Paneer Dosa Recipe
Submitted by admin on December 7, 2009 – 9:50 pmNo Comment
Paneer Dosa is yet another form of the traditional India dosa. Paneer is the most common form of cheese used in India. It is a non-melting Farmer cheese that is similar to acid-set fresh mozzarella and queso blanco, except that it does not have salt added. Here’s a delicious, crisp dosa recipe with cottage cheese in it. Learn how to make paneer dosa.
Ingredients for making Paneer Dosa:
- 3 cup rice (chawal)
- 1 cup split black gram lentil (urad ki dhuli dal)
- 1 tsp fenugreek seeds (dana methi)
- 400 gm potato(alu)
- 2 large sized onion (pyaj)
- 150 gm cottage cheese (paneer)
- 3 green chilly (hari mirch)
- 1 tsp mustard seeds (rai)
- ¼ tsp turmeric powder (haldi)
- 10-12 curry leaves (kadi patta)
- oil as required
- 1 ½ tsp salt (namak)
How to make Paneer Dosa:
- First of all soak rice, dal and Dana methi for 6 hours.
- Then grind them to a fine thin batter by adding little water.
- Then add salt to it and leave it covered for 12 hours for fermentation.
- Now peel potato and cut into small pieces.
- Then chop onion also into long pieces.
- On the other hand grate paneer.
- Then finely chop hari mirch also.
- Then heat 2 tbsp oil in a pan and crackle rai and curry leaves.
- Then fry onion in it until it turns light brown.Now put alu, hari mirch and paneer and mix well.
- Now put 1/2 tsp salt, lal mirch and haldi in it.
- Then fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.
- Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
- Now when cooked spread paneer mixture on it.
- Then grease all the corners with oil.
- Then roll and remove it from the gas.
- Now put little water on the tawa and wipe it with a clean cloth before making each dosa.
- Finally serve them hot with hot sambhar and chutney.
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