Paneer Dosa
Ingredients:
For Plain dosas:
Rice - 300 gm
Black gram
(Uzhunnuparippu) - 100 gm
Bengal Gram(Kadalaparippu) - 25 gm
Fenugreek(Uluva) Seeds - 1/2 tsp
Butter or Ghee - 100 gm
Salt – As reqd
For the masala:
Peas (boiled) - 500 gm
Paneer(finely chopped) - 250 gm
Ginger - 1†piece
Green chillies – 2 nos
Coriander leaves(finely chopped) – 1/2 cup
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Salt – As reqd
Red Chilly powder - 1/2 tsp
Garam masala powder- 1/2 tsp
Preparation Method
For making Plain dosas:
1)Soak rice, black gram, Bengal gram and fenugreek seeds together overnight. For fermentation, keep it for 12 hours in summers and 24 hours in winters.
2)Grind them together in a grinder.
3)At the time of making, add salt and mix well. The batter should be of liquid consistency.
For making the masala:
1)Heat oil in a vessel.
2)Add mustard seeds, curry leaves followed by green chillies and ginger.
3)Add peas and paneer.
4)Add salt, red chilly powder & garam masala powder.
5)Finally, add chopped coriander leaves. Mix it well.
For making the peas and paneer dosas:
1)Heat ‘dosa tava’ or ‘dosa kallu’ and spread the batter over it. Make the dosas thin and crisp by using ghee or butter. Roast it from one side.
:-If there is any problem to spread dosas, then add 1 tbsp of semolina(rava) in the paste.
2)Spread peas and paneer masala in the middle and fold it in the desire shape.
:-Serve hot with Sambar and Chutney.
Makes: Enough for 18-20 Dosas. |
