Paneer Dosa Recipe

Prepare Batter

If using store-bought batter, stir it well to an even consistency. If homemade, ensure batter is fermented and slightly frothy. Adjust thickness with water so it pours easily but is not watery — similar to heavy cream.

Preheat a non-stick or cast-iron tawa (griddle) over medium-high heat until a few drops of water sizzle and evaporate on contact.

Lightly oil the surface with a paper towel. Pour about 1/3 cup (adjust per dosa size) batter onto the center and immediately spread in a circular motion outward to form a thin disk (about 8–10 inches).

Drizzle 1/2 teaspoon oil or ghee around the edges and a little on top. Cook for 1–2 minutes until edges lift and underside is golden-brown and crisp. Do not flip for a traditional dosa; fold while hot after adding filling (see filling steps). Keep finished dosas warm in a low oven (90–100°C / 200–210°F) on a rack covered loosely with foil.

Heat 2 tbs oil in a skillet over medium heat. Add 1 tsp mustard seeds; when they start to pop, add 1 tsp cumin seeds and 1 tsp urad dal. Sauté until urad dal turns golden (about 30–45 seconds). Add 5 curry leaves (optional) if available.

Add the finely chopped onion and sauté 3–4 minutes until soft and translucent. Add grated ginger and minced garlic; sauté 30 seconds until fragrant.

Add chopped bell pepper and cook 2–3 minutes until slightly softened but still with some bite.

Stir in chopped tomatoes, turmeric (1 tsp), red chili powder (1 tsp), coriander powder (1 tsp) and salt (1 tsp). Cook 4–5 minutes until tomatoes break down and oil starts to separate slightly.

Add crumbled paneer (300 g) and mix thoroughly to combine with the masala. Cook 2–3 minutes to heat through. Add garam masala (1/2 tsp) and chopped fresh coriander (1/2 cup). Taste and adjust salt and lemon juice (1 tbs) for brightness.

Remove from heat. The filling should be moist but not wet; if too dry, add 1–2 tbs water or a little oil. Keep warm while making dosas.

Assemble: Spoon 2–3 tbs of paneer masala onto the dosa about one-third from the center. Fold the dosa over the filling (cone, roll or fold into thirds) and serve immediately.

Rinse 1/2 cup toor dal and pressure-cook or simmer with 1 cup water until very soft and mushy (20–25 minutes in pressure cooker). Mash lightly and set aside.

In a saucepan, heat 1 tbs oil over medium heat. Add 1/2 tsp mustard seeds; when they pop add a pinch of asafoetida and 5 curry leaves. Add mixed vegetables and sauté 2–3 minutes.

Add 1.5 cups water, turmeric 1/2 tsp, sambar powder 1 tbs and salt 1 tsp. Simmer the vegetables until tender (8–10 minutes).

Add cooked dal and tamarind paste 1 tsp to the vegetable mixture. Simmer 4–5 minutes to let flavors meld and adjust consistency with water — sambar should be pourable but not too thin.

Taste and adjust salt. Keep warm; if desired, finish with a tempering of mustard seeds and curry leaves in 1 tsp oil heated until popping and pour over sambar before serving.

Combine 3/4 cup grated coconut, 2 tbs roasted chana dal, 1/2 tsp green chili, 1/2 tsp grated ginger, 1/2 tsp salt and 3 tbs water in a blender. Grind to a smooth but slightly coarse paste, adding water 1 tbs at a time to reach desired consistency (thick but spoonable). Transfer to a bowl.

Heat 1 tsp oil in a small pan. Add 1/2 tsp mustard seeds and 5 curry leaves. When mustard seeds pop, pour the seasoning over the chutney and stir. Serve chilled or at room temperature.