Paneer Dosa Recipe

Soak

Rinse the rice and urad dal separately until water runs clear. In two bowls, soak rice with fenugreek seeds and soak urad dal separately for 4–6 hours (or overnight). Add poha to the rice for the last 30 minutes of soaking.

Grind

Drain soaking water. First grind urad dal with about 150 ml of water in a wet grinder or high-powered blender until light, airy and smooth (3–6 minutes). Transfer to a large bowl. Next grind rice + poha with 200–300 ml water to a slightly grainy but smooth batter. Combine both batters, add remaining water to reach pouring consistency (should coat a ladle and flow slowly).

Ferment

Stir in 1 tsp salt, cover the bowl and leave in a warm draft-free place to ferment 8–12 hours until batter rises and becomes slightly sour and bubbly. In cool climates allow longer fermentation.

Adjust Batter

After fermentation, stir batter gently. If too thick, add a few tablespoons of water to get a thin pouring consistency suitable for lacy dosa. Mix in 1–2 tbsp oil if desired to help crisping.

Prepare Paneer

Crumble or grate the paneer so it breaks into small pieces. If paneer is very fresh and moist, pat lightly with paper towel to remove excess moisture.

Sauté Aromatics

Heat 1 tbsp oil in a non-stick skillet over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds. Add chopped onion and sauté until translucent and edges turn light golden, about 3–4 minutes. Add green chilies and grated ginger and sauté 30 seconds until fragrant.

Cook Tomatoes & Spices

Add chopped tomato and cook 2–3 minutes until softened. Sprinkle turmeric, red chili powder and garam masala; stir to combine and cook 1 minute to remove raw spice flavor.

Combine Paneer

Add crumbled paneer, chopped cilantro and salt. Stir and cook 1–2 minutes just to heat through and let flavors meld. Finish with lemon juice. Taste and adjust salt or spice. Remove from heat and keep warm.

Preheat Pan

Heat a cast-iron tawa or non-stick skillet over medium-high heat until hot. Test by sprinkling a few drops of water -- they should sizzle and evaporate quickly.

Spread Dosa

Lower heat to medium. Stir batter once. Pour a ladleful (about 1/3 cup) of batter in center of pan and immediately spread in circular motion outward with the bottom of the ladle to form a thin, even circle (about 8–10 inches). For a thicker dosa use a slightly smaller spread.

Drizzle Oil & Cook

Drizzle 1/2 tsp oil or ghee around the edges and a little on top. Cook until edges lift and underside is golden-brown and crisp, about 1–2 minutes. If you prefer, cover briefly (10–20 seconds) to help cook through but do not over-steam if you want crispness.

Add Filling & Fold

Spoon 2–3 tbsp of the warm paneer filling onto one side of the dosa. Spread slightly and fold the dosa over the filling or roll it. Optionally smear a little butter or ghee on top.

Serve

Transfer to a serving plate and serve immediately with coconut chutney and sambar. Repeat with remaining batter and paneer filling. Keep cooked dosas warm in an oven at low heat (100°C / 212°F) if making in batches.

If desired, garnish with extra chopped cilantro and a squeeze of lemon on the filling before folding. For a crunchier dosa, cook on higher heat briefly but watch carefully to avoid burning.