PANEER MASALA DOSAI

Masala dosai is one of the popular South Indian breakfast recipe. Masala stuffing is usually prepared using potato. Here, I have done using Paneer, which is simple and easy to prepare. If we have paneer in our house, this recipe can be done in quick time. We always serve dosa with either chutney varieties or sambhar. For a change, this Paneer stuffing can be tried once in a while. This recipe is somewhat similar to Paneer Bhurji which has been already posted in this blog.

INGREDIENTS:

Paneer (crumbled) - 200g

Cumin - 1/2 tsp

Tomato - 2

Onion - 2

Red chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp

Crushed Ginger and garlic - 1 tsp

Coriander leaves - a handful

Salt

Oil - 3 tsp 

METHOD: 

PREPARING PANEER STUFFING:

1. In a tawa, heat oil and add cumin. 

2. Add chopped onion and cook for a while, add crushed ginger and garlic, cook well until raw smell goes off and add finely chopped tomato.

3. Stir well until the tomato turns juicy.

4. Add red chilly powder, turmeric powder, coriander powder, required salt and for a few minutes.

5. Sprinkle little water so that the raw smell goes off and becomes thick together.

6. At this stage, add crumbled paneer, chopped coriander leaves and stir for a minute and switch off the flame.

7. Paneer stuffing is ready now. 

 

PREPARING PANEER MASALA DOSAI:

1. Heat a dosa tawa, smear little oil.

2. If using idly batter, add little water and mix well so that the dosa can be easily spread.

3. Spread the dosa thin so that there is no need to turn to other side to get cooked.

4. Close with a lid and cook on medium flame.

5. Sprinkle some oil and wait until the dosa is well cooked with browning.

6. Spread the paneer and fold the dosa.

7. Paneer can be either spread in the centre and folded on both sides or spread at one side and folded with the other side as shown. 

8. Tasty and delicious Paneer Masala dosai is ready.

Note:

• Paneer should be brought to room temperature before cooking so that crumbling will be easy.
• Home made paneer will suit very well for this recipe since we don't need to crumble. Paneer can be prepared a day before and stored in fridge.
• Over cooking of paneer will result in rubbery texture. So, switch off the flame immediately after adding paneer.