Paneer Tikka Uttapam with spices is where North meets South on your plate. This dish brings the smoky, spiced flavor of classic paneer tikka and marries it with the soft, savory base of uttapam—a South Indian staple. It’s a colorful, filling, and flavor-packed meal that looks impressive but is surprisingly easy to make at home. Perfect for a weekend brunch, a lazy lunch, or a weeknight dinner when you want something special without too much hassle. If you enjoy experimenting with regional fusion, this recipe deserves a top spot in your rotation.
This dish also borrows from traditions across India—it's got the robustness of North Indian tikka, the fermented tang of a classic uttapam, and a versatility that makes it right at home on a plate of South Indian meals or a Maharashtrian food thali. If you're someone who keeps an eye out for Upwas recipes Indian households rely on, you can even make a fasting-friendly version by tweaking a few ingredients. Whether you’re already familiar with Paniyaram recipes or Appam recipe Kerala style, this creative spin on suji uttapam recipe will surprise you in the best way.
Paneer Tikka Uttapam with Spices
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Breakfast, Brunch, Main Course, Snack
Cuisine Indian
Servings 4 medium uttapams (serves 2 people)
Non-stick skillet or cast iron tawa This is essential for getting that slightly crispy bottom and soft center typical of a good uttapam. A well-seasoned dosa tawa works great too.
Mixing bowls You'll need a few for marinating, mixing the batter, and tossing vegetables.
Griddle or grill pan To get the char on the paneer tikka; if you don’t have this, a regular frying pan will work.
Spatula A wide spatula makes flipping the uttapam easier without breaking it.
Ladle For spreading the batter evenly on the pan.
For the Paneer Tikka
- 200 g paneer cut into small cubes
- 2 tablespoons thick yogurt hung curd preferred
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon chaat masala
- 1 tablespoon lemon juice
- Salt to taste
- 1 tablespoon oil for marinating and grilling
- 1/2 cup mixed bell peppers chopped
- 1/4 cup red onion sliced thin
For the Uttapam Batter
- 1 cup semolina suji/rava
- 1/2 cup yogurt
- 1/4 cup water adjust as needed
- Salt to taste
- 1/2 teaspoon ENO fruit salt or baking soda
Optional: 1 tablespoon finely chopped coriander
For Topping and Garnish
- 1 green chili finely chopped (optional)
- 1/4 teaspoon black pepper
- Ghee or oil for cooking
- Chutneys or sauces for serving mint chutney, tomato chutney, or garlic chutney work great
Step 1: Marinate the Paneer
Start by preparing the paneer tikka. In a bowl, mix thick yogurt, ginger-garlic paste, all the dry spices, salt, and lemon juice. Whisk it into a smooth paste. Add the paneer cubes, bell peppers, and onions to this marinade. Toss gently to coat everything well. Let it rest for at least 20 minutes while you prepare the batter. This marination is key to developing those deep tikka flavors.
Step 2: Prepare the Uttapam Batter
In a separate bowl, mix rava (suji), yogurt, and a little water to form a thick, pourable batter. Allow it to sit for 10–15 minutes so the semolina absorbs the moisture. Add salt and a bit more water if the batter feels too thick. Just before cooking, stir in the ENO or baking soda and mix gently. The batter will become airy and light—perfect for fluffy uttapams.
Step 3: Grill the Paneer
Heat a grill pan or frying pan with a little oil. Cook the marinated paneer and veggies on medium heat until you get a slight char and the paneer is golden. Don’t overcook, or the paneer will get rubbery. Set aside.
Step 4: Cook the Uttapam
Heat a non-stick or cast iron pan. Drizzle a little ghee or oil and pour a ladleful of batter in the center, gently spreading it into a thick circle (don’t spread too thin). Immediately top it with grilled paneer, peppers, onions, chopped green chili, and a pinch of black pepper. Press the toppings down slightly with a spatula so they stick.
Cover with a lid and cook on medium heat for about 3–4 minutes or until the bottom is golden and the top has set. Flip gently and cook the other side for another 1–2 minutes.
Repeat with the rest of the batter and toppings.
Step 5: Serve Hot
Serve the paneer tikka uttapams hot off the pan with a generous side of mint chutney, coconut chutney, or a tangy tomato chutney. You can also drizzle some yogurt mixed with chaat masala on top if you're feeling extra indulgent.
Pairings
Paneer Tikka Uttapam is quite a complete dish on its own, but a few sidekicks can take it to the next level:
- Chutneys: A trio of coconut chutney, green mint chutney, and spicy tomato garlic chutney provides contrast and depth.
- Buttermilk or Masala Chaas: The tangy, cooling flavor of chaas complements the heat and spice from the tikka masala.
- Sweet Ending: Finish with something classic like a cool Thandai or a small serving of kheer if you're serving this as part of a festive spread.
- South Indian touch: Serve alongside other South Indian food recipes like rasam or a simple sambar for a comforting meal that bridges regional flavors.
- Add a twist: You could even serve this as part of a weekend brunch platter with small portions of paniyaram recipes and appam recipe Kerala style for a mini South Indian sampler.
FAQs
1. Can I use store-bought paneer?
Absolutely. Just make sure it’s fresh and not too firm. If it feels dense, soak it in warm water for 10 minutes before marinating to soften it up.
2. What kind of paneer works best—homemade or store-bought?
Both work, but homemade paneer tends to be softer and creamier. However, store-bought versions are convenient and hold their shape better when grilling, which is ideal for this tikka preparation.
3. Can I make this uttapam with dosa batter?
You can, but this version focuses on a suji-based batter to mimic a soft, thick Rava Uttapam Recipe texture. Dosa batter will yield a different result—thinner and crispier.
4. How do I make it fasting-friendly for Upwas?
Skip the yogurt and use sabudana flour or rajgira flour instead of suji. Marinate the paneer with fasting-safe spices and cook in ghee instead of oil.
5. What veggies can I add to the topping?
Chopped tomatoes, grated carrots, or finely chopped spinach work well. You can mix them with the paneer or add them separately before cooking for more color and nutrition.
