• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Breakfast » Idli and Dosa » Paneer Masala Dosa

    Easy and Delicious Paneer Dosa Recipe

    Published: Mar 26, 2021 by Pavani · 14 Comments

    14 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to 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.

    Blue plate with folded dosa with paneer-peas filling and a white bowl of filling and peanut chutney

    Table of contents

    • About this Recipe
    • Ingredients
    • Instructions
      • Prep the dosa batter
      • Make the Paneer Filling
      • Make Paneer Masala Dosa
    • Tips
    • Other filling ideas
    • Frequently Asked Questions
    • You might also like

    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!!

    Blue plate with dosa filled with green peas and paneer cubes and topped with cilantro sprig

    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.

    Ingredients needed to make the batter - more details in recipe card

    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
    Ingredients needed to make the filling - more details in recipe card

    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

    Step by step photo collage showing the steps involved in making 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.
    Photos of well fermented batter

    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.
    Step by step photo collage showing the steps involved in making the filling

    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.
    Step by step photos showing the making of savory crepe and filled with paneer

    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.
    Blue plate with folded Indian crepe with paneer cubes and green peas

    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

    Can Paneer Masala Dosa be made Vegan?

    Paneer can be subbed with Tofu to make this recipe vegan. Use either cubed or crumbled tofu and follow the recipe as written.

    Can Paneer Dosa be made ahead of time?

    Dosa is something that is best enjoyed hot off the grill. But the paneer filling can be made at least 3 days in advance and kept in the refrigerator until ready to use.

    You might also like

    • Vankaya Masala kura Recipe | Video
    • Instant Pot Karnataka style Pulao | Video
    • Menthi kura Pappu (Dal with fenugreek leaves)
    • Instant Pot Paneer Pulao | Video
    Paneer Masala Dosa

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Blue plate with Paneer filled dosa

    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
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 40 mins
    Cook Time: 30 mins
    Total Time: 13 hrs 10 mins
    Course: Breakfast, brunch
    Cuisine: Indian, south indian
    Servings: 10 Servings

    Ingredients

    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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Idli and Dosa

    • Instant Appam with Yeast
    • Sprouted Ragi Dosa Recipe
    • Jowar Idli Recipe | Jonna Idli without Rice
    • Ragi Ponganalu Recipe
    14 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Vaishali

      November 27, 2017 at 7:33 am

      Your dosas look so crisp , the Mattar Paneer sounds a good fusion , though I can’t think of Such fusions !

      Reply
    2. Kalyani

      November 28, 2017 at 9:40 am

      Wow ! That’s a sure shot in the arm for protein rich Dosa . I can’t have any filling other than the usual aloo masala . But for paneer lovers this is a treat.

      Reply
    3. Sushma Pinjala

      November 28, 2017 at 12:58 pm

      Yummy, paneer filling looks great. I tried grated paneer on top of dosa long ago. Yours look great.

      Reply
    4. Sharmila - The Happie Friends Potpourri Corner

      November 28, 2017 at 1:49 pm

      Love the filling used.. Paneer and green peas makes me drool for some now..

      Reply
    5. Priya

      November 29, 2017 at 10:43 am

      Wow pavani, the filling looks very tempting and love that peek-a-boo click of paneer inside the dosa!!! An awesome meal!

      Reply
    6. Harini

      November 30, 2017 at 8:53 am

      Love it. I have tried kadai paneer dosa in a restaurant and loved it to bits. But there are some of my friends who cannot imagine dosa with any other filling except aloo. Oops I see that Kalyani and Vaishali fall into that category 🙂

      Reply
    7. Priya Suresh

      December 01, 2017 at 2:57 pm

      Give me that plate, feel like finish it rite now. Such an irresistible filling, super tempting.

      Reply
    8. Sapana

      December 01, 2017 at 4:44 pm

      I can have paneer filling with anything and this looks just my kind of dosa. I have to try that crispy dosa recipe you mentioned.

      Reply
    9. Sowmya

      December 01, 2017 at 10:58 pm

      It is hard to be a dosa purist with such an awesome fusion around. Will try paneer dosa soon!

      Reply
    10. Sandhya Ramakrishnan

      December 02, 2017 at 11:02 pm

      This would be my kind of crepe. I would definitely have to try this soon. Love the pictures.

      Reply
    11. Priya

      December 03, 2017 at 5:31 am

      khate jao khate jao, paneer dosa ke gun gate jao.... so yummy. I love eating it. so tempting click u have taken.

      Reply
    12. Chef Mireille

      December 03, 2017 at 12:22 pm

      love the filling - would love to dig into this dosa

      Reply
    13. Jayashree

      December 06, 2017 at 7:51 pm

      The dosa looks so crisp and inviting.

      Reply
    14. Varada

      March 02, 2018 at 7:13 pm

      Love your crispy dosa! Bookmarked to try it.

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • How to make Chocolate Custard with Custard Powder
    • Easy Injera Recipe | Step by Step
    • Cuban Tostones with Mojo Sauce Recipe
    • Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • The Best Cranberry Apple Chutney Recipe
    • How to make Eggless Latkes
    • How to make Vegan Ebelskivers Recipe
    • How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    14 shares