Paneer Dosa Recipe

September 9, 2011

Ingredients

3 cup rice (chawal)
1 ½  teaspoon salt (namak)
150 gram cottage cheese (paneer)
1 teaspoon fenugreek seeds (dana methi)
400 gram potato(alu)
2 large sized onion (pyaj)
1 cup split black gram lentil (urad ki dhuli dal)
¼  teaspoon turmeric powder (haldi)
3 green chilly (hari mirch)
1 teaspoon mustard seeds (rai)
10-12 curry leaves (kadi patta)
Oil as required

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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