Spicy Paneer Filled Dosa is a great dish to serve for breakfast, lunch or dinner.
For the final day of this week’s blogging marathon, I have a South and North Indian fusion crepe — Spicy Paneer filled Dosa. I have always seen these dosa on restaurant menus but never tried making them at home. So I am glad I finally did, because I can see myself making these many more times in the future.
I remember my MIL ordering paneer dosa in one of the Indian restaurants in New Jersey. That was probably the worst mistake she ever made. They over-stuffed the dosa with just plain grated paneer and she couldn’t eat more than quarter of that monstrosity. I vowed never to order paneer and dosa together in my life again.Since eating that combo outside was out of the question, I wanted to make it at home. I used Kannamma’s crispy dosa batter and the dosa turned out crispy, golden and delicious. My husband loves them exactly like that. 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.The paneer, tomato and pea filling is slightly spicy and light. This dish gives you double dose of protein with the dosa and the paneer filling. Try this dish and I’m sure you will want to make this at home and never order at a restaurant 🙂