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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
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Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 13 hrs 10 mins
Course: Breakfast, brunch
Cuisine: Indian, south indian
Servings: 10 Servings


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


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.


  • 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.


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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