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Paneer Masala Dosa

A very tasty way of making paneer masala dosa, that is very well liked by everyone in the family. It is made with ingredients found at hand and can be whipped up in no time. It makes for a very delightful meal. I had a lot of fun making it, enjoying the smell of freshly roast dosa with the flavour of the chutney.
Prep Time15 mins
Active Time35 mins
Total Time50 mins
Course: Breakfast, dinner, Main Course, south indian
Cuisine: Fast food, South Indian, Street Food
Keyword: Breakfast recipes, Chutney for masala dosa, Cottage cheese dosa, Fast food, Masala Dosa, Paneer Masala Dosa, street food
Yield: 10 Dosas
Author: SRIMATHI SUNDARARAMAN

Materials

For Masala

  • 1 tbsp Ghee
  • 2 tbsp Gram flour Besan in Hindi, Kadalai mavu in Tamil
  • 2 tbsp Oil
  • 2 Cardamom Ilaichi in Hindi and Elakkai in Tamil
  • 2 Cloves Laung in Hindi and Krambu in Tamil
  • 1 Large Onion
  • 2 Medium sized tomatoes
  • 1 Green chiili
  • 1/4 inch Ginger
  • 1 tsp Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Jeera Powder
  • 1 tsp Coriander powder
  • 1/2 tsp Garam masala powder
  • Salt to taste

For Paneer dosa

  • 2 Cups Dosa batter
  • 200 grams Paneer

Instructions

Preparing the Masala

  • Chop the onions and blend it to a coarse puree.
  • Chop the tomatoes. Add green chilli, ginger and blend it to a coarse puree.
  • Heat ghee in a kadai.
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  • Roast gram flour till a nice aroma develops and colour changes to light brown. Take care to not burn it. Transfer the roast gram flour to a bowl, and allow it to cool.
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  • In the same kadai heat oil and add cloves and cardamom and saute for a minute.
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  • Add the pureed onion and fry till the color changes to light brown.
  • Add the tomato puree and saute for 2 minutes.
  • Add all the spice powders (turmeric powder, chilli powder, coriander powder, jeera powder and garam masala powder) and salt. Mix well and cook till oil separates and gravy thickens. Stir in between so that it does not stick to the bottom.
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  • Now add the roasted gram flour. Mix well and cook for 2 minutes in low flame.
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  • Add 1/2 cup of water and mix well.
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  • Cook till the gravy thickens. Switch off the flame.
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  • Now the chutney is ready.
    MasalaChutney

Preparing Paneer Masala Dosa

  • Heat tawa and keep the flame low. Spread dosa batter in tawa
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  • Add the chutney on top of it.
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  • When the dosa is half cooked, spread the chutney evenly to cover the entire dosa.
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  • Now spread the crumbled paneer on top of it.
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  • When the dosa turns light golden and crisp, fold it and remove it from tawa. Keep the stove in low flame to get the best result.
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  • Serve hot with the side dish of your choice.

Notes

 
1.I have added 2 tbsp of Thuvar dal and 2 tbsp of Chana dal while grinding dosa batter. This gives a nice color and crispiness to dosas. 
2. In case you have not added thuvar dal and chana dal while grinding the dosa batter, now add 1 tsp of gram flour, 1 tsp rice flour and 1/2 tsp sugar to one cup of dosa batter. This will give color and crispiness to dosas.