பன்னீர் சீஸ் தோசை செம்ம டேஸ்ட்
பன்னீர் சீஸ் தோசை 😋 செம்ம டேஸ்ட் 🔥 is a easy Indian recipe that serves 4. 350 calories per serving. Recipe by Durga gandhi on YouTube.
Prep: 15 min | Cook: 18 min | Total: 43 min
Cost: $18.32 total, $4.58 per serving
Ingredients
- 200 g Paneer (cut into small cubes)
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 1 tsp Ginger (minced)
- 2 cloves Garlic (minced)
- 10 pieces Curry Leaves (fresh)
- 2 tbsp Cilantro (chopped)
- 2 tbsp Oil (vegetable or canola oil)
- 1 tsp Garam Masala
- 1 tsp Red Chili Powder
- 1 tsp Chicken Masala (optional for extra depth)
- 1 tsp Coriander Powder
- 0.5 tsp Turmeric Powder
- to taste Salt
- 1 tsp Butter (optional, for richer flavor)
- 50 g Processed Cheese (shredded)
- 2 cups Dosa Batter (store‑bought or homemade)
- 2 tbsp Ghee or Oil for Dosa (for cooking dosas)
Instructions
Prepare all vegetables and paneer
Finely chop the onion and tomato, mince the ginger and garlic, wash and roughly chop the cilantro, and cut the paneer into small cubes.
Time: PT5M
Heat oil and temper spices
Add 2 tbsp oil to a hot skillet, then add the curry leaves and let them sizzle for a few seconds.
Time: PT1M
Temperature: medium heat
Sauté aromatics
Add the chopped onion and sauté until translucent (about 2 minutes). Then add the minced ginger and garlic and cook for another minute.
Time: PT3M
Temperature: medium heat
Add tomatoes and spices
Stir in the chopped tomato, turmeric, red chili powder, coriander powder, garam masala, chicken masala and salt. Cook until the tomatoes soften and the oil separates from the masala (≈4 minutes).
Time: PT4M
Temperature: medium heat
Incorporate paneer and cilantro
Add the paneer cubes and chopped cilantro. Mix gently and cook for 3 minutes so the paneer absorbs the flavors. Optional: stir in 1 tsp butter for richness.
Time: PT3M
Temperature: medium heat
Finish paneer masala
Turn off the heat and set the paneer masala aside. It will stay warm while you cook the dosas.
Time: PT1M
Cook the first side of the dosa
Heat a clean non‑stick skillet over medium‑high heat, lightly grease with ghee or oil. Pour a ladleful of dosa batter, spread thinly, and cook for about 1 minute until edges lift.
Time: PT2M
Temperature: medium‑high heat
Add paneer masala and cheese
Spoon a generous amount of the paneer masala onto the center of the dosa, sprinkle shredded cheese over it, then fold the dosa over (or roll). Cook another 1 minute so the cheese melts.
Time: PT2M
Temperature: medium‑high heat
Repeat for remaining dosas
Repeat steps 7‑8 for the remaining batter, keeping the cooked dosas warm in a low oven or covered dish.
Time: PT8M
Temperature: medium‑high heat
Serve
Serve the paneer masala cheese dosas hot with any chutney or sambar of your choice.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Vegetarian, High Protein
Allergens: Dairy, Gluten (if wheat‑based dosa batter)
Ingredient Substitutions
- Instead of Paneer: tofu (firm)
- Instead of Oil: ghee, sunflower oil
- Instead of Red Chili Powder: paprika (mild)
- Instead of Chicken Masala: sambar masala
- Instead of Butter: ghee
- Instead of Processed Cheese: mozzarella, cheddar
- Instead of Ghee or Oil for Dosa: vegetable oil
Equipment Needed
- Knife
- Chopping Board
- Skillet or Non‑stick Frying Pan
- Spatula
- Mixing Bowl
- Grater (optional)
- Ladle (optional)
- Plate
Critical Steps — Do Not Skip
- Sauté aromatics until translucent to develop flavor
- Cook tomato‑spice mixture until oil separates to avoid raw taste
- Do not over‑stir paneer to keep cubes intact
- Ensure dosa is crisp before adding filling
- Melt cheese fully before folding
Chef Tips from the Video
- For extra aroma, add a pinch of asafoetida (hing) while sautéing onions
- Use fresh curry leaves; they give the authentic South Indian flavor
- If you like heat, add a finely chopped green chili with the ginger and garlic.
Troubleshooting
Paneer masala looks dry or sticks to the pan
Add a splash of water or a teaspoon of oil and stir gently.
Dosa is soggy or does not crisp
Make sure the pan is hot enough and spread the batter thinly; use a little extra oil.
Cheese does not melt fully
Cover the pan for 20‑30 seconds after adding cheese to trap steam.
Storage
Refrigerator: Store leftover paneer masala in an airtight container for up to 2 days. Reheat gently before using.
Freezer: Not recommended for dosa batter; paneer masala can be frozen for up to 1 month.
Room temperature: Dosas are best served immediately; they become soggy after 2 hours at room temperature.
Make-Ahead Tips
- Prepare the paneer masala up to step 6 and refrigerate; reheat before assembling dosas
- Dosa batter can be made a day ahead and kept in the fridge
- Grate cheese in advance and store in a sealed container
Frequently Asked Questions
What is the cultural significance and history of Paneer Masala Dosa in South Indian cuisine?
Paneer Masala Dosa is a modern twist on the traditional plain dosa, incorporating North Indian paneer to create a richer, protein‑packed breakfast. It reflects the culinary exchange between South and North India, especially in urban households where paneer is a staple.
What are the traditional regional variations of paneer‑filled dosas in Tamil Nadu and Karnataka?
In Tamil Nadu, the filling often uses spiced onion‑tomato masala without paneer, while in Karnataka, a similar dish called "Paneer Dosa" may include coconut‑based chutney inside. The spice blend also varies, with Karnataka favoring mustard seeds and curry leaves.
How is Paneer Masala Dosa traditionally served in South Indian households?
It is usually served hot, folded or rolled, with coconut chutney, tomato chutney, and sambar on the side. Some families also drizzle a little ghee over the folded dosa for extra richness.
During which festivals or celebrations is Paneer Masala Dosa commonly prepared in Indian culture?
While not a festival‑specific dish, it is popular during weekend brunches, family gatherings, and as a special breakfast for birthdays or school‑day treats in many South Indian homes.
What makes Paneer Masala Dosa special or unique in South Indian cuisine?
The combination of soft, fermented rice‑lentil crepe with a creamy, spiced paneer filling adds protein and a luxurious texture, bridging the gap between a light dosa and a hearty North Indian paneer dish.
What are the most common mistakes to avoid when making Paneer Masala Dosa?
Common errors include over‑cooking the paneer masala so it becomes dry, using a batter that is too thick which yields a soggy dosa, and not allowing the cheese to melt fully before folding the dosa.
Why does this Paneer Masala Dosa recipe use both garam masala and chicken masala instead of only one spice blend?
Garam masala provides a warm, aromatic base, while chicken masala adds a deeper, slightly smoky note that balances the mild paneer, creating a more complex flavor profile without overwhelming the dish.
Can I make Paneer Masala Dosa ahead of time and how should I store it?
Yes. Prepare the paneer masala up to step 6 and refrigerate in an airtight container for up to 2 days. Cook the dosas fresh; if you need to store cooked dosas, keep them wrapped in a clean kitchen towel and reheat on a hot skillet for a minute each side.
What texture and appearance should I look for when the paneer masala is done?
The masala should be glossy, with oil separating from the spices, and the paneer cubes should be soft but still hold their shape. The mixture should not be watery.
What does the YouTube channel Durga Gandhi specialize in?
The YouTube channel Durga Gandhi focuses on home‑cooked Indian recipes, especially South Indian comfort foods, with step‑by‑step demonstrations that emphasize simple, family‑friendly techniques.
How does the YouTube channel Durga Gandhi's approach to South Indian cooking differ from other Indian cooking channels?
Durga Gandhi emphasizes using everyday pantry ingredients, minimal equipment, and quick preparation times, often adapting traditional dishes like dosa with modern twists such as paneer and cheese, making them accessible for busy home cooks.
Last updated: August 21, 2026
