Special पनीर डोसा ₹50/

Ingredients

• 1 cup Parboiled Rice (soaked 4 hours, then drained)
• 1/4 cup Split Black Gram (Urad Dal) (soaked 4 hours, then drained)
• 1/4 tsp Fenugreek Seeds (adds flavor and aids fermentation)
• 2 cup Water (adjust to batter consistency)
• 1 tsp Salt (to taste)
• 2 tbsp Vegetable Oil (for cooking dosas)
• 2 medium Potatoes (boiled, peeled and mashed)
• 200 g Paneer (crumbed; can use store‑bought or homemade)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 2 pieces Green Chilies (finely chopped, adjust heat)
• 1/4 tsp Turmeric Powder (for color and flavor)
• 1/2 tsp Red Chili Powder (adjust to taste)
• 1/4 tsp Garam Masala (optional warm spice)
• 1/2 tsp Mustard Seeds (for tempering)
• 8 pieces Curry Leaves (for tempering)
• 1 tbsp Oil for Tempering (vegetable oil)
• 1/4 cup Coconut Chutney (optional side, store‑bought or homemade)

Instructions

1. Soak Rice and Dal

   Rinse 1 cup parboiled rice and 1/4 cup urad dal together with 1/4 tsp fenugreek seeds. Soak in enough water for 4 hours.

   Time: PT4H

2. Grind to Smooth Batter

   Drain the soaked rice and dal. Transfer to a blender, add 2 cups fresh water and blend to a smooth, slightly thick batter. Scrape sides and blend again if needed.

   Time: PT15M

3. Ferment Batter

   Pour the batter into a large bowl, cover with a clean cloth, and let it sit at room temperature (around 25‑30°C) for 24 hours until it rises and develops a mildly sour aroma.

   Time: PT24H

   Temperature: 25-30°C

4. Boil Potatoes

   While the batter ferments, boil 2 medium potatoes until tender (about 15 minutes). Drain and set aside to cool.

   Time: PT15M

5. Prepare Filling Ingredients

   Finely chop 1 onion, 1 tomato, and 2 green chilies. Crumble 200 g paneer. Set aside.

   Time: PT10M

6. Cook Paneer‑Potato Filling

   Heat 1 tbsp oil in a pan, add 1/2 tsp mustard seeds and a few curry leaves. When they crackle, add the chopped onion and sauté until translucent. Stir in tomato, green chilies, 1/4 tsp turmeric, 1/2 tsp red chili powder, and 1/4 tsp garam masala. Add the mashed potatoes and crumbled paneer, mix well, and cook for 5 minutes. Season with salt to taste.

   Time: PT15M

   Temperature: medium heat

7. Heat Skillet for Dosa

   Place the non‑stick skillet over medium‑high heat. Lightly brush with a few drops of oil and let it become hot (about 2 minutes).

   Time: PT2M

   Temperature: medium‑high heat

8. Spread Batter and Cook Dosa

   Pour a ladleful of batter onto the center of the skillet. Using the back of the ladle, spread in a circular motion to form a thin crepe (≈8‑10 inches). Drizzle a few drops of oil around the edges. Cook for 2‑3 minutes until the surface loses its shine and the edges turn golden brown.

   Time: PT3M

   Temperature: medium heat

9. Add Filling and Fold

   Place 2‑3 tbsp of the paneer‑potato filling on one half of the dosa, fold the other half over, and press gently. Cook for another minute to let the filling warm through.

   Time: PT2M

   Temperature: medium heat

10. Serve

    Slide the paneer dosa onto a plate, repeat for remaining batter, and serve hot with coconut chutney.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Parboiled Rice: short‑grain rice, idly rice
• Instead of Split Black Gram (Urad Dal): whole urad dal
• Instead of Fenugreek Seeds: none
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Potatoes: sweet potatoes
• Instead of Paneer: cottage cheese, tofu (for vegan)
• Instead of Onion: shallots
• Instead of Tomato: tamarind puree for tang
• Instead of Green Chilies: jalapeño
• Instead of Red Chili Powder: paprika
• Instead of Oil for Tempering: ghee
• Instead of Coconut Chutney: tomato chutney

Equipment Needed

• Mixing Bowl
• Large Fermentation Bowl
• Blender or Wet Grinder
• Non‑Stick Skillet or Dosa Tawa
• Spatula
• Ladle
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Plate
• Grater (optional) (optional)

Critical Steps — Do Not Skip

• Soaking and grinding to a smooth batter
• 24‑hour fermentation for proper rise
• Spreading batter thin and evenly on a hot skillet
• Ensuring the pan is hot before pouring batter

Chef Tips from the Video

• For extra crispiness, add a pinch of rice flour to the batter just before cooking.
• Garnish the finished dosa with fresh coriander leaves for a burst of freshness.

Troubleshooting

Storage

Refrigerator: Fermented batter keeps 3 days in an airtight container; cooked dosas can be refrigerated for up to 2 days and reheated on a skillet.

Freezer: Not recommended for batter; cooked dosas lose crispness when frozen.

Room temperature: Serve immediately; leftover dosas become soggy at room temperature.

Make-Ahead Tips

• Prepare the batter a day ahead and store it in the refrigerator; it will continue to develop flavor.
• The paneer‑potato filling can be made up to 2 hours ahead and kept warm on low heat.

Frequently Asked Questions