Paneer Masala Dosa
Stuffed dosa with paneer (cottage cheese), onion and tomato filling
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.