Paneer Dosa Recipe

Soak

Rinse the parboiled rice and raw rice until the water runs almost clear. In a bowl, combine rinsed rice, urad dal, poha and fenugreek seeds. Cover and soak in enough water for 4–6 hours at room temperature.

Grind

Drain soaking water. Transfer the rice-dal mixture to a high-power blender or wet grinder. Add roughly 1 to 1 1/4 cups fresh water (reserve the rest). Grind to a smooth but slightly grainy batter — it should be pourable but thick enough to coat a spoon. Add water in small increments to reach desired consistency.

Ferment

Transfer batter to a large bowl, stir in 1 tsp salt, cover loosely and keep in a warm place to ferment for 8–12 hours or until it increases in volume and becomes slightly airy. In cool climates, fermentation may take longer; you can keep it in an oven with the light on.

Prepare paneer

Crumble or grate 250 g paneer and set aside. If paneer is very fresh and soft, press lightly between paper towels to remove excess moisture so filling is not soggy.

Cook aromatics

Heat 1 tbsp oil or ghee in a skillet over medium heat. Add 1/2 tsp cumin seeds and let them sizzle for 10–15 seconds. Add finely chopped onion and sauté 3–4 minutes until translucent. Add grated ginger and chopped green chilies; sauté 30 seconds until fragrant.

Combine filling

Add crumbled paneer to the skillet, sprinkle 1/4 tsp turmeric, 1/4 tsp red chili powder, 1/4 tsp garam masala and 1/2 tsp salt. Stir and cook 2–3 minutes to warm the paneer and meld flavors. Remove from heat, stir in 2 tbsp chopped coriander and 1 tsp lemon juice. Taste and adjust salt or spices. Keep the filling warm or room temperature until assembling dosas.

Adjust batter

After fermentation, gently stir the batter. If it is very thick, add up to 1/4 cup water to achieve a thin pancake-like pouring consistency — similar to heavy cream. Add extra 1/4 tsp salt if needed and mix gently.

Heat pan

Heat a nonstick or cast-iron tawa/griddle over medium-high heat until a few drops of water sizzle and evaporate on contact. Reduce heat to medium.

Spread dosa

Pour about 1/3 to 1/2 cup batter onto the center of the hot tawa. Using the back of a ladle, spread the batter in a circular outward motion to form a thin dosa about 8–10 inches in diameter. Drizzle 1/2 tsp oil or ghee around the edges and a little in the center.

Cook and fill

Cook the dosa for 1–2 minutes until the edges lift and the underside turns golden-brown and crisp. Spoon 2–3 tablespoons of prepared paneer filling across one half of the dosa. If you prefer, fold the dosa over the filling or roll it. For extra crispness, cook another 30 seconds to 1 minute after folding, pressing lightly with a spatula.

Repeat

Repeat spreading, cooking and filling with remaining batter and paneer. Adjust heat as needed so dosas cook evenly and don't burn. Use about 4 tsp oil/ghee total per dosa (adjust to preference).

Serve

Transfer finished paneer dosa to a plate. Optionally spread a little butter or ghee on top and garnish with chopped coriander. Serve hot with coconut chutney and/or sambar.