March 7, 2012

How to make Spicy Paneer Dosa


Learn how to make Spicy Paneer Dosa. Normally we all are use to have masala dosa full of potato. Here it's a home made recipe for spicy paneer dosa. You can say that this recipe is a fusion recipe of south Indian and Chinese recipe. Because there is south Indian dosa with Chinese masala. Best in both taste and health. 

Preparation time - 15 minutes
Cooking time - 15 minutes



Ingredients to make Spicy paneer Dosa:


For Dosa:


1 cup dosa batter
Salt to taste
Butter


For masala - stuffing:

200 gram paneer - roughly crushed
2 big onion - finely chopped or grated
1/2 cup cabbage - finely chopped or grated
1 big tomato - finely chopped
1 capsicum - finely chopped
5 to 6 green chilies - finely chopped
1/4 cup tomato sauce
1 tea spoon garlic paste
1 tea spoon ginger paste
2 tea spoon soy sauce
1 tea spoon red chilly powder
1 tea spoon garam masala powder
Salt to taste
2 table spoon oil
1 table spoon greens of spring onion (opt.)


For garnishing:

Butter


To Serve with:


Sambar
Coconut chutney


Method to make Spicy Paneer Dosa:
  • For stuffing:
  • Heat oil in a pan and add onion in it, fry till light brown. Now add green chilly and ginger, garlic paste fry for a minute. 
  • Add cabbage, tomato and capsicum and cook for 1 minute. Add all sauces and spices and mix well. 
  • Now add paneer to it. Sprinkle greens of spring onion.
  • Mix well, Mash if needed.
  • Preparation of Spicy Paneer Dosa:
  • In a non stick tavi - griddle spread dosa batter and let it cook. Spread stuffing over it and fold it. Garnish with butter.
  • Serve hot and tempting Spicy Paneer Dosa with sambhar and coconut chutney.

Ingredients to make coconut chutney:

1 grated coconut without brown portion
1/2 cup roasted dadiya chana
1 cup curd
2 green chilies
1 tea spoon crushed ginger
8 - 10 curry leaves
Salt to taste

For Tadka:

1 table spoon oil
1/2 tea spoon mustard seeds
1/4 tea spoon hing
5 - 6 curry leaves

Method to make Coconut chutney:
  1. Crush all the ingredients of chutney together.
  2. Heat oil in an another small pan, add mustard seeds and let it crackle. Add hing and curry leaves in it and spread over chutney.

No comments:

Post a Comment