Mini Paneer Uttapam is a small, fluffy South Indian-style pancake made with dosa batter, topped with crumbled paneer, veggies, and mild spices. Served with refreshing coconut pudina chutney, it makes a nutritious breakfast, snack, or light dinner.
Uttapam is a traditional South Indian dish prepared with fermented dosa batter, usually topped with onions, tomatoes, and chillies. This recipe gives it a fusion twist by adding crumbled paneer on top, which boosts protein content and makes it more filling. The mini version is bite-sized, perfect for kids, parties, or lunchboxes.
The coconut pudina chutney served alongside balances the uttapam beautifully. Coconut gives it a creamy base, while mint adds freshness and a cooling flavour. Together, they make a wholesome and balanced meal — fluffy uttapams providing energy and protein, while chutney adds a refreshing, tangy contrast.
This combination works as a healthy breakfast, light dinner, or even as an appetizer in small portions.
Prepare chutney
Grind coconut, mint leaves, green chillies, ginger, chana dal, and salt with a little water into a smooth chutney. Add curd if using. Optionally temper with mustard seeds and curry leaves.
Heat tawa
Grease a non-stick tawa with a few drops of oil. Heat until medium hot.
Make mini uttapams
Pour small ladlefuls of dosa batter to form 3–4 mini uttapams at a time.
Add toppings
Sprinkle chopped onion, tomato, green chilli, coriander, and crumbled paneer on top. Drizzle a little oil around edges.
Cook
Cook on medium flame until bottom is golden and crisp. Flip gently and cook briefly on the other side
Serve
Serve hot mini paneer uttapams with coconut pudina chutney.
Yes, idli batter works perfectly for uttapams.
Yes, but paneer makes it more protein-rich and filling.
Yes, replace with more roasted chana dal + mint for a lighter version.
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