Soak the paneer cubes in hot water for 10 minutes. After 10 minutes drain the water and scramble the paneer.( I used the mixie to do this) Alternatively you can keep the paneer cubes in room temperature for 15 minutes and pulse it in a mixie.
If using fresh paneer, scramble with hands and go ahead in making the paneer masala dosa. Chop the onions and capsicum finely. In a pan, add the oil and throw in the mustard seeds, curry leaves and add the onions. Saute till translucent. Add the chopped tomato.
Saute for few minutes. Add red chili powder, salt and garam masala.
Saute for few minutes and add the chopped capsicum and scrambled paneer one by one.
Saute for 2 –3 minutes in low flame. Mix well and add coriander leaves. Switch off the flame.
Heat a dosa tawa and when it is hot start making dosa by making a circle with the back of the laddle. Place 3-4 tblsp of filling in the center and when the base part turns golden brown just fold the dosa.
If you want just drizzle a few drops of ghee. No need to flip the dosa. We always have this without any side dish. If you want to have with any side dish just click chutney and sambar recipes. Always serve hot.
Notes:
While making the masala , you can add any finely chopped veggie of your choice. The dosa batter should not be too thick and it should be of a pouring consistency, to get crispy paneer dosa .
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