Vegetable Dosa Recipe – Pav Bhaji Masala & Paneer Filling

Last Updated on 6 months ago by Neha Deshmukh

Vegetable Dosa Recipe – Pav Bhaji Masala & Paneer Filling

Introduction

Okay, let’s be real – dosa is always a good idea, right? But sometimes, you want to switch things up from the classic masala dosa. That’s where this Vegetable Dosa with a Pav Bhaji twist comes in! I first made this when I was craving the flavors of pav bhaji but wanted something a little lighter. The result? A crispy, flavorful dosa packed with veggies, a hint of spice, and a generous helping of paneer. Trust me, it’s a game-changer.

Why You’ll Love This Recipe

This isn’t your average dosa. It’s quick, easy, and bursting with flavor. The pav bhaji masala adds a unique depth, and the paneer makes it extra satisfying. Plus, it’s a fantastic way to sneak in some extra veggies! It’s perfect for a weekend brunch, a quick dinner, or even a festive breakfast.

Ingredients

Here’s what you’ll need to whip up this delicious dosa:

• 1 cup dosa batter
• ½ cup finely chopped onions
• ½ cup grated carrots
• ½ cup finely chopped bell pepper
• ½ cup finely chopped tomatoes
• 1 small green chili, finely chopped
• 3 tablespoons grated paneer
• 1 teaspoon pav bhaji masala
• 1 teaspoon butter
• 2-3 tablespoons chopped coriander leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Pav Bhaji Masala: This is the star that gives this dosa its unique flavor. You can find it at most Indian grocery stores, or online. It’s a blend of spices that’s seriously addictive!
• Dosa Batter: You can use store-bought dosa batter to save time, or make your own. Regional variations exist – some batters are thicker, some are thinner. Adjust the water content if needed to get a nice, spreading consistency.
• Paneer: I love adding paneer for extra protein and a creamy texture. But feel free to skip it if you’re not a fan, or want to keep it lighter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your veggies. Finely chop the onions, bell pepper, and tomatoes. Grate the carrots and paneer. And don’t forget to finely chop that green chili!
2. Heat a well-seasoned tawa (skillet) over medium heat. Spread about ¼ cup of dosa batter into a thin circle. Don’t worry if it’s not perfect – practice makes perfect!
3. Now for the fun part! Sprinkle the chopped vegetables, grated carrots, green chili, pav bhaji masala, a little butter, and coriander leaves on the uncooked center of the dosa.
4. Gently mix the toppings with a spatula and spread them evenly. Cook for about 30 seconds on low heat, allowing the flavors to meld.
5. Add the grated paneer and mix it with the vegetable mixture. Continue cooking until the edges of the dosa turn golden brown and crispy.
6. Fold the dosa in half and serve hot with your favorite coconut chutney and sambar. Seriously, the combination is heavenly!

Expert Tips

• Heat Control: Keep the heat on medium-low. This prevents the dosa from burning before the vegetables are cooked through.
• Crispy Dosa: A well-seasoned tawa is key for a crispy dosa. You can also add a teaspoon of oil around the edges to help with crisping.
• Batter Consistency: If your batter is too thick, add a tablespoon or two of water to thin it out.

Variations

Want to customize this dosa? Here are a few ideas:

• Vegan Adaptation: Swap the paneer for crumbled tofu and use plant-based butter.
• Gluten-Free: Double-check your dosa batter ingredients to ensure they are gluten-free. Most traditional dosa batters are made from rice and lentils, naturally gluten-free, but always verify.
• Spice Level: Adjust the amount of green chili to your liking. If you’re sensitive to spice, remove the seeds before chopping. My family loves it with an extra chili!
• Festival Adaptations: This dosa is fantastic for breakfast or brunch celebrations. It’s a crowd-pleaser and a fun way to add some variety to your festive spread.

Serving Suggestions

This Vegetable Dosa is best served hot, straight off the tawa! Pair it with:

• Coconut Chutney
• Sambar
• A side of yogurt (for a cooling effect)
• A sprinkle of extra coriander leaves

Storage Instructions

Leftover dosa is best enjoyed immediately. However, you can store leftover vegetable mixture in an airtight container in the refrigerator for up to 2 days. Reheat before adding to the dosa batter.

FAQs

Let’s answer some common questions:

• What type of dosa batter works best for this recipe? Any good quality dosa batter will work! I prefer a slightly fermented batter for a tangier flavor.
• Can I prepare the vegetable mixture ahead of time? Absolutely! You can chop the vegetables and mix them with the spices a few hours in advance. Store them in an airtight container in the refrigerator.
• Is it possible to make this dosa without paneer? Yes, definitely! It will still be delicious. You can add extra vegetables or a sprinkle of roasted chana dal (split chickpeas) for added texture.
• What is Pav Bhaji Masala and where can I find it? Pav Bhaji Masala is a blend of spices commonly used in Indian cuisine, particularly for pav bhaji (a popular street food). You can find it at most Indian grocery stores or online retailers.
• How do I get the dosa crispy? A well-seasoned tawa, medium-low heat, and a little oil around the edges are your best friends for achieving a crispy dosa!