Masala Paneer Dosa

Name: Masala Paneer Dosa
Total time: 2100 s
Cuisine: Indian
Ingredients: 1 1/2 cup small grain rice; 1/2 cup urad dal / split black gram; 1/4 cup chana dal /split Chickpeas; 1 tsp methi seeds/ fenugreek seeds; 1 tsp salt; 4 potatoes boiled; 100 gm paneer; 1 onion chopped; 1/2 tomato chopped; 1 tsp ginger crushed; 2 tbsp mustard oil; 1 tsp panchforan; 1 tsp split black gram/urad daal; 2 chilli; 5-6 curry leaves; 1 tsp turmeric powder; 1 tsp coriander powder; 1/2 tsp garam masala powder; to taste Salt; 2 tbsp roasted peanuts; 1 carrot grated; 1 beetroot grated; 4 tsp coriander leaves

Swati Keshri 👩‍🍳 @SwatiKeshri_8918

#boxweek1 #dosa #mystrybox #cookpadindia
Dosa is also called as Dosai (in Tamil language) is a famous South Indian breakfast or snack .It is basically rice and lentil crepes which are made with ground and fermented lentil-rice batter.

Swati Keshri 👩‍🍳 @SwatiKeshri_8918

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Ingredients

35 minutes

For dosa
1 1/2 cupsmall grain rice
1/2 cupurad dal / split black gram
1/4 cupchana dal /split Chickpeas
1 tspmethi seeds/ fenugreek seeds
1 tspsalt
For paneer aloo masala
4potatoes boiled
100 gmpaneer
1onion chopped
1/2tomato chopped
1 tspginger crushed
2 tbspmustard oil
1 tsppanchforan
1 tspsplit black gram/urad daal
2chilli
5-6curry leaves
1 tspturmeric powder
1 tspcoriander powder
1/2 tspgaram masala powder
to taste Salt
2 tbsproasted peanuts
1carrot grated
1beetroot grated
4 tspcoriander leaves

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Steps

35 minutes

1

Wash and Soak rice, daal and methi seeds together for 5-6 hours or overnight.
In morning Drain all the water and add the soaked ingredients in a wet grinder jar. Blend until smooth, forthy and bubbly. If needed add some water. But do not make it runny or thin, it must be a thick pouring consistency batter.
2

Pour the batter in big bowl or pot. Cover and keep aside to ferment for 8 to 9 hours. You can keep for less or more time and this will depend on the temperature conditions in your city.
3

For stuffing....heat oil in a pan, splattered panchforan urad daal, chilli add curry leaves, add onion and ginger stir and cook till onion becomes transparent. Now add tomato and cook until it become soft, then add turmeric powder, salt, coriander powder and garam masala.
4

Mix everything and cook for a minute. Now add 50g crushed Panee and roughly mashed potatoes. Combine everything together, then add grated carrots, beetroot and peanuts. (Keep some grated carrots and beetroot aside) Mix all cover and cook for 2-3 minutes. Add coriander leaves, mix well. Turn off flame. Keep this stuffing masala aside.
5

For making Dosa...
If batter is thick then add some water along with salt and give it a good mix. We need pouring consistency batter.
Heat dosa pan, Pour one tsp of oil on the tawa. Spread the oil evenly with cotton napkin. Sprinkle little water so that excess heat is absorbed. If water drops sizzle and evaporate within few seconds, tawa is hot enough to cook.
Now take a ladle full of the dosa batter. Pour the batter and gently spread the batter starting from the center and moving outwards.
6

Cook the dosa on a low to medium flame. When you see the batter on the top cooked, then sprinkle ¼ to ½ tsp oil on the edges and center. Cook till the base is nicely golden and crisp. The base will leave the pan when its gets cooked. Now place a portion of prepared stuffing masala, spread some grated paneer, carrots and beetroot over it. Spread it a bit. Now fold the Dosa. Dosa is ready to serve.
7

Serve hot with samber, green chutney and coconut chutney.
Enjoy.

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Swati Keshri 👩‍🍳 @SwatiKeshri_8918

on April 09, 2021 14:48

My Facebook page is @swati's Food Diary .I am a food Blogger and love food Photography. Cooking is my passion , I always try to create recipes with Healthy and basic ingredients.