दिल्ली का सबसे सस्ता डोसा मात्र 200/- रुपये में
दिल्ली का सबसे सस्ता डोसा मात्र 200/- रुपये में 😬 is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Foodie Maneha on YouTube.
Prep: 15 min | Cook: 20 min | Total: 50 min
Cost: $7.31 total, $1.83 per serving
Ingredients
- 2 cup Dosa Batter (store-bought or homemade fermented rice‑lentil batter)
- 2 tbsp Amul Butter (unsalted)
- 200 g Paneer (cut into 1‑cm cubes)
- 50 g Mozzarella Cheese (shredded)
- 1 medium Onion (thinly sliced)
- 2 medium Tomato (chopped)
- 2 tbsp Fresh Coriander (chopped)
- 1 tsp Garam Masala (store‑bought)
- 2 tbsp Tomato Chutney (store‑bought or homemade)
- 0.5 tsp Salt (to taste)
- 1 tbsp Vegetable Oil (for cooking)
Instructions
Heat the pan and prepare batter
Place the non‑stick skillet over medium heat. Lightly grease with a few drops of oil and let it become hot. Meanwhile, give the dosa batter a quick stir in a mixing bowl.
Time: PT7M
Temperature: medium heat
Prepare the paneer‑cheese mixture
In the mixing bowl combine paneer cubes, shredded mozzarella, 1 tbsp butter, a pinch of salt, and half of the garam masala. Toss gently to coat evenly.
Time: PT5M
Sauté aromatics
Add the remaining butter to the hot skillet. Once melted, add sliced onion and sauté until translucent (about 3 minutes). Add chopped tomato and cook until softened (2 minutes).
Time: PT5M
Temperature: medium heat
Add spices and chutney
Stir in the remaining garam masala, tomato chutney, and a pinch of salt. Cook for another 2 minutes until fragrant.
Time: PT3M
Temperature: medium heat
Assemble the dosa
Pour a ladleful of dosa batter onto the skillet, spreading it thin in a circular motion. Immediately spoon a generous portion of the paneer‑cheese mixture onto one half of the dosa. Sprinkle chopped coriander over the filling.
Time: PT5M
Fold and crisp
Fold the empty half over the filling to create a semi‑circle. Press gently with the spatula and let it cook for 2‑3 minutes until the edges turn golden and the cheese melts inside.
Time: PT5M
Temperature: medium‑high heat
Serve
Slide the Shahi Paneer Dosa onto a serving plate, garnish with extra coriander, and serve hot with additional tomato chutney or coconut chutney on the side.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 15g
- Carbohydrates
- 30g
- Fat
- 20g
- Fiber
- 3g
Dietary info: Vegetarian
Allergens: Milk, Gluten
Ingredient Substitutions
- Instead of Dosa Batter: Uttapam batter, Fermented rice and lentil batter
- Instead of Amul Butter: Any unsalted butter, Ghee
- Instead of Paneer: Firm tofu (for vegan)
- Instead of Mozzarella Cheese: Cheddar cheese
- Instead of Fresh Coriander: Cilantro
- Instead of Salt: Sea salt
- Instead of Vegetable Oil: Canola oil
Equipment Needed
- Mixing Bowl
- Non‑stick Skillet
- Spatula
- Grater (optional)
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Heat pan to proper temperature before spreading batter
- Spread dosa batter thinly to ensure crispness
- Fold the dosa quickly to seal the filling
- Cook until cheese inside is fully melted
Chef Tips from the Video
- Use fresh paneer for a softer texture
- Add a pinch of sugar to the tomato chutney for balanced acidity
- For extra richness, replace half the butter with ghee.
Troubleshooting
Dosa is soggy instead of crisp
Increase skillet heat slightly and spread batter thinner; let it cook a minute longer before adding filling.
Cheese clumps and doesn’t melt evenly
Reduce heat to medium, cover the pan for a minute, and stir the paneer‑cheese mixture gently before folding.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended – the dosa loses its crisp texture when frozen.
Room temperature: Can sit at room temperature for up to 2 hours; re‑crisp in a hot pan before serving.
Make-Ahead Tips
- Prepare dosa batter a day ahead and refrigerate
- Pre‑chop onions, tomatoes, and coriander and store in the fridge
- Make tomato chutney in advance for deeper flavor
Frequently Asked Questions
What is the cultural significance and history of Shahi Paneer Dosa in Indian cuisine?
Shahi Paneer Dosa is a modern fusion that blends the royal richness of Shahi Paneer—a Mughal‑inspired paneer gravied in cream and spices—with the South Indian street‑food staple dosa. It reflects contemporary Indian chefs’ love for combining North and South flavors into a single, indulgent dish.
What are the traditional regional variations of Shahi Paneer in North Indian cuisine?
Traditional Shahi Paneer varies by region: in Delhi it’s often cooked with cashew‑based gravy, in Lucknow it includes saffron and rose water, while in Punjab butter and cream are emphasized. The dosa version adapts these flavors to a South Indian canvas.
How is Shahi Paneer Dosa authentically served in Indian households or restaurants?
Authentic serving pairs the dosa with coconut chutney, tomato chutney, and a side of cooling raita. It is usually presented hot, folded, and garnished with fresh coriander, sometimes accompanied by a dollop of ghee on top.
During which occasions is Shahi Paneer Dosa traditionally enjoyed in Indian culture?
While not tied to a specific festival, Shahi Paneer Dosa is popular at weekend brunches, family gatherings, and celebratory breakfasts because it feels luxurious yet is easy to share.
How does Shahi Paneer Dosa fit into the broader Indian cuisine tradition?
It exemplifies India’s culinary adaptability—taking a rich North Indian gravied paneer and wrapping it in a fermented rice‑lentil crepe, showcasing the country’s regional diversity on a single plate.
What are the authentic traditional ingredients for Shahi Paneer Dosa versus acceptable substitutes?
Authentic ingredients include fresh paneer, unsalted butter (or ghee), garam masala, and tomato chutney. Acceptable substitutes are firm tofu for paneer, mozzarella for extra melt, and store‑bought dosa batter if homemade isn’t available.
What other Indian dishes pair well with Shahi Paneer Dosa?
Pair it with a light cucumber raita, a bowl of sambar, or a simple lentil dal. A glass of sweet lassi or masala chai balances the richness nicely.
What makes Shahi Paneer Dosa special or unique in Indian cuisine?
Its uniqueness lies in the marriage of creamy, spiced paneer with the crisp, tangy texture of dosa, offering both indulgence and the familiar comfort of fermented batter.
What are the most common mistakes to avoid when making Shahi Paneer Dosa?
Common errors include using too thick batter (resulting in a soggy dosa), over‑cooking the paneer (making it rubbery), and adding cheese at too high a heat, which can cause clumping. Follow the temperature cues and keep the batter thin for best results.
How do I know when Shahi Paneer Dosa is done cooking?
The dosa is ready when the edges turn golden‑brown and crisp, and you can hear a faint sizzle. Lift the edge with a spatula; it should release easily, and the cheese inside should be fully melted and gooey.
What does the YouTube channel Foodie Maneha specialize in?
The YouTube channel Foodie Maneha specializes in creative Indian fusion recipes, street‑food twists, and step‑by‑step tutorials that make complex flavors accessible to home cooks.
How does the YouTube channel Foodie Maneha's approach to Indian cooking differ from other Indian cooking channels?
Foodie Maneha focuses on blending regional cuisines, using modern plating, and emphasizing quick, budget‑friendly techniques, whereas many other channels stick to traditional, region‑specific recipes without much crossover.
Last updated: August 25, 2026
