Paneer Dosa (Crispy)!
These crispy paneer dosa are gluten free and filled with a simple paneer filling. I love eating these for a Sunday brunch with a side of filter coffee!
Servings: 8 dosa
Ingredients
- 1 tablespoon oil divided
- 2 tablespoons cashews raw, whole cashews
- ½ teaspoon cumin seeds
- 1 teaspoon ginger chopped
- 1 green chili chopped
- 1 small onion chopped, I used red onion
- 1 medium tomato chopped
- ½ teaspoon turmeric
- ¾ teaspoon salt or to taste
- 225-250 grams paneer slightly crumbled
- cilantro chopped, optional
- 2- 2½ cups dosa batter
- oil or butter for cooking the dosa, as needed
Instructions
- Heat ½ tablespoon oil in a pan on medium heat. Once hot, add 2 tablespoons cashews (whole or slightly broken) into the pan. Sauté for 1 minute until the cashews that light golden brown spots on them. Take the cashews out of the pan, using a spatula and transfer them to a plate.
- To the same pan, now add the remaining ½ tablespoon oil. Then add ½ teaspoon cumin seeds and let them splutter. Add 1 teaspoon ginger (finely chopped), and 1 green chili (finely chopped). Cook for 1 minute.
- Then add 1 small onion (finely chopped) and cook for 1-2 minutes until the onions are soft. Then add 1 medium tomato (chopped) and cook for 2 minutes.
- Once the tomatoes are a little soft, add ½ teaspoon turmeric and ¾ teaspoon salt (or to taste). Stir well. Now, add 225-250 grams paneer (slightly crumbled) along with the cashews that we had fried earlier.
- Stir and cook for 2 more minutes until everything is well combined and cooked through. Add chopped cilantro if desired and turn off the heat.
- Heat your iron pan on high-medium heat. I have used around 2 to 2 & ½ cups dosa batter here which will give approximately 8 dosa. Once the pan is really hot, sprinkle some water on it to bring the temperature of the pan down. Wipe with a paper towel.
- Now, dip a sliced onion in oil and rub it on the pan. Then take a ladle full of the batter (around ¼ to ⅓ cup), and pour it in center of the pan. Using your ladle, spread the batter moving from the center of the pan and going outwards. If you are unable to spread the batter, your pan might be too hot.
- Once the dosa is well spread, pour oil or butter on the edges of the dosa- approx. 1-2 teaspoons per dosa. Cook it on medium-high heat. Once you see the dosa becoming brown from the bottom, then add the prepared paneer filling, around 2-3 tablespoons per dosa, use a spatula and fold the dosa over the filling.
- Make all dosa similarly. Serve with chutney or sambar!
Notes
- If you prefer spicy dosa- add more green chilies and use schezwan sauce in your filling or you can also apply the sauce over the dosa. It works great with this paneer filling.
- You can use any dosa batter of your choice to make these dosa.
Nutrition
Calories: 319kcal | Carbohydrates: 3g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 245mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 0.4mg