Paneer Dosa Recipe

folded paneer dosa garnished with a few coriander leaves alongside a bowl of green colored coconut chutney.

5 from 1 vote

One of our all-time favorites is the Paneer Dosa, which is a variation of a stuffed dosa and a fusion recipe. It is made with a stuffing of mixed vegetables, paneer, butter, seasonings and Pav Bhaji Masala. Super easy, simple and results in street-style flavors.

Prep Time10

Cook Time20

Total Time30

Course: Brunch, Snacks

Cuisine: Fusion, Indian Street Food

Diet: Gluten Free, Vegetarian

Difficulty Level: Moderate

Servings: Paneer Dosa

Calories: 342kcal

Author: Dassana Amit

Ingredients

1 cup Dosa Batter - regular or ragi dosa batter
⅓ cup onions - finely chopped
⅓ cup carrots - grated
⅓ cup bell pepper - finely chopped, or ⅓ cup capsicum
⅓ cup tomatoes - finely chopped
1 green chili - chopped, small-sized, optional
2 to 3 tablespoons coriander leaves - chopped
4 teaspoons Pav Bhaji Masala or add according to taste, 1 tsp for each dosa
¾ cup Paneer - grated, about 3 tablespoons for each dosa
1 to 2 tablespoons Butter - softened, add as needed; can swap with ghee or oil
salt as required

US Customary - Metric

Instructions

Prepare Dosa With Toppings

Heat a tawa or a flat skillet. Make sure to use a well seasoned pan or skillet.
Take a ladle of the batter and spread it on the hot tawa in a circular motion to make a dosa.
The center portion may be raw or undercooked. But we start topping our ingredients on it. As the dosa cooks, this raw or undercooked batter will also cook.
Keep heat to low or medium-low. Add 1 to 2 tablespoons of the chopped vegetables, green chilies and grated carrots, one by one.
You can even mix the vegetables first and then add them at once.
Add 1 teaspoon butter and 1 teaspoon pav bhaji masala.
Mix everything thoroughly with a spoon or spatula.
Let the vegetable filling cook for about half a minute.
Regulate the stovetop heat accordingly and as needed. You do not want the dosa to become golden or cooked completely, before you add the vegetables and paneer.

Make Paneer Dosa

Add 3 tablesoons of paneer on the toppings. You can add more paneer if you prefer.
Mix the grated paneer with the rest of the ingredients thoroughly and spread this paneer masala evenly in a single layer on the dosa.
The paneer masala mixture will become moist as the paneer will leave moisture after being mixed.
Now you can increase the heat and cook until the dosa is golden.
Fold the dosa with the help of a spatula. Remove the folded Paneer dosa from the pan using the spatula and serve hot.
Similarly make other paneer stuffed dosa in batches on the hot tawa or skillet.
Serve Paneer Dosa with a side of coconut chutney, sambar or ketchup if you like.

Notes

You can use regular dosa batter, moong dal dosa batter and even ragi dosa batter to make these dosas.
Make sure to use paneer that is fresh and moist, and not dry. Frozen paneer may not work well in this recipe. Fresh homemade paneer is another good option.
Ensure not to cook the grated paneer for a prolonged time, as it can turn dry and chewy.
For a more street style flavor, opt to add garlic red chili chutney or tomato ketchup or mayonnaise. The choice is yours.
Take care when you add the toppings. The dosa should not get golden or overly cooked. This can lead to dosa getting chewy, dry and hard. So regulate the heat as needed.
You can consider adding boiled mashed potato, grated beetroot, spring onions as well as grated mozzarella or cheddar cheese together with the paneer.

Nutrition