch of veggies and a golden sesame-panner topping, this no-fermentation recipe is perfect for busy mornings or quick meals. No need for chutney—it's delicious on its own or with a simple pickle. A must-try high-protein Indian dish that’s light, flavorful, and satisfying without being deep-fried.


EXPLORE CHUTNEYS RECIPE'S    

High-protein chana dal uttapam with crumbled paneer and red chilli flakes, cooked crisp and served hot—no side chutney needed.¯

Flip It Like You Mean It – Uttapam Edition!

uJUMP TO RECIPE

Use soaked chana dal for better blending and fluffier batter. For smooth texture, blend with cold water. Whisk well to aerate before adding ENO. Don’t add ENO too early—mix it just before cooking. Spread batter thick like mini uttapams for a soft center and crispy edges. Sprinkle paneer and sesame while batter is still wet. Roast slowly to achieve golden texture. Serve fresh without chutney—try it with pickle or spiced curd.

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     Step-by-Step Recipe : From Batter to Platter – The Glow-Up Guide​

INGREDIENTS

To Grind:

  • ½ cup soaked chana dal (overnight)
  • ¼ cup boiled potato (aloo)
  • 2 tbsp sooji (semolina)
  • 1 green chilli
  • 1 tbsp lemon juice
  • ½ cup water
  • ½ tbsp oil
  • ½ tsp sugar
  • Salt to taste

To Mix:

  • 2 tbsp finely chopped onion
  • 1 tbsp grated carrot
  • 1.5 tbsp chopped coriander leaves
  • 1 tsp coriander powder
  • 1 tsp chaat masala
  • ½ tsp crushed ajwain
  • ½ tsp ENO fruit salt

For Topping & Cooking:

  • ½ tsp sesame seeds (for sprinkling)
  • 20g paneer (crumbled or cubed)
  • ½ tsp red chilli flakes
  • Oil for roasting
​Crispy veg uttapam made with chana dal, veggies, and paneer, perfect as a complete standalone meal with no dips required.

PREPARATION STEPS

Grind the Base:
Grind soaked chana dal, aloo, sooji, green chilli, lemon juice, water, oil, sugar, and salt into a smooth batter.

Whisk the Batter:
Transfer the batter into a bowl. Whisk for 2 minutes to aerate.

Mix the Flavors:
Add onion, carrot, coriander leaves, coriander powder, chaat masala, and ajwain. Mix well.

Activate Batter:
Add ENO just before cooking. Mix quickly and thoroughly.

Cook the Uttapam:
Heat a pan on low-medium flame. Pour 3 ladles of batter and gently spread thick like UTTAPPAM. Sprinkle paneer, sesame, and chilli flakes. Drizzle oil and cook on both sides till golden brown.

Serve Hot:
Best enjoyed as is or with a tangy pickle of your choice.


No ferment, no wait, just batter and flair,

Uttapam so chunky, it pulls up a chair.

       Topped with paneer like it just don't care! 🧀😄


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