Soya & Paneer Uttapam
Soya & Paneer Uttapam is a healthy and delicious Indian breakfast dish that is packed with protein and fiber. It is made with a batter of fermented lentils and rice, and is topped with soya paneer (tofu) and vegetables like onions, tomatoes, and capsicum. This recipe is vegetarian and gluten-free, making it suitable for many dietary preferences. However, it is not suitable for people with soy and dairy allergies.
Allergen Information: Contains Soy, Dairy, Gluten
Nutrition Facts
Per serving
Energy
243 kcal
Protein
11 g
Carbs
42 g
Fat
4 g
Fiber
5 g
Ingredients
Rice, raw, milled
0.5 cup (100g)
Whole Urad Dal (Raw)
0.25 cup (50g)
Firm Tofu
0.5 cup, cubed (100g)
Green Bell pepper
0.5 cup, chopped (80g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
0.5 medium cup (80g)
Red chilli Powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Instructions
Cooking Steps
Wash and soak the urad dal and rice in water separately for 4-5 hours.
Drain the water and grind the urad dal into a fine paste using a blender or a mixer-grinder. Add water as needed.
Transfer the urad dal paste to a large mixing bowl.
Grind the rice into a coarse paste using a blender or a mixer-grinder. Add water as needed.
Transfer the rice paste to the same mixing bowl as the urad dal paste.
Add salt to taste and mix well.
Cover the bowl and let the batter ferment for 8-10 hours or overnight.
After fermentation, the batter will have risen and become fluffy.
Heat a tawa or a flat skillet over medium heat.
Take a ladleful of the batter and pour it onto the tawa.
Spread the batter into a circular shape using the back of the ladle.
Sprinkle some soya paneer, onions, tomatoes, capsicum, salt, and red chili powder on top of the batter.
Drizzle some oil on the edges of the uttapam and let it cook for 2-3 minutes.
Flip the uttapam and let it cook on the other side for another 2-3 minutes.
Remove the uttapam from the tawa and repeat the process with the remaining batter and toppings.
Serve hot.