Paneer Masala Dosa Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Paneer Masala Dosa Recipe – Authentic Indian Street Food

Hello friends! If you’re anything like me, you absolutely love a good dosa. And let me tell you, this Paneer Masala Dosa? It’s a game-changer. I first made this for a weekend brunch and it was an instant hit – crispy dosas filled with a flavorful, spiced paneer masala. It’s the perfect blend of South Indian tradition and North Indian flavors. Get ready to impress!

Why You’ll Love This Recipe

This recipe brings together the best of both worlds. You get the satisfying crunch of a perfectly made dosa, combined with a warm, subtly spiced paneer filling. It’s a fantastic way to elevate your breakfast, brunch, or even dinner! Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a little bit of Indian street food magic at home?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 150 grams paneer
• 1 large onion
• 0.5 tsp ginger-garlic paste
• 1 tomato
• 0.25 tsp turmeric powder
• 1 tsp red chili powder (adjust to your spice preference!)
• 1 tsp coriander powder
• 0.25 tsp garam masala powder
• A few mint leaves
• 1 tbsp cooking oil (plus extra for the dosa)
• 0.25 tsp fennel seeds
• As needed: salt and water
• 1 cup dosa batter
• As needed: cooking oil (for the dosa)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Fennel Seeds: Don’t skip these! They add a lovely subtle sweetness and aroma to the masala. My grandmother always used them, and it’s a flavor I absolutely adore.
• Dosa Batter: Traditionally, dosa batter is made from fermented rice and lentils. You can find pre-made batter in most Indian grocery stores, or you can make your own (it takes a little planning, but it’s worth it!). I usually use a ready-made batter to save time.
• Paneer: Paneer preparation varies regionally. Some prefer to boil it briefly to soften it, while others use it straight from the package. I find a quick 5-minute boil makes it wonderfully soft and easy to grate.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the paneer. Boil it in water for about 5 minutes to soften, then grate it. While that’s happening, chop your onion, tomato, and mint leaves.
2. Heat the oil in a pan over medium heat. Add the fennel seeds and let them sizzle for a few seconds – you’ll smell that amazing aroma! Now, add the chopped onion and sauté until it turns translucent.
3. Stir in the ginger-garlic paste and cook for another minute until fragrant. This is where the magic starts to happen!
4. Add the chopped tomato and cook until it softens. Then, sprinkle in the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a couple of minutes until the spices are nicely blended.
5. Gently fold in the grated paneer. Cook for just a minute or two, until the paneer is heated through. Garnish with fresh mint leaves and remove from the heat.
6. Now for the dosa! Heat a flat tawa (griddle) over medium-high heat. Spread a ladleful of dosa batter thinly in a circular motion. Drizzle a little oil around the edges.
7. Cook until the dosa turns golden brown and crispy. Place a generous spoonful of the paneer masala in the center of the dosa.
8. Carefully fold the dosa in half, and slide it off the tawa. Serve immediately with your favorite chutney!

Expert Tips

• Don’t overcrowd the pan when making the masala. Cook in batches if necessary to ensure everything cooks evenly.
• The key to a crispy dosa is a hot tawa and a thin batter.
• If your dosa batter is too thick, add a tablespoon or two of water to thin it out.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based paneer (available at many health food stores) and ensure you’re using plant-based oil.
• Gluten-Free: Double-check that your dosa batter is certified gluten-free. Many traditional batters are naturally gluten-free, but it’s always good to be sure.
• Spice Level: Adjust the amount of red chili powder to suit your taste. My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This makes a wonderful festive breakfast during Makar Sankranti or Pongal. It’s a delicious and satisfying way to start the celebrations.

Serving Suggestions

Paneer Masala Dosa is amazing with:

• Coconut chutney (a must-try!)
• Sambar (a lentil-based vegetable stew)
• A side of fresh, sliced onions and tomatoes.

Storage Instructions

Leftover paneer masala can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before using. Dosa batter is best used fresh, but can also be refrigerated for a few days.

FAQs

Let’s answer some common questions:

• What type of paneer works best for this recipe? I recommend using a soft, fresh paneer. The kind you find in Indian grocery stores is perfect.
• Can I make the paneer masala ahead of time? Absolutely! You can make it a day in advance and store it in the refrigerator.
• What is the best way to spread the dosa batter thinly? Practice makes perfect! Start from the center and work your way outwards in a circular motion. A slightly wet hand can help.
• What chutney goes best with Paneer Masala Dosa? Coconut chutney is the classic pairing, but tomato chutney or even a mint-coriander chutney would also be delicious.
• Can I use store-bought dosa batter? Yes, definitely! It’s a great time-saver. Just make sure it’s a good quality batter.

Enjoy making this delicious Paneer Masala Dosa! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!