Paneer Chilli Dosa Recipe | Paneer Dosa Recipe | Indian Breakfast Recipes | Mumbai Street Food
Paneer chilli dosa Recipe is a fusion dosa recipe, made from a different style of Paneer masala dosa with a twist. You can serve this Mumbai street food recipe with your fav coconut chutney and enjoy it with a cup of filter coffee.
Servings 4
Calories 381kcal
Ingredients
Ingredients for Chilli Paneer Dosa Recipe:
- 500 grams Dosa Batter
- 1 tsp Salt
- 2 tbsp Oil / Butter
Ingredients for Chilli Paneer Stuffing Recipe:
- 200 grams Paneer / Cottage Cheese
- 2 tbsp Mustard Oil
- 1 tsp Ginger (finely chopped)
- 6 cloves Garlic (finely chopped)
- 2 Onions (chopped)
- 2 Tomatoes (chopped)
- 1 Capsicum (chopped)
- ½ tsp Cumin Seeds (Jeera)
- ¼ tsp Mustard Seeds (Rai)
- ¼ tsp Fenugreek Seeds (Methi dana)
- 2 tsp Coriander Powder
- ½ tsp Red Chilli Powder
- ¼ tsp Turmeric Powder
- 1 tsp Fennel Seeds Powder
- ½ tsp Garam Masala
- ½ tsp Chilli Flakes
- ½ tsp Amchur Powder
- 2 tsp Tomato Ketchup
- 1 tsp Kasuri Methi (crushed)
- 1 tsp Salt
- 1 tbsp Water
- 1 tbsp Fresh Coriander (finely chopped)
Instructions
Instruction for chilli paneer stuffing/filling
- Firstly, heat 2 tbsp oil in a Wok/Kadai and add Cumin (Jeera), Mustard Seed (Rai), and Fenugreek Seeds (Methi Dana) and saute them for a few seconds.
- Additionally, add finely chopped garlic and Saute for a minute or till the garlic is light brown.
- Further, add chopped onions and saute for about 2 minutes on low-medium heat until the onions are translucent. Keep stirring often.
- Now add chopped tomatoes, finely chopped ginger, and ½ tsp of salt. Mix well and cover the Kadai/pan with a lid.
- Cook them for about 2 minutes on a medium-low flame till they soften and become pulpy. Keep stirring in between.
- Additionally, add Turmeric Powder, Red Chilli Powder, Coriander Powder, Fennel Seeds Powder, and mix well.
- Cover the Kadai/pan with a lid and cook them for about a minute.
- Give all the ingredients a stir.
- Further, add chopped capsicum and 1 tbsp of water and mix well.
- Cover the Kadai and cook them for 2 minutes on low-medium heat, and Keep stirring in between.
- Further, add Paneer (cottage cheese), ½ tsp of Salt, Garam Masala, Amchur Powder, and Chilli Flakes. Mix all the ingredients gently.
- Cook them for a minute.
- Now add Tomato Ketchup, Kasuri Methi, mix well and cook for about 2-3 minutes on low-medium heat or until the flavours are well absorbed. Keep stirring gently in between.
- Add chopped fresh coriander and mix well.
- After that, mash the paneer with a spatula and mix it well.
- Finally, Paneer Chilli stuffing/filling for Dosa is ready now.
Instruction for paneer chilli dosa
- Firstly, Take 500 grams of Dosa Batter.
- Additionally, add 1 tsp of salt into the dosa batter and mix well.
- Heat a dosa Tawa on high flame.
- To check if Tawa is hot enough, sprinkle or spray some water on the dosa Tawa, the water should sizzle away and evaporate immediately and clean the tawa with a cotton cloth. (Refer to the video for the method.)
- When the dosa tawa is hot enough pour a ladle of batter into the center of the hot Tawa.
- Immediately begin to spread the dosa batter from the center moving your hand in the circular motion (clockwise or anticlockwise direction) and making circles until you reach the edges i.e. spread it like regular dosa. (Refer to the video for the method.)
- Try to spread it as thin as possible.
- You can make thin or thick dosas with this batter as per your choice.
- Now drizzle some oil around the edges and also in the center.
- Let the chilli paneer dosai cook for a few minutes until the bottom of the dosa starts appearing golden brown. You need to cook only one side of the dosa, this will make the dosa very crispy.
- Now put the flame on low and add some chilli paneer filling to the dosa.
- Then scrape the sides of the dosa to release it from the pan and fold as per pic.
- Now transfer the Paneer Chilli dosa to a plate.
- Immediately Serve this hot and yummy Paneer Chilli Dosa with hot and tangy Sambar, Coconut Chutneys.
Notes
If you are using store-bought paneer then keep in warm water for 2-3 minutes to retain the softness