Ragi, Chilly And Honey Paneer Masala Dosa

4.50 from 2 votes

Ragi, chilly and honey paneer masala dosa is a delicious and nutritious breakfast or brunch option. The chilly and honey paneer masala tastes great with the otherwise bland tasting ragi dosa. No chutney is required to eat Ragi, chilly and honey paneer masala dosa as it tastes delicious without any accompaniment. This is complete meal with proteins, carbohydrates, fibre, calcium and iron. This will keep you full longer hence serves as a very good diet recipe too.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 5


  • For ragi dosa
  • Ragi 1/2 cup
  • Idly rice 1/2 cup
  • Split black gram 1/4 cup
  • Fenugreek seeds 1/4 teaspoon
  • Water as required
  • For Chilly and honey paneer masala
  • Home made cottage cheese 1/2 cup
  • Cumin seeds 1/2 teaspoon
  • Onion 1 medium chopped
  • Tomato 1 small chopped
  • Green chilies 4
  • Honey 2 tablespoon
  • Turmeric powder 1/4 teaspoon
  • Chilly flakes 1 teaspoon
  • Red chilly powder 1 teaspoon
  • Salt
  • Oil


  • Dosa batter-clean and soak the ragi for 6 hours, rice for 4 hours and split black gram for 4hours along with fenugreek seeds. Soak everything separately.
  • Grind everything separately and combine them to form a thick batter. Keep it for fermentation overnight.
  • Next day mix the batter add salt and water as required to form dosa.
  • Paneer masala preparation: temper cumin seeds in oil, add chopped onions.
  • Once the onion turns translucent add the chopped tomatoes green chilies and salt.
  • When the tomatoes turn mushy add Honey, red chilly powder and cottage cheese.
  • Stir them well for about 5 minutes. Add chilly flakes and turn off the flame.
  • Heat a nonstick tawa, brush with some oil. Take a ladle full of the batter and place on the centre. Spread the batter in a circular motion from center outwards.
  • Sprinkle some oil on the edges. Cover the pan with lid and let the dosa cook on a medium flame.
  • After 3-4 minutes add the paneer filling in the center. When the dosa easily leaves the pan it's ready to serve.
  • In the same way prepare the other dosas. Serve hot


The excess batter can be stored in fridge and used.
The dosa can be made with ragi flour and rice flour as well.

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4.50 from 2 votes

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Recipe sponsored by Apis Himalaya Honey Visit Profile / Website

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Priyanjali Joardar
Priyanjali Joardar

Recipe creator, food photographer and stylist

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