Paneer Dosa
Crispy dosa stuffed with sautéed paneer-onion-bell-pepper masala.
For 1 serving
4 steps. 15 minutes total.
- 1
Step 1
- a.Soak the idli rice and urad dal for at least 4 hours
- b.Grind into a smooth, aerated paste using a blender
- c.Allow the batter to sit in a warm place for 8 hours to ferment
TIPUse a pinch of fenugreek seeds during soaking to help the batter ferment and become crispier. - 2
Step 2
- a.Heat oil in a pan and sauté the onions and bell peppers
- b.Stir in the crumbled paneer, turmeric, and garam masala
- c.Season with salt and cook for 5 minutes until flavors meld
- 3
Step 3
TIPIf the batter sticks, wipe the pan with a slice of onion dipped in oil to restore the non-stick surface. - 4
Step 4
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter is at room temperature before spreading it on the pan for the best texture.
- 2Use a heavy-bottomed cast iron skillet or a high-quality non-stick tava for even heat distribution.
- 3Don't over-mix the batter after fermentation; gently fold it to keep the air bubbles intact.
Adapt it for your goals.
Vegan
Replace paneer with crumbled extra-firm tofu and use coconut oil for sautéing.
low sodiumLow sodium
Omit salt from the batter and use lemon juice or amchur powder to enhance the filling's flavor.
spicierSpicier
Add finely chopped green chilies or a teaspoon of red chili powder to the paneer masala.
Why this is on our healthy list.
High Quality Vegetarian Protein
Paneer and urad dal provide essential amino acids for muscle maintenance.
Gut-Friendly Probiotics
The fermentation process creates beneficial bacteria that aid digestion.
Sustained Energy Release
Complex carbs from idli rice provide a steady supply of glucose.
Frequently asked questions
Yes, it is a balanced meal providing complex carbohydrates from rice, probiotics from fermentation, and high-quality protein from paneer.