Dt. Natasha Mohan
Dietitian Natasha Mohan is one of the most influential and renowned nutritionist and dietitian, with over 3 Million Followers on YouTube and 200+ Million Views and with 10+ Years of Experience. Dietitian Natasha Mohan is a transformation expert, Motivational Speaker and Lifestyle Expert. She has touched million of lives. She specializes in Therapeutic Diets Like, PCOS/PCOD, Thyroid, Diabetes, Cholesterol, Blood pressure, and other lifestyle disorder.
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Paneer Dosa Recipe – Crispy, Tasty, and Easy to Make
Imagine biting into a Paneer Dosa Recipe that’s golden crispy on the outside and stuffed with a rich, spicy, and cheesy paneer filling. Paneer Dosa is the perfect fusion of North and South Indian flavors, combining the crispy goodness of dosa with the indulgence of paneer. If you’re craving something unique, delicious, and satisfying, this recipe is a must-try!
What is the Paneer Dosa Recipe?
Dosa, a traditional South Indian dish, is usually made with a fermented rice-lentil batter and served with chutney and sambar. When stuffed with flavorful paneer, it transforms into something extra special – a wholesome, protein-rich meal that pleases kids and adults alike.
Ingredients Required
For the Dosa Batter:
2 cups rice
1/2 cup urad dal (split black gram)
1/4 teaspoon fenugreek seeds
Salt to taste
Water as needed
For the Paneer Stuffing:
200g paneer (cottage cheese), crumbled
1 onion, finely chopped
1 tomato, chopped
1 green chili, finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves, chopped
1 teaspoon oil
Additional Toppings and Seasonings:
Butter or ghee for greasing
Grated cheese (optional)
Chopped fresh herbs
Step-by-Step Instructions
Step 1: Making the Dosa Batter
Wash and soak rice, urad dal, and fenugreek seeds for 6-8 hours.
Grind them into a smooth paste, adding water as needed.
Ferment the batter overnight.
Add salt and mix well before making dosas.
Step 2: Preparing the Paneer Stuffing
Heat oil in a pan and add cumin seeds.
Add onions and green chilies; sauté until golden brown.
Add tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes soften.
Add crumbled paneer and mix well.
Sprinkle garam masala and fresh coriander.
Stir for a minute and set aside.
Step 3: Cooking the Dosa
Heat a non-stick or cast-iron pan and grease with ghee or butter.
Pour a ladleful of batter and spread in a circular motion.
Cook until the edges turn golden brown.
Spread the paneer stuffing over one side.
Fold the dosa and serve hot.
Tips for the Crispiest Dosa
Use a well-seasoned pan.
Ensure the batter is properly fermented.
Cook on medium-high heat.
Don’t flip the dosa—cook on one side only.
Variations of Paneer Dosa Recipe
Spicy Paneer Dosa: Add extra green chilies.
Cheesy Paneer Dosa: Top with grated cheese.
Jain-Friendly Version: Skip onions and garlic.
Serving Suggestions
Chutneys: Coconut chutney, mint chutney, tomato chutney
Side Dishes: Sambar, vegetable kurma
Health Benefits of Paneer Dosa Recipe
Paneer is rich in protein and calcium.
Fermented dosa batter is good for digestion.
A balanced meal with carbs, protein, and fats.
Common Mistakes to Avoid
Soggy dosa? Batter should not be too thick.
Stuffing falling out? Spread evenly and fold properly.
Dosa sticking to the pan? Use a well-greased, hot pan.
Final Thoughts
Paneer Dosa Recipe is a delightful fusion dish that brings the best of both worlds – the crunch of dosa and the creamy, spicy goodness of paneer. It’s easy to make, nutritious, and a perfect meal for any time of the day. This recipe can also be a great addition to a PCOS Diet plan for weight loss, offering a balance of protein and healthy fats. Try this recipe at home and enjoy the burst of flavors with every bite
Yes! You can use instant dosa mixes, but the traditional fermented batter gives the best taste and texture.
Fresh, homemade paneer or store-bought paneer that is soft and crumbly works best.
Yes, you can refrigerate it for up to 2 days and reheat before use.
Use a well-seasoned pan, cook on medium-high heat, and ensure the batter is fermented well.
Absolutely! It’s rich in protein and calcium, making it a great meal for kids.
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