Easy and Delicious Paneer Dosa Recipe

Paneer Masala dosa is a delicious twist on classic masala dosa. So if you are looking for an alternative to potato masala dosa, then you have come to the right place. Lightly spiced paneer and pea filling in a crispy dosa is a great Indian breakfast option for any day.

Paneer dosa is quite a popular menu item in many Indian restaurants. But it is very easy and more healthy to make at home. Try this recipe at home and I'm sure you will never order this at a restaurant 🙂 Recipes for crispy dosa and spicy paneer filling are included below.

About this Recipe

Idli and dosa happen to be one of my family favorite breakfast items. And so I am always looking to make something new and interesting. This south and north Indian fusion dosa recipe is one of our favorite.

I remember my MIL ordering paneer dosa in one of the Indian restaurants in New Jersey. They over-stuffed the dosa with just plain, bland grated paneer. I vowed never to order paneer and dosa together in my life again.

And then I tried this lighter version at home and this is truly a delight. Paneer and peas is a classic combination and gives a double dose of protein in the dish. Serve with your favorite chutney and enjoy!!

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

The two main components of this Paneer Masala dosa are dosa batter and paneer filling.

Dosa Batter - you can use any idli dosa batter that you usually make. Or just buy a container of batter from an Indian grocery.

I use Kannamma's crispy dosa batter recipe that gives me the best crispy, golden dosa every single time. Here's what you need:

• urad dal - you use either whole or split urad dal
• raw rice - I use sona masoori rice. Use whatever variety you have on hand
• idli rice - parboiled rice widely available in Indian groceries
• poha - flattened rice flakes
• toor dal
• fenugreek seeds
• salt

Paneer filling - this is a simple, lightly spiced mixture. Here's what you need:

• paneer - I use cubed but you can also use crumbled paneer would work
• peas - fresh or frozen
• tomatoes
• cumin seeds, ginger, green chilies, curry leaves, cilantro and salt

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Prep the dosa batter

• Wash and rinse rice, lentils, fenugreek seeds in a large mixing bowl. Pour enough water and soak them for at least 4 hours.
• Grind the ingredients into a very fine paste using little water. I recommend using a high power blender for the best texture. You can also use regular blender, but you might have to use a little more water and grind in batches to make a smooth batter.
• Pour the batter into a large bowl, cover and set aside for at least 12 hours. Batter needs to be bubbly, smell slightly sour and slightly increased in volume for the best crispy dosa.

Make the Paneer Filling

• Heat oil in a pan, add cumin seeds and once they start to splutter, add ginger and green chilies. Add the tomatoes, turmeric and salt. Stir well and cook till tomatoes are slightly tender, but not mushy.
• Stir in paneer cubes and water. Bring to a boil then lower the heat, cover and simmer for a few minutes.
• Stir in the peas and cilantro and cook for 1~2 minutes. Remove from heat and set aside until ready to use.

Make Paneer Masala Dosa

• Heat a large nonstick or cast iron tawa or griddle on high heat. Ladle some dosa batter in the middle of the pan and spread it out in a circular motion using the back of the ladle. Make the batter as thin as you can for the most crispy dosa. Drizzle with oil on top.
• Cook on medium-high heat until dosa is golden brown and starts to peel off from the pan. Use a spatula to flip it over and cook for a little longer.
• Place some of the paneer filling on one half of the dosa and cover it with the other half. Remove from pan and serve right away. Repeat with the remaining batter.

Tips

• For crispy and golden dosa, allowing the batter to ferment for at least 12 hours is a must. Since it is cold in our neck of woods, I let it ferment for about 15~18 hours until it was almost doubled in volume.
• Instant Pot has helped a LOT with the fermentation process in the recent past. Use the YOGURT feature and set it for 10~12 hours. Make sure to use a glass lid and not the IP lid.
• If you are looking for tips on how to ferment the batter, then check this post on making idli in cold weather.
• Crumble the paneer instead of cubing for easy handling while eating.

Other filling ideas

Here are a few filling ideas for masala dosa:

• Besan Aloo curry (potato-chickpea flour curry)
• Carrot-green bean filling from this instant wheat dosa recipe
• Go the Mexican route and try this Spicy Tofu Sofritos filling
• Or this spicy baby corn roast
• Sri Lankan kale mallung is a great option as well

Frequently Asked Questions

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Spicy Paneer filled Dosa

Crispy dosa filled with delicious paneer and pea filling is a yummy meal for any time of the day. Spicy Paneer Filled Dosa is a great dish to serve for breakfast, lunch or dinner.

Author: Pavani

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Prep Time: 40 minutes mins

Cook Time: 30 minutes mins

Total Time: 13 hours hrs 10 minutes mins

Course: Breakfast, brunch

Cuisine: Indian, south indian

Servings: 10 Servings

Ingredients

1x2x3x

For the Dosa Batter:

• ½ cup Urad dal
• 1 cup Idli Rice (Par boiled rice)
• 1 cup Raw Rice*
• 2 tablespoons Toor dal
• ¼ cup Poha (flattened rice flakes)
• ¼ teaspoon Methi (Fenugreek) Seeds
• To taste Salt

For the Spicy Paneer Filling:

• 1 tablespoon Oil, plus more for making dosa
• 1 teaspoon Cumin seeds
• 1" Ginger piece, peeled and finely grated
• 1~2 Green Chilies, finely minced
• 5~6 Curry leaves
• 2 Medium Tomatoes, chopped
• ½ teaspoon Turmeric
• To Taste Salt
• ½ cup Water
• 2 cups Green Peas, fresh or frozen
• 2 cups Paneer, cubed
• 3 tbsp Cilantro, finely chopped

Instructions

Make Dosa Batter:

• Wash and rinse all the ingredients (except for the salt) for the dosa batter in a large mixing bowl. Pour enough water and soak them for at least 4 hours.
• Grind the ingredients into a very fine paste using little water. I recommend using a high power blender for the best texture. You can also use regular blender, but you might have to use a little more water and grind in batches to make a smooth batter.
• Pour the batter into a large bowl, cover and set aside for at least 12 hours. Batter needs to be bubbly, smell slightly sour and slightly increased in volume for the best crispy dosa.

Make Paneer Filling:

• Heat oil in a saute pan on medium heat. Add cumin seeds and once they start to splutter, add ginger, green chilies and curry leaves. Cook for 30 seconds.
• Next add the tomatoes, turmeric and salt. Stir well and cook till tomatoes are slightly tender, but not mushy about 1~2 minutes.
• Stir in paneer cubes and water. Bring to a boil then lower the heat, cover and simmer for 5 minutes.
• Stir in the peas and cilantro and cook for 1~2 minutes. Remove from heat and set aside until ready to use.

Make Dosa:

• Heat a large nonstick or cast iron tawa or griddle on high heat. Ladle ½~¾ cup dosa batter in the middle of the pan and spread it out in a circular motion using the back of the ladle. Make the batter as thin as you can for the most crispy dosa. Drizzle with oil on top.
• Cook on medium-high heat until dosa is golden brown and starts to peel off from the pan, takes about 1~2 minutes. Use a spatula to flip it over and cook for another 1 minute.
• Place some of the paneer filling on one half of the dosa and cover it with the other half. Remove from pan and serve right away. Repeat with the remaining batter.
• Serve right away with your choice of chutney.

Notes

• Any short or long grain rice would work. I use sona masoori rice.
• For crispy and golden dosa, allowing the batter to ferment for at least 12 hours is a must. Since it is cold in our neck of woods, I let it ferment for about 15~18 hours until it was almost doubled in volume.
• Instant Pot has helped a LOT with the fermentation process in the recent past. Use the YOGURT feature and set it for 10~12 hours. Make sure to use a glass lid and not the IP lid.
• If you are looking for tips on how to ferment the batter, then check this post on making idli in cold weather.
• Store the leftover batter in an airtight container in the fridge for 3~4 days. Let it come to room temperature before making the dosa.
• Crumble the paneer instead of cubing for easy handling while eating.
• Paneer can be subbed with Tofu to make this recipe vegan. Use either cubed or crumbled tofu and follow the recipe as written.

Nutrition

Calories: 379kcal | Carbohydrates: 50g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 185mg | Fiber: 7g | Sugar: 4g | Vitamin A: 438IU | Vitamin C: 22mg | Calcium: 246mg | Iron: 2mg

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