Paneer Dosa

This crispy and delicious Paneer Dosa has a filling made with paneer and aromatics. If you are looking for a fancy Indian meal option, give this a try. I make this from scratch using homemade dosa batter but you can use store bought or make an instant batter that does not require any fermentation. You can also make the filling ahead and refrigerate to have it handy for weeknight dinners.

About Paneer Dosa

Paneer Dosa is a popular street and tiffin center meal made in numerous ways across South India and Western Indian states. To make these, a basic crispy dosa batter made with urad dal, chana dal, poha, methi seeds and rice is used. Though it is economical and hygenic to make the batter at home, a lot of people buy it from the stores for convenience.

Dosa batter is easily available in the chiller section of most Indian stores or you may also look out for a homecook selling it in your area. But if you wish to make your own, you may make it from my Dosa Recipe post. I’ve several time-tested verions there to suit different dietery needs and taste preferences.

The filling for paneer dosa is made by tossing diced, crumbled or grated paneer with a spicy and aromatic onion tomato masala. My recipe produces a very tasty filling and all thanks to the ghee which elevate the flavors of the filling. These dosas make for a filling meal and are not light, so they are ideal for a brunch, lunch or dinner.

You won’t need a side dish like a chutney, sambar or another dish unless you prefer a eloborate special meal. In the expert tips section below, I also have a simpler toddler/kids version which I’d made for my boys for many years. Till today I make it when I’ve limited time. It has no onions, no tomato, less spicy and takes only 5 mins.

Photo Guide

How to make Paneer Dosa (Stepwise photos)

Prepare the paneer filling

1. Heat 1½ to 2 tablespoons ghee in a pan. Add 1 cup onions (1 medium onion chopped) and 1 green chili chopped or slit. Sprinkle half teaspoon salt and begin to saute on a medium heat for 7 mins, until golden.

2. Add 1 heaped teaspoon ginger garlic paste (or half inch ginger and 3 garlic cloves crushed/ grated / pressed.) Saute for a minute.

3. Do not burn, be cautious here. Stir in

• ½ to 1 teaspoon Kashmiri red chili powder (I used 1½ tsps byadgi, use only half for low heat)
• ½ to ¾ teaspoon garam masala

4. Pour half cup tomato puree (1 medium tomato pureed or ¾ chopped).

5. Saute for 4 to 5 mins, until the raw smell disappears.

6. Pour ¼ cup water and mix well.

7. Cook until the onions and tomatoes become thick & aromatic.

8. Stir in 200 to 250 grams of diced paneer (half inch cubes).

9. Cook for 2 mins, until heated through. You should have a fairly moist but not watery filling. It will dry out a bit after cooling. Taste test and adjust salt to your preference. Stir in 1 teaspoon crushed kasuri methi.

10. Cool down for a few minutes and sprinkle 2 tablespoons coriander leaves. Make sure your filling has cooled down before spreading your batter else your paneer dosa will become soft due to steam and heat.

Spreading Paneer Dosa

11. You need

• 2 to 2½ cups dosa batter  or masala dosa batter or quinoa dosa batter
• 1½ to 2 tablespoons softened unsalted butter

12. Add little salt and bring the batter to a thick, yet spreading consistency like seen in the image below. Heat a dosa pan on a medium flame until evenly hot, not smoking hot. Pour 1 ladle of batter to the center of the pan.

13. Spread it from the center to the edges of the pan, making concentric circles.

14. Add half tsp unsalted butter or sprinkle 1 tsp ghee across the dosa. Start with lesser and add more if you want.

15. Cook on a medium heat until golden & crisp. When it is cooked, you will see the edges begin to come off the pan. Scoop out ¼ portion of the prepared paneer to one half of the dosa.

16. Cover it half way.

17. Remove to a serving plate. Wipe down the pan with a kitchen tissue before you make your next dosa. Spread the batter when the pan is hot enough, but not smoking hot. If it is too hot, sprinkle little water all over the pan to cool down slightly.

Serve Paneer Dosa hot. You don’t need any sides but Coconut chutney or any other will go well.

Expert Tips

• Brown the onions well for a real good caramelized flavor. Using ghee enhances the flavor.
• Though you can use chopped tomatoes, I prefer to puree because that binds the filling well. If your tomato is too sour, deseed it.
• Avoid using very cold batter else your dosas won’t brown.
• Butter helps in browning your dosas well.
• This recipe makes a spicy filling like the street style. If you want less spicy, add more paneer. It will tone down the heat.
• 5 mins paneer filling for kids: Heat a tablespoon of ghee and saute 1 tablespoon chopped garlic until aromatic, for a minute. Turn down the heat to low and add ¼ to ½ tsp chili powder, little salt, ¼ teaspoon garam masala & 1 teaspoon kasuri methi. Pour 3 tablespoons water and cook until thick. Add the crumbled paneer and cook until heated through, for 1 minute. If you want sprinkle little chaat masala.

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