Quinoa Mini Paneer Uttapam + Coconut Pudina Chutney

Name: How to Make Quinoa Mini Paneer Uttapam + Coconut Pudina Chutney | Easy & Delicious Quinoa Mini Paneer Uttapam + Coconut Pudina Chutney Recipe
Total time: 20 min
Yield: 3
Cuisine: south-indian-malabar-cuisine

Quinoa Mini Paneer Uttapam is a nutritious twist on the South Indian classic. Fermented quinoa batter is cooked into bite-sized uttapams topped with crumbled paneer and veggies. Paired with fresh coconut pudina chutney, it’s wholesome, flavourful, and perfect for breakfast, snacks, or a light dinner.

prep time 20 Mins

cook time 20 Mins

chef Ankita Singh

Uttapam is a South Indian staple usually made from rice-lentil batter, but here we replace rice with quinoa for added protein and fibre. Quinoa blends seamlessly with urad dal (black gram) to create a soft, fluffy base while boosting nutrition. Making them mini-sized makes them fun, portion-friendly, and ideal for lunchboxes or appetisers.

Topping the uttapam with paneer adds calcium and protein, making it more filling and balanced. Onion, tomato, and coriander bring freshness and crunch. The coconut pudina chutney complements it perfectly with its cooling, herby flavour, balancing the warmth of the uttapam.

This meal is high in protein, fibre, and good fats, making it suitable for health-conscious eaters, kids, and families alike.

Step 1

Soak & ferment batter
Wash quinoa, urad dal, and fenugreek seeds. Soak for 5–6 hours. Grind into a smooth batter with water. Ferment overnight (8–10 hours) until slightly bubbly. Add salt.

Step 2

Prepare chutney
Grind coconut, pudina, green chillies, ginger, roasted chana dal, salt, and little water to a smooth paste. Add curd if using. Optionally temper with mustard seeds and curry leaves.

Step 3

Make mini uttapams
Heat a tawa. Pour small ladlefuls of batter to make mini uttapams. Top each with onion, tomato, coriander, and paneer. Drizzle oil/ghee around the edges.

Step 4

Cook
Cook on medium flame until golden at the base, flip gently, and cook briefly on the other side.

Step 5

Serve
Serve hot quinoa mini paneer uttapams with coconut pudina chutney.

Tips and Tricks

If short on time, use instant batter: grind quinoa + urad dal + curd, ferment for just 2 hrs.
Don’t spread uttapams too thin — they should be slightly thick and fluffy.
Crumble paneer finely so it sticks to the batter.
Always cook on medium flame so uttapams cook evenly without burning.
Chutney tastes best fresh; refrigerate for max 1 day.

Frequently Asked Questions

Yes, blend quinoa + oats with curd for an instant batter, but fermentation gives better taste.

Yes, tofu works well for a vegan version.

Yes, the batter stays good in the fridge for 3 days. Cook fresh uttapams when needed.

Calories 290 Kcal

Total Fat 10 g

Carbs 36 g

Protein 12 g

ESSENTIAL ITEMS

1 cup Quinoa

0.25 cup Urad Dal

0.5 tsp Fenugreek Seeds

as per taste Salt

as required Water

0.5 cup Paneer

1 piece Chopped Onion

1 piece Chopped Tomato

1 piece Chopped Green Chili

2 tbsp Chopped Coriander Leaves

as required Oil or Ghee

0.2 cup Fresh Grated Coconut

0.25 cup Mint Leaves

2 piece Green Chilis

0.2 piece Ginger

2 tbsp Roasted Chana Dal

as required Salt

as required Water

OPTIONAL

2 tbsp Curd

1 tsp Oil

0.5 tsp Mustard Seeds

7 piece Curry Leaves

Recipe by:

Ankita Singh

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Quinoa Mini Paneer Uttapam + Coconut Pudina Chutney

Tips and Tricks

Frequently Asked Questions

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