Dosa is an Indian crepe prepared using rice and urad dal and blend in to batter and fermented for 20-24 hours. Masala is the filling which is mostly prepared using potato and onion and served on top of dosa. It is a South Indian cuisine and eaten during breakfast, lunch or dinner.
South Indian food is my family's favourite cuisine. We can never get tired of eating dosa. I have share many recipes including variety of dosa recipes in the past. I prepare regular dosa, millets like jowar, ragi and bajra dosa. I prepare dosa using different dal (split beans) combinations We also like dosa with different types of filling. I make Mysore masala dosa, Chinese dosa, simple onlon and potato sabji stuffed dosa. My husband wanted to avoid potatoes in the filling so this time when I had some leftover paneer I decided to try paneer masala dosa. It was so delicious that I will end up making this more than any other fillings.
This recipe serves 3-4 people.
Start the preparation at least 24 hours in advance. Soak rice, dal and methi at least 6-7 hours and then grind and ferment the the batter for 12-15 hours (more if you live in cold climate) in warm place.
Recommended Product:
Dosa tawa (pan)
Preparation time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
Dosa Batter
Here is the recipe on how to make Dosa. You can double the size of rice and urad dal if you are feeding 4-5 people.
Mysore Masala
300 gm paneer grated
2-3 onion sliced thinly
1 green pepper sliced thinly
1-2 green chilies finely chopped
1 tsp each urad dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
7-8 curry leaves
Small pinch of asafetida
1/2 tsp turmeric powder
1/2 tsp sambar powder
Salt to taste
Oil for cooking
Procedure
1. Chop onion and green pepper in thinly slice.
2. Heat a pan, add 1-2 tbsp of oil. Add 1 tsp each urad dal, cumin seeds and mustard seeds. When mustard seeds starts to pop, add chopped green chilies, curry leaves and small pinch of asafetida. Sauté for few seconds and add chopped onion and green pepper. Sauté on low to medium heat for 3-4 minutes. When onion are translucent and pepper are slightly soft, add turmeric powder, sambar powder and salt. Mix well and cook for another 2-3 minutes until everything blends together. Then add grated paneer and stir the mixture properly. Cover the lid and turn off the heat.
3. Heat nonstick or cast iron flat pan. Grease the pan with oil and heat on high until you see the smoke. Turn the heat to medium and spread dosa batter to make very small thick dosa. (few tips below for the best dosa making experience)
Tip 1: Always make first dosa small and thick , cook on one side, flip and cook on another side. When ready rub mini dosa on the pan, it will make pan non stick.
Tip 2: Take small onion, cut in half. Rub the pan with onion (cut side) dipped in little oil. This will also help to make dosa pan not stick.
Tip 3: Heat controlling dosa pan is very important. If pan is too hot then dosa will stick. You can sprinkle some water on pan before you make another dosa. I keep a cloth in come water and rub the pan with it before I spread new dosa batter on pan.
Now pan is ready to make dosa.
4. Now spread batter like thin crepes, spread some oil (ghee for crispiness). When it start to change colour, remove one side using flat ladle. Spread some paneer masala filling on half of the dosa and fold or roll the dosa.
5. Serve paneer masala dosa with sambar, chana-urad dal chutney, tomato chutney and/or coconut chutney. It taste best when it is served straight from pan to plate. I have also served it with quinoa stuffed mini bell pepper.
This dosa turned out very delicious and it is so healthy. You can serve it during breakfast or as main during lunch/dinner. It is vegan and gluten free. Try it yourself.
Let me know if you try making it at home.
You can check out other South Indian recipes on my website.
Also let me know if you have any questions regarding the dish.
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