special पनीर डोसा 😋👌🏻 ₹60/- only

Ingredients

• 1 cup Parboiled Rice (rinsed and soaked)
• 1/4 cup Urad Dal (split black gram) (soaked with fenugreek seeds)
• 1/4 tsp Fenugreek Seeds (optional, adds crispness)
• 1 tsp Salt (adjust to taste)
• 1.5 cup Water (for grinding batter, adjust consistency)
• 2 tbsp Oil (for cooking dosa (use neutral oil))
• 2 medium Potatoes (boiled, peeled and mashed)
• 200 g Paneer (cubed, fresh Indian cottage cheese)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 1 piece Green Chili (finely chopped, optional heat)
• 1 tsp Ginger‑Garlic Paste (fresh or store‑bought)
• 1 tsp Coriander Powder (part of homemade masala)
• 1/2 tsp Cumin Seeds (for tempering)
• 1/2 tsp Mustard Seeds (for tempering)
• 1/4 tsp Turmeric Powder (for color and flavor)
• 1/2 tsp Red Chili Powder (adjust heat level)
• 1/4 tsp Garam Masala (adds warmth)
• 8 pieces Curry Leaves (for tempering)
• 1 tbsp Oil for Masala (neutral oil)
• 1/2 cup Coconut Chutney (store‑bought or homemade)
• 1 cup Sambar (store‑bought or homemade)
• to taste Salt (for masala)

Instructions

1. Soak Rice and Dal

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

   Time: PT4H

2. Grind and Ferment Batter

   Drain the soaked rice and dal. Transfer to a wet grinder or high‑speed blender, add 1.5 cups fresh water and blend to a smooth batter (like a thick pancake batter). Transfer to a large mixing bowl, stir in 1 tsp salt, cover, and let ferment at room temperature (24‑30 °C) for 8 hours or overnight until bubbles appear and the batter rises.

   Time: PT8H

   Temperature: 24-30°C

3. Prepare Paneer Masala Filling

   Heat 1 tbsp oil in a saucepan over medium heat. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, and a few curry leaves; let them splutter. Add chopped onion, green chili, and ginger‑garlic paste; sauté until onion turns translucent (≈3 min). Stir in chopped tomato and cook 2 min. Add turmeric, red chili powder, coriander powder, garam masala, and salt; cook 1 min. Add mashed potatoes and cubed paneer; mix well and cook 4‑5 min until paneer is heated through and the mixture is cohesive. Adjust seasoning and set aside.

   Time: PT10M

   Temperature: medium heat

4. Heat the Tawa

   Place the non‑stick tawa on medium‑high heat. Lightly wipe with a few drops of oil and spread evenly. The surface should be hot enough that a few drops of batter sizzle immediately.

   Time: PT5M

   Temperature: medium‑high heat

5. Spread Dosa Batter

   Pour a ladleful (≈¼ cup) of fermented batter onto the center of the tawa. Using the back of the ladle, quickly spread in a circular motion from the center outward to form a thin 8‑inch circle. Drizzle a few drops of oil around the edges.

   Time: PT1M

   Temperature: medium‑high heat

6. Cook Dosa and Add Filling

   Cook the dosa for 2‑3 minutes until the edges turn golden brown and the surface is mostly dry. Spoon 2‑3 tbsp of the paneer‑potato masala onto the center, spread lightly, then fold the dosa in half or roll it up. Cook another 30 seconds to seal.

   Time: PT3M

   Temperature: medium‑high heat

7. Serve

   Transfer the paneer masala dosa to a serving plate. Serve hot with coconut chutney and sambar on the side.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

55 g

Fat

10 g

Fiber

5 g