Paneer masala dosa is my childrens most sougth after dosa at hotel. Who does not like Paneer? Creamy Paneer mixed with spices results in fusion food loved by children.
I used to make paneer butter masala and paneer burji often. But then this dish was a new one. Once I stuffed the dosa with burji and gave it my children. Based on their feedback, I perfected this dosa. Paneer in this dosa blends so well with the dosa, that you would love it. It is quite filling and nutritious.
Nowadays dosa days, especially on weekends, come with very many varieties. For children I make Paneer dosa, and for husband it is mostly herb based dosa.
Paneer Masala Dosa
Recipe Cuisine: Indian |Recipe Category: Tiffin/Snacks
Prep time: 10 min| Cook time: 30 min | Makes – 6 – 8 Medium sized Dosa
Dosa batter – 1 and ½ Cup
Oil / Ghee – 6 – 8 Tsp
Paneer Masala Ingredients:
Paneer (crumbled) – 200 grams
Onion (finely chopped) – 2 nos
Chilli powder – 1 Tsp
Coriander powder – 1 tablespoon
Salt – ¼ Tsp
Turmeric powder – ¼ Tsp
Oil – 2 Tsp
Jeera – ¼ Tsp
To prepare Paneer Masala:
- In a low flame Heat oil in a kadai and add Jeera. Immediately add onions and fry till Onion turns pink.
- Once onion is cooked, add paneer, chilli powder, turmeric powder, salt and coriander powder. Fry in low flame till masala blends well.
- Add a cup of water and cook all masala till they blend well.
- Consistency of masala should be that of thick Chutney. It should not be very thick nor it should be runny. It should be like a thick gravy.
- You can add fresh coriander leaves or methi leaves.
To prepare Dosa:
- I use heavy bottomed cast iron based tawa. This works best for dosa. If you are using iron tawa, finely spread a sprinkle of oil well on the tawa.
- Put the tawa on flame and bring to heat.
- Spread Dosa batter thinly, so that you do not have to flip.
- Add masala to the dosa in one half of the dosa.
- Add oil to the sides so that dosa comes out easily. Flip and close the Dosa. Cook for a minute more and then remove.
Related: Do read Troubleshooting Dosa – Common mistakes and remedies.
a. Spread the masala as soon as top side of dosa dries up. Some use to close the dosa and cook. But if you spread it thinly, dosa would cook in no time.
b. Do not make the masala too thick. Thin masala is easy to spread and help dosa to blend the absorb the flavor.
c. Adding ghee to dosa gives it fantastic taste. I however like flavor of gingelly oil.