My 210th recipe, "Paneer Masala Dosa", a super delicious dosa variation. I am back to one of my favorite recipes : The masala dosa. I love masala dosa in general. However when the masala is made from my favorite paneer, there can be nothing better in my world 🙂
I absolutely love paneer masala dosa and have tasted it at many restaurants in Chennai. I however haven't found the perfect paneer dosa in my locality in the US. Apart from being one of my favorite, it is easy to make as well. It is so delicious that it would be a huge hit among your family members, especially among kids. For these reasons, I have been wanting to make and post this recipe for a long time.
However, I have stuck a weird luck after starting my food blog. Whenever I am over enthused to make a recipe for the blog, I some how hit all sorts of roadblocks. I end up making all other recipes, but not the one I had more than wanted to make. It happened many times in the past and this paneer masala dosa is no exception. Finally, the day has arrived today. The dosa itself is perfectly crispy on the outside and with a delicious, juicy paneer filling. Along with a side of a simple chutney, this makes the perfect breakfast or dinner 🙂
Paneer Masala Dosa
Paneer Masala Dosa
- Dosa Batter - As required
- Butter/Oil/Ghee - As required
For Paneer Masala
- Oil - 2 Tbsp
- Jeera - ½ tsp
- Curry leaves - 1 Sprig
- Onion - 1 Large Finely chopped
- Ginger garlic paste - 1 tsp
- Tomato - 1 Large Finely chopped
- Salt - 1 tsp Adjust as per taste
- Turmeric - ¼ tsp
- Red chilli powder - 1 tsp
- Coriander powder - ½ tsp
- Cinnamon powder - ¼ tsp Optional
- Garam masala - 1 tsp
- Kasturi methi - 1 tsp
- Paneer - 325 gm Grated
- Coriander leaves - For garnishing
For Cashew paste
- Cashew - 15
- Fennel seeds - 1 tsp
- First, grind the cashews along with fennel seeds into coarse paste with a little water. Keep the cashew paste aside until use.
- Now heat oil in a pan, add the jeera and once it start changing color, add the curry leaves, onion, ginger garlic paste and saute until the onion starts to change color.
- Follow it by tomato, salt and all the powders (turmeric, red chilli, coriander, cinnamon except garam masala powder), and saute in low-medium flame until well combined.
- Now, add ½ cup of water, mix and set the flame to low. Add the cashew paste and mix well. Follow it by garam masala powder and kasturi methi (Crush it using your palm) and mix well again. Let everything simmer for a few more minutes until the oil starts to separate over the top.
- Now add the grated paneer (reserve 2 Tbsp for topping later) and mix well. Set the flame to medium and cook for a minute. Turn off the flame and garnish with coriander leaves and mix well. The Paneer masala is ready. Keep it aside.
- Now we can start preparing the dosa. Heat a tawa, take ¾th ladle of batter and spread it into a thin dosa. Once the top is lightly cooked, apply about ¼ tsp of butter over the dosa. Cook in medium flame until the side touching the tawa starts changing to golden brown. Place about 2-3 Tbsp full of prepared masala at the center and spread it evenly over the dosa.
- Optionally add some fresh grated paneer we had reserved earlier. Fold the dosa as shown in the pic and gently press it with the spatula. Flip to the other side and gently press again. Now, transfer the dosa to the serving plate and repeat the steps for remaining dosas.
- Serve hot with chutney.
Notes | FAQ
- Do not cook the dosa in high flame. Dosa may get burnt by the time you finish up with spreading the masala over them.
- I used butter for cooking dosa. You can even use oil/ghee.
- Adding cashew paste will give you the best flavor and extra ordinary taste.
- Adding curry leaves and coriander leaves are optional. But adding will enhance the taste. If adding do chop them finely and add.