Paneer dosa, or simply dosa, is the ultimate South Indian comfort food. This savory dish gets its name from the dosai batter that’s made with fermented rice and lentils. The batter makes for crispy crepes that can be filled with all sorts of ingredients, like paneer (Indian cottage cheese), veggies, spices, etc., and then served alongside tasty sambar and chutney sauces. In this guide on how to make paneer dosa, you’ll learn the secret to getting just the right consistency in your batter so you can get a perfect dosa every time!
Paneer Dosa Recipe
Dosa is a traditional South Indian and Sri Lankan crepe or pancake made from fermented rice batter. This dish can be served for breakfast, as a snack, or as an accompaniment to an evening meal with chutney and sambar. A few variations of dosas exist but it is typically served plain or with finely chopped onions, green chilies and ginger sprinkled on top. This can be accompanied by potato rosti (crispy fried mashed potatoes), and vegetable cutlets (various kinds of deep-fried vegetables). It's usually eaten with Sambhar (spicy soup made mostly of vegetables) and chutney. Paneer Dosa is one among these delicious varieties that you must try at least once if you haven't already!
Ingredients For The Dough
1 cup rice flour 2 cups water salt To Make The Paneer: 100 grams of Cottage Cheese (paneer) 1 tspn of ginger grated 1 clove of garlic crushed Juice of half a lemon 50 grams (1/4 cup) chopped onions 2 green chillies finely chopped (optional) Method for making Paneer: Take some unflavoured baking paper and put it on an oven tray. Put in some weights on top - heavy tins or jars will do. Heat your oven to 170 Celsius.
Preparing The Filling
Let’s start with our filling. While many of us might be tempted to get straight into it and add in our ingredients, I recommend you follow my instructions carefully. It’s easy to mess up on your first try and end up with a dish that tastes much different than what you would expect. Let’s go over each ingredient first before we begin preparing them individually: The Dahi: This is one of two main ingredients in our dish.
Assembling Paneer Dosa
Assemble your ingredients, as shown below. If you have all of them on hand, you can whip up one of these delicious treats in about five minutes or less. Prepare your batter, either by mixing it from scratch (see recipe below) or by following package directions for instant mixes. In a flat-bottomed skillet over medium heat, add a tablespoon of ghee or other cooking oil and coat your pan with it; you’ll use between 1⁄4 and 1⁄2 cup of batter per dosa. Once heated through and lightly browned, flip it over and cook until golden brown on both sides.
Cooking the Perfect Paneer Dosa
Paneer dosas, like idli and dosas, are popular South Indian breakfasts. They are made with rice or lentil batter that is poured onto a griddle and topped with cubes of cheese (paneer). There are many different recipes for making paneer, but it’s easiest to use store-bought stuff. If you buy your paneer at an Indian grocery store, they will usually cut off any excess fat and give you some tips on how best to prepare it. For most recipes, however, all you need to do is boil it until soft (about 10 minutes), drain it in a colander, rinse under cold water and pat dry with paper towels.
Paneer dosas, or dosa made with paneer instead of the usual potato filling, are an Indian restaurant favorite, but they’re really easy to make at home using this paneer dosa recipe. Homemade paneer takes some work, but it’s worth it in this simple paneer dosa recipe that you can serve with sambar and chutney. With these ingredients on hand, you can whip up this popular Indian dish in just 10 minutes. Check out our easy step-by-step instructions on how to make paneer dosa below!
Ingredients needed
7.5 oz Cooked Poha/Rice flakes (Sukha Chaval) 5.5 oz Gram Flour/Besan 2 tbsp Chopped Coriander Leaves 1 tsp Red Chili Powder 0.25 tsp Turmeric Powder 3 tbsp Oil or Ghee 0.25 cup Green Chili (optional) 1 bunch of Fresh Cilantro, finely chopped Salt to taste Water as needed Directions: Heat oil in a pan; add cilantro and sauté it until becomes crispy; then add gram flour, coriander leaves, chili powder, turmeric powder and mix them well. Now fry till it gets dark brown in color; now remove from heat and let it cool down a bit so that we can add poha into it.
Preparation
To make paneer dosa, you’ll first want to prepare your batter. Mix 2 cups of rice flour and 1 tablespoon of salt in a bowl. Add water slowly while whisking it until you get a creamy consistency with no lumps. You can add 1⁄4 cup of oil as well if you like or some ghee (clarified butter). Pour about half a cup of batter onto a flat skillet and spread it out thinly; don’t press down on it—just allow it to flow evenly across its own surface area. Add thin slices of paneer to one side and begin folding the dough over itself into an envelop shape that closes off all sides, leaving just a little bit open to let steam escape from inside.
Cooking
Paneer dosa is a crepe made from a batter of rice and yellow split peas that are first soaked in water, then ground with onions, green chilies, ginger, curry leaves and fresh paneer cheese. Served hot with sambar (lentil soup) and chutney or coconut chutney. In some regions it is served with dahi (yogurt). A little salt to taste is needed. Poha can be used instead of rice. Dont use black pepper for seasoning or garnishing as it changes color of Poha/Dosa to greyish color if Black Pepper has been used in its preparation.
Unsalted food is like garbage
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