To begin making the Oats Uttapam topped with Paneer Recipe by dry roasting the rice, semolina and sooji till it becomes golden brown separately. Keep them aside.

In the same pan roast the lentils and fenugreek seeds till it becomes light brown and keep it aside.

Cool the ingredients, then grind the lentil along with flattened rice into a smooth powder. Mix this mixture into the rice and sooji mixture along with oats.

Add curd and enough water to create a dosa batter consistency. Rest the batter for about 15 minutes.

Start to prep for the toppings. Heat a skillet on medium high heat, season it with oil if you are using an iron skillet.

Check if the skillet is hot, you will know when you sprinkle some water on the skillet and it sizzles.

When hot, pour a ladle full of the Instant Dosa Batter onto the skillet and just give it a light swirl to spread it just a bit. It should be a like a thick pancake.

Sprinkle a generous amount of the carrot, bell peppers and paneer filling then few chopped green chillies and ginger over the Uttapam.

Drizzle some oil around the Uttapam and cover if you have a lid, else you can let it cook in the open.

Once you notice the top is lightly steamed and the batter is not raw, press the filling down with a flat spatula.  Then flip the Uttapam to cook on the other side.

Turn the heat to medium high, so the vegetables cook fast. After about 30 to 40 seconds flip again and the Uttapam is ready to be served.

Serve the Oats Uttapam topped with Paneer Recipe along with Roasted Garlic Tomato Chutney and  South Indian Filter Coffee for your breakfast.