Paneer Masala Dosa

Masala dosa is a popular South Indian breakfast recipe. The stuffing for a regular masala dosa is made with a mildly spiced potato and onion filling. These days, hotels and road-side stalls are coming up with various kinds of stuffing. Paneer dosa is one such well liked masala dosa recipe.

I had this paneer masala dosa long time back in India and had loved it. I make potato masala dosa quite often, but this time I wanted to make this paneer dosa. I tweaked my usual potato masala stuffing and came up with a delicious paneer filling. Though nothing can beat the taste of the classic potato masala dosa, this paneer masala dosa is equally tasty and irresistible. Try this paneer dosa for a change or on a special occasion. Serve the dosa hot with coconut chutney.

Paneer Masala Dosa

Stuffed dosa with paneer (cottage cheese), onion and tomato filling

Print Pin Recipe

Servings 2

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

• Dosa or idli batter

For the stuffing

• 1 cup heaped paneer crumbled
• 1 medium onion sliced
• 1-2 green chilly finely chopped
• ½ tsp ginger-garlic paste
• 1 small tomato chopped
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp red chilly powder
• 1 sprig coriander chopped
• 2 tsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds / jeera
• A pinch of asafoetida / hing
• 1 sprig curry leaves
• Salt to taste

Instructions

To make the stuffing

• Heat oil in a pan and add mustard seeds. When it splutters, add hing, jeera and curry leaves. Add onion, green chillies and ginger-garlic paste. Fry until soft.
• Add tomatoes and fry for 2-3 minutes or until they become soft. Add the paneer, turmeric powder, coriander powder, red chilly powder and salt.
• Sprinkle 1-2 tbsp water and mix well. Cook for 4-5 minutes. Remove from heat and add the coriander leaves.

To make dosa

• Heat a dosa tawa and take a laddle full of batter. Spread into a thin dosa and drizzle some oil.
• Once the dosa is cooked and turned brown and crisp, place some paneer filling and fold the dosa.

Notes

• There is no need to flip the dosa. By the time bottom side gets browned and crisp, the top will also be cooked.
• Thaw the paneer if frozen by either microwaving or immersing in warm water. Then crumble with hands.

Course: Breakfast

Cuisine: Indian