Paneer Dosa (Street Style)

Method11 steps · about 45 min

1. 1

   Step 1: Heat 2 tbsp filling oil or ghee. Sauté 1 cup chopped onion and the optional green chili (1) for 6–7 minutes until golden. Add the heaped teaspoon ginger-garlic paste, or the paired ½-inch ginger (½-inch piece) piece and 3 garlic cloves, and sauté for 1 minute. Stir in the chili powder, ½–¾ tsp garam masala and ½–¾ tsp filling salt. Use 1 tsp chili powder for the standard filling, ½ tsp for low heat or up to 1½ tsp for high heat.

   Uses 2 tablespoons (30 ml) oil (I use ghee) · 1 cup (1 medium) onion ( finely chopped) · 1 green chili (slit/ chopped - optional) · one heaped teaspoon paste OR paired fresh ginger/garlic · 1 teaspoon Kashmiri chili powder (½ tsp for low heat, 1½ tsp high heat) · ½ to ¾ teaspoon garam masala (adjust to preference) · ½ to ¾ teaspoon sea salt (adjust to taste) · ½-inch piece fresh ginger, paired with garlic instead of paste

   
2. 2

   Step 2: Add half cup tomato puree OR the separate three-quarter cup chopped tomato to the same filling base. Cook for 4–5 minutes until its raw smell is gone.

   Uses same cooked aromatics and initial spice stocks · half cup tomato puree OR separate¾cupchoppedtomato · ¾cupchoppedtomatoONLYinsteadpuree

   
3. 3

   Step 3: Add the separate quarter cup filling water and cook the same masala thick and aromatic. Add paneer (200 to 250 grams) once and cook two minutes until heated through. Taste the cooked filling and use separate extra filling salt (to taste) only if needed.

   Uses same softened selected tomato route · 200 to 250 grams paneer ( (chop to bite size, ½ inch)) · 0.25 cup water · extra salt only to taste cooked filling

   
4. 4

   Step 4: Stir the kasuri methi (1 teaspoon) into the cooked filling and turn off. Cool until no longer steaming, then sprinkle with the coriander leaves (2 tablespoons). Divide into four generous or five smaller portions for your chosen dosa yield.

   Uses same paneer heated once in masala · 1 teaspoon kasuri methi (/ dried fenugreek leaves) · 2 tablespoons coriander leaves ( – finely chopped)

   
5. 5

   Step 5: Use the ready-made 2–2½ cups dosa batter. Stir in a little extra water or salt (to taste) only if needed, bringing it to a thick but pourable, spreadable consistency.

   Uses 2 to 2½ cups dosa batter (/masala dosa batter) · extra batter consistency water, added only as needed · extra batter salt only to taste if needed

6. 6

   Step 6: Heat a dosa pan evenly over medium heat until hot enough to spread batter, without smoking.

7. 7

   Step 7: Pour one ladleful of seasoned batter from step 5 into the pan center. Spread outward in concentric circles; keep the remaining batter for later dosas.

   Uses one ladle portion from the whole seasoned batter batch; proportional share unknown

   
8. 8

   Step 8: For this dosa, add about ½ tsp butter or up to 1 tsp ghee/oil from your chosen 1½–2 tbsp cooking-fat supply. Cook until golden and crisp and the edges lift from the pan.

   Uses same single ladle portion spread on pan · one dosa only:half teaspoon butter OR up to one teaspoon ghee/oil from same batch supply

9. 9

   Step 9: Place one of the four or five filling portions from step 4 on one half of the cooked dosa. Fold over and transfer to a serving plate.

   Uses one quarter for four-dosa yield OR one of five equal portions · same cooked crepe after its selected fat dose

10. 10

    Step 10: Serve this same finished paneer dosa hot. Optional prepared chutney may accompany it.

    Uses same folded cooked crepe and filling

11. 11

    Step 11: For the remaining dosas, wipe the pan and reheat without smoking. If too hot, use a small splash of the separate pan-cooling water. Repeat steps 7–10 with the remaining batter, filling portions and cooking fat to make four or five dosas in total.

    Uses only filling portions left after earlier cooked dosas · only batter left after earlier ladle portions · a small pan-cooling splash only; not batter water