Assuming you too do not have plans for this weekend, It’s over 40 Degree Celsius in my city. I have another idea that you might like, or hopefully your family too will love it.
Paneer Dosa, it happens when two of my favourite things ( Paneer and Dosa) are married together. Dosa is something I can ready for, any time of the day or night. It has been very long since I prepared it.
Below is the recipe of Paneer Dosa with step by step pictures. Hope you will enjoy making it just like I did. 🙂
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Ingredients for dosa Batter:
| Ingredients | Quantity |
| Rice | 2 cup |
| White urad daal | 1 cup |
| Methi / Fenugreek seeds | 1 tsp |
1. Separately soak rice and urad dal at least 4 hour or overnight in water.
2. Grind to paste both rice and urad dal and mix together.
3. While grinding Urad dal, add fenugreek seeds to make it smooth, Fenugreek gives viscosity to the batter.
4. Then mix water to make it batter, The consistency of the batter should be such that it thickly coats a spoon dipped in it.
5. Leave it overnight, in room temperature, for fermentation. The batter is ready.
Ingredients for filling :
| Ingredients | Quantity |
| Paneer | 200 gram |
| Onion | 1 |
| Tomato | 1 |
| Green chilli | 1 |
| Coriander leaves | 1/2 cup chopped |
| Garlic | 6 cloves |
| Red chilli powder | 1/2 tsp |
| Turmeric powder | 1/4 tsp |
| Salt | to taste |
| Vegetable oil | 2 tbsp |
| Cumin seeds | 1/2 tsp |
| Ghee / Butter | 2 tbsp |
Method:
1. Crumble paneer and chop onion, tomato, chilli, coriander leaves and garlic finely as shown below in the image. Heath the pan with oil and temper with cumin seeds, garlic and chilli.
2. Add onion and broken cashew nuts. Fry it until onions are translucent in color and light golden spots appear on cashew nuts. Add tomato, turmeric – chilli powder and salt. Cook it on medium flame for 1-2 minutes.
3. Add crumbled paneer and coriander leaves. Mix it well and cook for another 30 seconds on high flame. Don’t over cook the paneer otherwise it will be chewy in texture.
4. Heat the tawa and spread the batter with the help of bowl in a circle to make thin dosa as shown below in the picture. Sprinkle ghee or butter on the top of dosa and cook it on high flame until light golden spots appear on the back sides of dosa. Put 2 tbsp filling on the centre of dosa and fold it like a cone shape.
5. Crispy Paneer dosa is ready to serve, Serve hot with Sāmbhar and coconut chutney.
6. Enjoy!!
Print Friendly Recipe
- Rice 2 cup
- White urad daal 1 cup
- Methi / Fenugreek seeds 1 tsp
- Paneer 200 gram
- Onion 1
- Tomato 1
- Green chilli 1
- Coriander leaves 1/2 cup chopped
- Garlic 6 cloves
- Red chilli powder 1/2 tsp
- Turmeric powder 1/4 tsp
- Salt to taste
- Vegetable oil 2 tbsp
- Cumin seeds 1/2 tsp
- Ghee / Butter 2 tbsp
- Crumble paneer and chop onion, tomato, chilli, coriander leaves and garlic finely as shown below in the image. Heath the pan with oil and temper with cumin seeds, garlic and chilli.
- Add onion and broken cashew nuts. Fry it until onions are translucent in color and light golden spots appear on cashew nuts. Add tomato, turmeric – chilli powder and salt. Cook it on medium flame for 1-2 minutes.
- Add crumbled paneer and coriander leaves. Mix it well and cook for another 30 seconds on high flame. Don’t over cook the paneer otherwise it will be chewy in texture.
- Heat the tawa and spread the batter with the help of bowl in a round circle to make thin dosa as shown below in the picture. Sprinkle ghee or butter on the top of dosa and cook it on high flame until light golden spots appear on the back sides of dosa. Put 2 tbsp filling on the centre of dosa and fold it like a cone shape.
- Crispy Paneer dosa is ready to serve, Serve hot with Sāmbhar and coconut chutney.
