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Protein rich food

(348)Palakh Paneer Sandwich Uttapam

High protein Uttapam

Ingredients

  • ¼ cup Chana dal.
  • ¼ cup Masur dal.
  • ¼ cup Moong dal.
  • ¼ cup Udad dal.
  • ½ cup Jada poha.
  • ½ tsp. Fenugreek seeds.
  • 2 Green chillies.
  • ½ inch Ginger piece.
  • 2 tsp. Salt.
  • 1 tsp. Red chilli powder.
  • ½ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • 1 cup chopped Spinach( Palak).
  • ½ cup chopped Coriander leaves.
  • For making sandwiches:
  • Green chutney.
  • Grated paneer.

Method

  1. Wash and Soak all dals and Fenugreek seeds together for 8-10 hours.
  2. Soak separately poha for 30 minutes.
  3. After 10 hours,  add poha, ginger and chillies in dal and make a fine paste of it.
  4. Either keep aside a batter for fermentation or you can use it immediately.
  5. Add all spices, chopped spinach and coriander in the batter. Mix thoroughly.
  6. Heat non stick dosa tawa.
  7. Spread 4 equal size uttapam on dosa tawa with the help of ladle. (2 tbsp. batter in each ladle.)
  8. Cook uttapam both the sides.
  9. Serving techniques.
  10. Apply green chutney on the back side of one uttapam, grate panner on it and cover it with second uttapam .(If you wish you can arrange Cucumber and Tomato slices in it.)
  11. Serve with love and smile.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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