Normally we all are use to have masala dosa full of potato. Here it's a home made recipe for spicy paneer dosa. You can say that this recipe is a fusion recipe of south Indian and Chinese recipe. Because there is south Indian dosa with Chinese masala. Best in both taste and health.
Preparation time - 15 minutes
Cooking time - 15 minutes
Ingredients to make Spicy paneer Dosa:
For Dosa:
1 cup dosa batter
Salt to taste
Butter
For masala - stuffing:
200 gram paneer - roughly crushed
2 big onion - finely chopped or grated
1/2 cup cabbage - finely chopped or grated
1 big tomato - finely chopped
1 capsicum - finely chopped
5 to 6 green chilies - finely chopped
1/4 cup tomato sauce
1 tea spoon garlic paste
1 tea spoon ginger paste
2 tea spoon soy sauce
1 tea spoon red chilly powder
1 tea spoon garam masala powder
Salt to taste
2 table spoon oil
1 table spoon greens of spring onion (opt.)
For garnishing:
Butter
To Serve with:
Sambar
Coconut chutney
- For stuffing:
- Heat oil in a pan and add onion in it, fry till light brown. Now add green chilly and ginger, garlic paste fry for a minute.
- Add cabbage, tomato and capsicum and cook for 1 minute. Add all sauces and spices and mix well.
- Now add paneer to it. Sprinkle greens of spring onion.
- Mix well, Mash if needed.
- Preparation of Spicy Paneer Dosa:
- In a non stick tavi - griddle spread dosa batter and let it cook. Spread stuffing over it and fold it. Garnish with butter.
- Serve hot and tempting Spicy Paneer Dosa with sambhar and coconut chutney.
Ingredients to make coconut chutney:
1 grated coconut without brown portion
1/2 cup roasted dadiya chana
1 cup curd
2 green chilies
1 tea spoon crushed ginger
8 - 10 curry leaves
Salt to taste
For Tadka:1 table spoon oil
1/2 tea spoon mustard seeds
1/4 tea spoon hing
5 - 6 curry leaves
Method to make Coconut chutney:
- Crush all the ingredients of chutney together.
- Heat oil in an another small pan, add mustard seeds and let it crackle. Add hing and curry leaves in it and spread over chutney.
Ingredients to make Sambhar:
1 cup toovar dal
200 gms bottle gourd - pieces
6 to 8 drumsticks - pieces (opt.)
1 tea spoon mustard seeds
1 tea spoon fenugreek seeds
6 to 7 curry leaves
1 pinche asafoetida
2 table spoon sambhar masala
2 small onions - finely chopped
2 table spoon tamarind powder
1 table spoon chopped coriander
1big tomato - finely chopped
1 tea spoon onion garlic paste
2 table spoon oil
2 to 3 whole dry red chilly
salt to taste
Method to make Sambhar:
- Wash the dal thoroughly and add 4 cups of water.
- Pressure cook the dal until soft. Blend the cooked dal in a mixer. Cook drum sick, half of the onion and bottle gourd with dal.
- Soak the tamarind in a little water and keep aside for 30 minutes. Rub the tamarind by hand and strain. Add to the dal mixture.
- Heat the oil in another pan and fry the mustard seeds and fenugreek seeds until they begin to crackle. Add the curry leaves and whole red chilly and fry for 1/2 minutes.
- Add chopped onion and garlic paste to it fry for 2 minutes. Add chopped tomato to it and fry till tomato is soft. Add sambhar masala and all dry masala to it. Fry for 1 minute.
- Add the mixture to dal and let it come to boil. Add paste and boil for at least 5 to 7 minutes.
- Garnish with chopped coriander.
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