Paneer Stuffed Pesarattu Dosa Recipe: A Healthy South Indian Breakfast
17 minutes
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About Paneer Stuffed Pesarattu Dosa Recipe: A Healthy South Indian Breakfast
Start your day with a flavour explosion! This Paneer Stuffed Pesarattu Dosa recipe is a nutritious and delicious South Indian breakfast treat, perfect for busy mornings and picky eaters. The protein-packed moong dal and rice flour batter, infused with aromatic spices, provides a wholesome base for the creamy paneer filling.This recipe is not just tasty, it's also incredibly healthy. The pesarattu dosa offers a good source of protein and fiber, while the paneer adds calcium and a delightful creamy texture. It's a balanced breakfast that will fuel your family throughout the morning.Perfect for kids' lunchboxes or a weekend brunch, this Paneer Stuffed Pesarattu Dosa is a guaranteed crowd-pleaser that combines the best of taste and nutrition. Get ready to elevate your breakfast game!
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Recipe Time & More
Prep10 minutes
Cook7 minutes
Total17 minutes
Ingredients
For the Pesarattu Batter:
- 1 cup Mung beans green, split, whole
- 1/2 cup Rice flour
- 2 Chili pepper green
- 2 tbsp Coriander chopped
- 1 tsp Cumin seeds
- 1/4 tsp Asafoetida hing
- 1.5 tsp Salt or to taste
- 1/2 cup Water
For the Paneer Filling:
- 100 grams Cottage cheese grated
- 1 tbsp Coriander chopped
- 1 Chili pepper chopped, green
- 1/2 tsp Salt or to taste
- 1 tbsp Oil for cooking the dosa
Instructions
Prepare the Batter
- Soak the moong dal for at least 4-6 hours, or preferably overnight.
- Grind the soaked moong dal, green chilies, coriander, cumin seeds, and asafoetida into a smooth batter.
- Add the rice flour and salt to the batter. Mix well.
- Add water gradually to achieve a pouring consistency. Let the batter rest for at least 30 minutes.
Prepare the Paneer Filling
- Grate the paneer.
- Mix the grated paneer with chopped green chilies, coriander, and salt. Set aside.
Cook the Dosa
- Heat a lightly oiled dosa pan or non-stick pan over medium heat.
- Pour a ladleful of batter onto the hot pan, spreading it into a thin, round crepe.
- Sprinkle a portion of the paneer filling evenly over the dosa.
- Once the edges of the dosa start to turn golden and the filling is cooked, fold the dosa in half.
- Cook for another minute, then carefully remove from the pan.
- Serve hot with your favourite chutney and sambar.
Recipe Notes
Expert Tips for the Best Paneer Stuffed Pesarattu Dosa
- For a smoother batter, strain the ground batter through a fine-mesh sieve.
- Adjust the amount of green chilies to control the level of spiciness.
- Don't overcrowd the pan while cooking the dosas. Cook in batches for evenly browned dosas.
- If your batter is too thick, add a little more water to reach the desired consistency.
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Recipe Nutrition
Calories: 109kcalCarbohydrates: 23gProtein: 3gSodium: 1710mgFiber: 1g
Ekta Sharma
Articles: 6
3 Comments
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This looks so good! Appreciate the share.
Thanks for the inspiration! Looks tasty.
Looks so appetizing! Thank you for posting.