Paneer Masala Dosa is what happens when South meets North. Dosa is a typical South Indian dish. Whereas paneer, though have become popular now in South too, is more popularly used in North India. So when I got a chance to use Farmz2Familiez freshly ground Multi grain Idli/Dosa batter, I decided to make paneer masala dosa. The dosas came out super crispy and tasty. They are healthy too with a blend of various grains like, rice, urad dal, finger millet (ragi), pearl millet (bajra), Jowar, whole green gram, black chickpeas, and white chickpeas.
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Yield / Serves
Farmz2Familiez freshly ground Multi grain Idli/Dosa batter 1/2 packet
Ghee 3-4 tbsp
Onion 1 (big, finely chopped)
Tomato (1, finely chopped)
Green chili 1 (cut lengthwise)
Ginger garlic paste 1/2 tsp
Curry leaves 4-5
Coriander leaves 1 tbsp (chopped)
Red chili powder 3/4 tsp
Turmeric powder 1/4 tsp
Salt as required
Garam masala powder 1/2 tsp
Vegetable Oil 2 tbsp
Paneer 1 cup (crumbled)
To prepare the paneer masala, heat oil in a pan.
Add the onions and saute until they turn soft and light pink.
Then add the green chili, ginger garlic paste and curry leaves and saute until the raw smell goes off.
Next add the chopped tomatoes and saute until they turn soft.
Now simmer, and add turmeric powder, red chili powder and salt as required, and mix well.
Add the garam masala powder and chopped coriander leaves too and mix.
Next add the crumbled paneer and saute for 2-3 minutes, and cook covered for a minute.
Switch the flame off.
To prepare the dosa, heat the tawa.
When hot, simmer the flame.
Add about one and a half ladles of the batter and spread the batter with the back of the ladle in a circular motion.
Drizzle little ghee on top.
After a minute, using a wooden spatula, very gently press the dosa to even out the batter and flatten it.
Once the edges begin to brown, place 2-3 tbsp of the paneer masala in the middle.
Fold the dosa from the two sides.
Serve hot with coconut chutney.
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