Crispy Paneer Dosa makes for a great meal when you fancy something delicious but not the same old meal. You can either use store bought batter or use my post links below to make it at home.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 4 · 4 to 5
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 2 tablespoons (30 ml) oil ((I use ghee))
  • 1 cup (1 medium) onion (finely chopped)
  • 1 green chili (slit/ chopped - optional)
  • 1 heaped teaspoon ginger garlic paste ((or ½ inch ginger + 3 garlic cloves crushed/grated))
  • ½ cup (1 medium) tomato (pureed/ crushed or ¾ cup chopped)
  • 1 teaspoon Kashmiri chili powder ((½ tsp for low heat, 1½ tsp high heat))
  • ½ to ¾ teaspoon garam masala ((adjust to preference))
  • ½ to ¾ teaspoon sea salt ((adjust to taste))
  • 200 to 250 grams paneer ((chop to bite size, ½ inch))
  • 1 teaspoon kasuri methi (/ dried fenugreek leaves)
  • 2 tablespoons coriander leaves (– finely chopped)
  • 2 to 2½ cups dosa batter (/masala dosa batter)
  • 1½ to 2 tablespoons softened unsalted butter/ghee / oil

Method

Make the filling

  1. Heat oil in a pan and add onions & green chili. Saute until golden for 6 to 7 mins and add ginger garlic. Saute for a minute and add chili powder, garam masala and salt.
  2. Add the tomatoes & cook until they lose the raw smell, for 4 to 5 mins.
  3. Stir in ¼ cup water and cook until the masala is thick & aromatic. Mix in the diced paneer. Cook for 2 mins, until heated through. Taste test and adjust salt to taste.
  4. Mix in kasuri methi & turn off. Cool down slightly and sprinkle coriander leaves.

How to make paneer dosa

  1. Bring your dosa batter to a thick yet of pouring and spreading consistency. (I usually add little water and salt at this stage)
  2. Heat a dosa pan on a medium flame until really hot.
  3. Pour a ladle full of batter in the center and spread it from the center to the edges of the pan, making concentric circles.
  4. Add diced butter or sprinkle ghee across the dosa. Cook on a medium high heat until golden, crisp and the edges begin to come off the pan.
  5. Scoop out ¼ portion of the prepared paneer to one half of the dosa. Cover it half way and remove to a serving plate.
  6. Serve paneer dosa hot. You don't need any sides but coconut chutney or any other will go well.
  7. Make the next dosa when the pan is hot enough, but not smoking hot. If it is too hot, splash little water to cool down slightly.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.