South Indian

Paneer Dosa

On April 16, 2013 by

Paneer Dosa is not a traditional filling, but dosas are pretty flexible when it comes to what kind of filling you want to use. No wonder there are so many versions all across the country. Paneer is a type of Indian cheese and there are just so many ways you can use it. I used to eat Paneer Dosa for dinner in the Udupi near my office on days when I could afford to pay more. It is different and more flavorful than the usual potato filling, and the caramalized onions and paneer with the crispy tangy dosa crepe makes a wonderful combination. Here is the recipe for Paneer Dosa:

Prep Time: 30 min Cooking Time: 20 min + 5 min per dosa Serves: 6-8

Ingredients: (For Paneer Filling)

Grated Paneer: 2 cups
Oil: 2 tbsp
Cumin seeds: 1 tsp
Curry leaves: 5-6
Chopped Onions: 1
Chopped tomatoes: 2
Chopped green chillies: 1
Ginger paste: 1 tsp
Garlic paste: 1 tsp
Turmeric powder: 1/2 tsp
Black pepper powder: 1/2 tsp
Dry mango powder: 1/2 tsp
Coriander powder: 1 tsp
Cumin powder: 1 tsp
Kashmiri Mirch/Red Chilli powder: 1 tsp
Chopped coriander leaves: 2 tbspSalt to taste

Method:

1. Grate the paneer and sprinkle a little salt on it. Keep aside.

2. Heat oil and temper it with cumin seeds and curry leaves. When they start to splutter, add the onions, green chillies, ginger and garlic paste and fry them on medium heat till the onions start to become golden brown.

3) Add the tomatoes and fry till it becomes pulpy. Add the powdered turmeric, black pepper, dry mango, coriander, cumin and Kashmiri Mirch/Red chilli powder and saute for 3-4 minutes.

4) Now add the grated paneer and coriander leaves and cook for a few more minutes till the paneer starts to become reddish brown. Check the seasoning and remove from heat. Let it cool for 15 minutes before you use it in dosa crepes.

For making the dosa, spread 1/2 to 3/4 cup batter in a greased non-stick pan in a round shape on medium heat. Drizzle 1 tsp oil on the sides and the middle. Now spread the Paneer filling in the middle.

Seal it from one or two sides. Serve hot with sambar and coconut chutney.

You can also use the same filling to make Paneer Uttapam, which is a thicker version of dosa. I will post the recipe tomorrow.
http://meghs-kitchen.blogspot.com/2013/04/paneer-uttapam.html

Written by

Meghalee Das is a former journalist, who occasionally writes as a freelancer. She loves traveling, camping, hiking, kayaking, gardening and of course, cooking. Currently she is doing her MBA from Texas State University and updates her blog whenever she gets the time!