Ingredients:

  • 1.5 cups fermented idli/dosa batter
  • 0.5 cup paneer, finely crumbled
  • 2 tbsp melted ghee
  • 0.25 tsp salt
  • 2 tbsp carrots, finely diced
  • 2 tbsp capsicum, finely diced
  • 1 tbsp sweet corn, steamed
  • 1 tbsp fresh cilantro, chopped
  • 3 tbsp Greek yogurt
  • 1 tsp honey
  • 0.5g roasted cumin powder

Instructions:

  1. Transfer the fermented batter into a bowl and whisk gently to aerate, then fold in the crumbled paneer and salt.
  2. Heat the skillet over medium heat and grease with a drop of ghee.
  3. Pour 2 tablespoons of batter to create a small circle approximately 2-3 inches wide.
  4. Immediately press the diced carrots, capsicum, and corn into the wet batter using the back of a spoon.
  5. Cook for 2-3 minutes until the edges look mahogany-colored and lift easily from the pan.
  6. Flip and cook for another 2 minutes until the vegetables are slightly charred and the bottom is crispy.
  7. Allow the uttapams to cool for 2 minutes on a wire rack to prevent them from becoming soggy.
  8. Whisk together the Greek yogurt, honey, and roasted cumin powder to create the zesty side dip.