Paneer Dosa/Dosa Stuffed With Paneer Masala

Paneer Dosa/Dosa Stuffed With Paneer Masala

Traditional Kerala dish dosa is remaking here with a filling of paneer. Dosa is the typical breakfast item in the south Indian cuisine made from fermented batter of rice and lentils. Typical dosas are plain but here i’am introducing a different dosa stuffed with a paneer masala. The crispy dosa rolled over the juicy spiced up paneer masala. You can have this Paneer Dosa for your breakfast and dinner as well. Paneer dosa is a best option for the kids lunch box also. It taste more yummy if it is served with coconut chutney.

[ingredients title=”Ingredients”]

  • Dosa batter for 4-5 dosas
  • Oil/Ghee for making dosa

For Paneer filling :-

  • Paneer /Indian Cottage cheese -200 gram
  • Mustard seeds – ¼ tspn
  • Onion – 2
  • Green chilli – 2
  • Curry leaves, nicely chopped – few
  • Ginger – 1/2 inch piece
  • Coriander leaves finely chopped -2 tbspn
  • Turmeric powder – ¼ tspn
  • Chilly powder – ¼ tspn
  • Oil – 1 tbspn
  • Salt to taste

For Dosa batter:-

  • Raw rice/ dosa rice -1 1/2 cup
  • Whole urad dal (without skin) -1/2 cup
  • Fenugreek seeds -1/2 tsp
  • Salt needed
  • water needed


[directions title=”Directions”]

  1. Soak raw rice, urad dal, fenugreek seeds in enough water for 4-5 hours.
  2. Wash and grind everything together to a smooth texture adding water, a little at a time. leave it overnight to ferment. The fermenting time differs according to the climatic conditions. Before making dosa, add salt as needed and mix well to get the dosa batter consistency. The batter is ready.
  3. Grate paneer and keep it aside. Finely chop onion, ginger and green chillies.
  4. Heat oil in a pan, Splutter mustard seeds, add curry leaves and saute it,add finely chopped onions, green chillies, ginger,curry leaves and saute until onions turn transparent. Then add turmeric powder and chilly powder and mix well.
  5. Then add paneer, need salt and coriander leaves. Saute for 2-3 minutes until everything gets blended well and switch off the flame. Now the filling is ready.
  6. Heat a tawa, pour a ladle of dosa batter, spread it in a circular motion. As it gets cooked, pour a tsp of oil/Ghee around the dosa.
  7. Once the sides of the dosa starts to lift up, flip it over to the other side. Let the other side get cooked. After it is cooked, flip again, place 2-3 tbsp of paneer filling and fold the dosa.
  8. Serve hot with sambar or chutney.


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