In a large mixing bowl, add diced paneer, chopped tomatoes, onions, and capsicum. Add 3 tablespoons of Veeba Tandoori Mayo and mix well. Finally, add 1 tablespoon of chopped coriander and mix again.

If you're making the batter at home, prepare it according to your favorite recipe or the instructions on the mix packet. Ensure it has a smooth consistency and a slightly thick pourable texture

Place a non-stick griddle or pan on medium heat. Once hot, lightly grease it with oil or ghee. Pour small amounts of the uttapam batter onto the griddle to form mini uttapams. Spread the batter slightly to form small, round shapes. Allow the mini uttapams to cook on one side until bubbles start forming on the surface and the edges begin to crisp up. This may take a few minutes.

Carefully flip the mini uttapams using a spatula and cook the other side until golden brown and cooked through.

Once cooked, remove the mini uttapams from the griddle and place them on a serving plate. Take Veeba Mint Mayonnaise and spread it generously on top of each mini uttapam. Serve: Optionally, garnish with chopped onions, tomatoes, or cilantro for added flavor and freshness. Serve the Tandoori Mini Uttapams immediately while they're still warm.