Oats Uttapam topped with Paneer Recipe

Step 1: To begin making the Oats Uttapam topped with Paneer Recipe by dry roasting the rice, semolina and sooji till it becomes golden brown separately

Step 2: Keep them aside

Step 3: In the same pan roast the lentils and fenugreek seeds till it becomes light brown and keep it aside

Step 4: Cool the ingredients, then grind the lentil along with flattened rice into a smooth powder

Step 5: Mix this mixture into the rice and sooji mixture along with oats

Step 6: Add curd and enough water to create a dosa batter consistency

Step 7: Rest the batter for about 15 minutes

Step 8: Start to prep for the toppings

Step 9: Heat a skillet on medium high heat, season it with oil if you are using an iron skillet

Step 10: Check if the skillet is hot, you will know when you sprinkle some water on the skillet and it sizzles

Step 11: When hot, pour a ladle full of the Instant Dosa Batter onto the skillet and just give it a light swirl to spread it just a bit

Step 12: It should be a like a thick pancake

Step 13: Sprinkle a generous amount of the carrot, bell peppers and paneer filling then few chopped green chillies and ginger over the Uttapam

Step 14: Drizzle some oil around the Uttapam and cover if you have a lid, else you can let it cook in the open

Step 15: Once you notice the top is lightly steamed and the batter is not raw, press the filling down with a flat spatula

Step 16: Then flip the Uttapam to cook on the other side

Step 17: Turn the heat to medium high, so the vegetables cook fast

Step 18: After about 30 to 40 seconds flip again and the Uttapam is ready to be served

Step 19: Serve the Oats Uttapam topped with Paneer Recipe along with Roasted Garlic Tomato Chutney and  South Indian Filter Coffee for your breakfast