paneer dosa | paneer chilli dosa | Indian breakfast paneer dosa | Mumbai street food |
by Tarla Dalal
Added to 220 cookbooks
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paneer dosa | paneer chilli dosa | Indian breakfast paneer dosa | Mumbai street food | with 28 amazing images.
paneer dosa is a popular Indian breakfast paneer dosa recipe. You can think of paneer dosa as a Chinese counterpart for the popular Masala Dosa, just that the usual potato masala is replaced with a fiery paneer chilli stuffing.
The paneer chilli dosa stuffing has a spicy flavour and a wonderful texture, thanks to veggies like capsicum, cabbage, tomatoes, and more. It is important to use tomato ketchup in the paneer dosa stuffing because it balances the spiciness of the chillies.
Notes on paneer dosa. 1. Add cabbage. Make use of any vegetables of your choice like baby corn, purple cabbage, bell pepper, carrot to give a nice bite to the spicy paneer chilly stuffing. 2. Add the paneer. Replace cottage cheese with tofu to make it vegan. 3. You can buy readymade paneer from a local dairy or supermarket in fresh or frozen form. In case the frozen paneer is too hard, submerge it in hot water for 15-20 minutes and get a soft texture. 4.To prepare paneer chilly dosa, we are using readymade dosa batter. We will add a little salt and adjust the consistency by adding a little water, mix well and keep aside. If using batter stored in the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa.
You can also try other interesting dosa recipes like the Rava Dosa and Neer Dosa.
Learn to make paneer dosa | paneer chilli dosa | Indian breakfast paneer dosa | Mumbai street food | with step by step photos and video below.
For the paneer chilly stuffing- Heat the butter in a broad non-stick pan, add the onions and saute on a medium flame for 2 minutes.
- Add the capsicum and cabbage and aute on a medium flame for 1 to 2 minutes.
- Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring ocassionally.
- Add the tomato ketchup, chilli-garlic sauce, soya sauce, chilli powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring ocassionally.
- Add 1 tbsp of water and cook on a medium flame for 1 minute, while mashing lightly using a potato masher.
- Add the paneer, mix gently and cook on a medium flame for 1 minute.
- Divide the stuffing into 4 equal portions and keep aside.
How to proceed to make paneer dosa- To make paneer dosa, heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
- Pour ½ cup of batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa.
- Spread 1 tsp of butter all over the dosa and cook on a medium flame till the dosa turns light brown in colour.
- Spread 1 portion of the paneer chilly stuffing all over the dosa and cook on a medium flame for ½ minute.
- Fold over the dosa to make a semi-circle or a roll.
- Serve the paneer dosa immediately.
Paneer Chilly Dosa Video by Tarla Dalal
Paneer Dosa, Paneer Chilli Dosa, Mumbai Street Food recipe with step by step photos
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To prepare paneer dosa, we are using readymade dosa batter. We will add a little salt and adjust the consistency by adding a little water, mix well and keep aside. If using batter stored in the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy paneer dosa | paneer chilli dosa | Indian breakfast paneer dosa | Mumbai street food |.
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Simply put, the Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. The basic Dosa batter is made of rice and urad dal. The ingredients are soaked, ground into a fine batter and allowed to ferment for 8-10 hours. The Dosa can be enhanced by topping the dosa with spice powders like the Idli Milagai Podi or other ingredients like roasted coconut, chopped onions, chopped tomatoes, etc., while it is still cooking.
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Slight variations in the batter or cooking procedure yield marvelously different results. Take for example the famous Benne Dosa of Karnataka. A little puffed rice is used while making the batter, the dosa is cooked with butter, and only on one side without flipping. You get a spongy dosa with one side that is absolutely crisp and golden-red. The aroma of butter simply kills your will, and makes you succumb to the temptation!
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There are also dosas made with other combinations of cereals and lentils such as the Pesarattu, Moong Dal Dosa or Adai Dosa. The Neer Dosa of Karnataka is a lesser-known gem, which is definitely worth trying. You can make dosas with a mix of different grains like brown rice, nachni, sanwa, and so on. Instant dosas like Rava Dosa, Rice Rava Dosa, Instant Oats Dosa and Buckwheat Dosa can be made in a jiffy by simply mixing readymade ingredients into a batter that is ready to cook. You do not have to ferment these batters. So, they are just perfect for hurried mornings, when you have not planned for breakfast the previous night.
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Dosas are made even more exciting by stuffing them with awesome fillings. The most classic example of this is the Mysore Masala Dosa, which is lined with chutney and packed with potato bhaji. You can be creative with the stuffing, and throw in just about anything you want, from paneer to spinach. Try the Stuffed Sprouts Dosa and Stuffed Wheat Dosa. Delight your kids with the Stuffed Dosa Cones or Chocolate Dosa when they come home from school!
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Dosas are usually served with Sambar and one or more chutneys. If the dosa itself is elaborate and spicy, go for a mellow chutney like Coconut Chutney. If it’s a plain dosa, go for something peppier like the Tomato Chutney or Coriander Chutney. A very versatile category of snacks, Dosas can be made with varied ingredients, in varied forms and to suit anybody’s individual preferences. Check our collection of dosa recipes. So, do give it a try!
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From authentic dosa recipes like neer dosa, benne dosa to ghee roast dosa, you can find all these traditional recipes on our website. Like paneer dosa | paneer chilli dosa | Indian breakfast paneer dosa | Mumbai street food | then you will even find unique, fusion dosa and street-side famous dosa recipes on our website, like the :
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To prepare stuffing for paneer dosa | paneer chilli dosa | Indian breakfast paneer dosa | Mumbai street food | heat the butter in a broad non-stick pan.
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When the butter is hot and melts, add the onions.
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Saute on a medium flame for 2 minutes or until translucent.
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Add the capsicum.
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Add cabbage. Make use of any vegetables of your choice like baby corn, purple cabbage, bell pepper, carrot to give a nice bite to the spicy paneer chilly stuffing.
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Mix well and saute on a medium flame for 1 to 2 minutes.
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Add the tomatoes.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally or until the tomatoes are soft.
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Add the tomato ketchup for a tangy flavour.
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Add chilli-garlic sauce. Learn how to make spicy chilli garlic sauce from scratch using this detailed recipe with step by step images for Chilli Garlic Sauce.
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Add soya sauce.
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Add chilli powder for an additional punch. Also, you can use schezwan sauce, sriracha sauce or a chilli sauce to make it give paneer chilly dosa stuffing a kick.
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Add garam masala.
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Add salt to season and elevate the paneer masala stuffing.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Add 1 tbsp of water and cook on a medium flame for 1 minute. Mash lightly using a potato masher.
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Add the paneer. Replace cottage cheese with tofu to make it vegan. You can prepare fresh homemade paneer using just 2 ingredients (milk and a sour agent). Refer this recipe of cottage cheese with detailed step by step photos and make paneer at home. Alternatively, you can buy readymade paneer from a local dairy or supermarket in fresh or frozen form. In case the frozen paneer is too hard, submerge it in hot water for 15-20 minutes and get a soft texture.
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Mix gently and cook on a medium flame for 1 minute. Divide the stuffing into 4 equal portions and keep aside.
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To prepare paneer dosa, we are using readymade dosa batter. We will add a little salt and adjust the consistency by adding a little water, mix well and keep aside. If using batter stored in the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. If you wish to make dosa batter at home then check out this recipe with detailed step by step photos to learn on For making paneer chilli dosa, heat a non-stick tava (griddle), sprinkle a little water (it should sizzle immediately).
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Wipe it off gently using a piece of cloth
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To prepare Spicy Cottage Cheese Dosa, Pour ½ cup of batter on the tava (griddle).
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Spread it in a circular motion to make a 225 mm. (9") diameter thin circle. Do not spread the dosa very thin as it will tear after you place the stuffing.
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Spread 1 tsp of butter all over the dosa. Butter can be swapped with ghee or oil to prepare the Mumbai-roadside paneer chilly dosa.
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Cook paneer dosa on a medium flame till the dosa turns light brown in colour.
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Spread 1 portion of the paneer chilly stuffing all over the dosa.
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Cook cottage cheese chilli dosa on a medium flame for ½ minute. No need to flip the dosa.
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Fold over the paneer chilli dosa to make a semi-circle or a roll. It will turn soggy on cooling so, enjoy paneer chilli dosa hot.
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Serve paneer dosa | paneer chilli dosa | Indian breakfast paneer dosa | Mumbai street food | immediately.
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Accompaniments
Nutrient values (Abbrv) per dosa
| Energy | 274 cal |
| Protein | 32.5 g |
| Carbohydrates | 24.8 g |
| Fiber | 2.2 g |
| Fat | 15.8 g |
| Cholesterol | 22.5 mg |
| Sodium | 244.9 mg |
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6 FAVOURABLE REVIEWS
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