I make paneer dosa quite often for a quick but filling breakfast, especially when mornings are busy. My kids ask for it by name, and honestly it turned into one of those recipes I do not even need to think about twice, anymore. The spiced paneer filling, tucked inside a crisp dosa just disappears fast at our table always, before I can even get a second round out.
Recipe Snapshot
- Paneer dosa makes my breakfast special.
- I love the slight tanginess, creaminess and savory taste. it is just amazing.
- I have it hot with coconut chutney and a steaming bowl of sambar.
- The total time I take to make the masala and the dosa together is about 35 minutes.
- If you like this dish, I am sure you will also like masala dosa, uttapam or even a simple paneer paratha.
The Ingredients:
To make the paneer masala:
- 350 grams paneer (crumbled)
- 1 tbsp cooking oil
- 1 tsp cumin seeds
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp curry leaves
- 1 piece onion (small, finely chopped)
- 1 piece tomato (small, finely chopped)
- ¼ tsp turmeric
- 1 tsp salt
- ½ tsp red chili powder
- ½ tsp garam masala powder
- 1 tsp coriander powder
- 1 tsp dry fenugreek leaves (crushed)
- 2 tbsp coriander leaves (or mint leaves, finely chopped)
To make the paneer dosa:
- 150 grams dosa mixture
- ½ cup yogurt
- Water (as required)
- Butter (or ghee, as required)
How to Make Paneer Dosa? (Step by Step Guide with Photos)
Step 1: Fry 1 tsp of cumin seeds, ginger paste, garlic paste along with 1 tbsp of curry leaves in 1 tbsp of cooking oil in a skillet for about 2 to 3 minutes.
Step 2: Then, add 1 piece of onion (small, finely chopped) and fry till translucent or until it turns golden brown in color.
Step 3: Now, add 1 piece of tomato (small, finely chopped) and sauté until it turns soft and pulpy. Cook for 5 to 7 minutes on medium heat.
(Pro tip: Mash the tomato further as it cooks for a smoother, restaurant-style masala base.)
Step 4: Add ¼ tsp of turmeric and stir well. Then, add 1 tsp of salt, ½ tsp of red chili powder, ½ tsp of garam masala powder, 1 tsp of coriander powder and mix it well. Cook until dry.
Step 5: Then, add 350 grams crumbled paneer and mix it well. Cook for 8 to 10 minutes on medium heat. Add 1 tsp of dry fenugreek leaves (crushed) and 2 tbsp of finely chopped coriander leaves and mix it well. Remove it from heat and keep aside.
(Pro Tip: Add paneer off direct heat if using fresh, soft paneer. It holds shape better and won’t turn rubbery.)
Step 6: In a mixing bowl, take 150 grams of dosa mixture and ½ cup of yogurt. Add water as required.
Step 7: Mix it nicely leaving no lumps. Check the consistency. Let it rest for 5 minutes.
Step 8: Heat a tawa, sprinkle some water and wipe off completely. Now, pour a ladle full of dosa batter in the center.
Step 9: Spread it gently and evenly. Cook on medium heat for 2 to 3 minutes. Add some butter on it and spread it evenly.
(Pro Tip: Do not add too much butter at this stage. A thin butter layer right after spreading gives the crispest edge.)
Step 10: Put the prepared paneer on it on one side. Spread it nicely with a spoon.
Step 11: Fold it gently. Remove it from pan.
Step 12: Your tasty and healthy homemade paneer dosa is ready.
Make It Your Way
- I sometimes toss in grated cheese for that extra richness.
- I also like adding grated carrots for a bit of crunch and color sometimes. It works better than you might think.
- On busy days, I use boiled, mashed potato instead of paneer, and it still turns out delicious.
Paneer Dosa Recipe Simple Solutions
Q: My paneer masala turned out too watery. What went wrong?
A: I have had this happen when tomatoes release too much moisture in Step 3. I just cook it a bit longer in Step 4 until it dries out.
Q: The dosa batter seems a bit thick after adding yogurt in Step 6. How do I adjust it?
A: Oh! Yes, that happens to me sometimes. What you can do is add some water to it. I add one tablespoon at a time until it is just right. You need it to be a dropping consistency as I have mentioned in Step 7.
Q: Why does my dosa stick to the tawa in Step 8? What do I do?
A: You should dry the tawa completely before putting the batter. I learned this lesson by experience too!
Q: The dosa tears while folding it in Step 11. What’s the fix?
A: I would let it cook a touch longer before folding. This works every time. Also, use a flat spatula always and do not pull it from the edges.
Recipe Card
Paneer Dosa
Ingredients
To make the paneer masala:
- 350 grams paneer crumbled
- 1 tbsp cooking oil
- 1 tsp cumin seeds
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp curry leaves
- 1 piece onion small, finely chopped
- 1 piece tomato small, finely chopped
- ¼ tsp turmeric
- 1 tsp salt
- ½ tsp red chili powder
- ½ tsp garam masala powder
- 1 tsp coriander powder
- 1 tsp dry fenugreek leaves crushed
- 2 tbsp coriander leaves or mint leaves, finely chopped
To make the paneer dosa:
- 150 grams dosa mixture
- ½ cup yogurt
- Water as required
- Butter or ghee, as required
Instructions
- Fry 1 tsp of cumin seeds, ginger paste, garlic paste along with 1 tbsp of curry leaves in 1 tbsp of cooking oil in a skillet for about 2 to 3 minutes.
- Then, add 1 piece of onion (small, finely chopped) and fry till translucent or until it turns golden brown in color.
- Now, add 1 piece of tomato (small, finely chopped) and sauté until it turns soft and pulpy. Cook for 5 to 7 minutes on medium heat. (Pro tip: Mash the tomato further as it cooks for a smoother, restaurant-style masala base.)
- Add ¼ tsp of turmeric and stir well. Then, add 1 tsp of salt, ½ tsp of red chili powder, ½ tsp of garam masala powder, 1 tsp of coriander powder and mix it well. Cook until dry.
- Then, add 350 grams crumbled paneer and mix it well. Cook for 8 to 10 minutes on medium heat. Add 1 tsp of dry fenugreek leaves (crushed) and 2 tbsp of finely chopped coriander leaves and mix it well. Remove it from heat and keep aside. (Pro Tip: Add paneer off direct heat if using fresh, soft paneer. It holds shape better and won't turn rubbery.)
- In a mixing bowl, take 150 grams of dosa mixture and ½ cup of yogurt. Add water as required.
- Mix it nicely leaving no lumps. Check the consistency. Let it rest for 5 minutes.
- Heat a tawa, sprinkle some water and wipe off completely. Now, pour a ladle full of dosa batter in the center.
- Spread it gently and evenly. Cook on medium heat for 2 to 3 minutes. Add some butter on it and spread it evenly. (Pro Tip: Do not add too much butter at this stage. A thin butter layer right after spreading gives the crispest edge.)
- Put the prepared paneer on it on one side. Spread it nicely with a spoon.
- Fold it gently. Remove it from pan.
- Your tasty and healthy homemade paneer dosa is ready.
