Paneer Masala Dosa

# Delicious Paneer Masala Dosa Recipe from Mom’s Dosa, Cloverdale

## Introduction/Description

Welcome to Mom’s Dosa in Cloverdale! If you’re craving a delightful Indian dish that combines crispy dosa with a spicy, flavorful filling, look no further than our Paneer Masala Dosa! This iconic South Indian dish is a favorite among our patrons and is perfect for breakfast, lunch, or dinner. In this recipe, we’ll show you how to make Paneer Masala Dosa at home, so you can enjoy a taste of India right in your kitchen. Please note that this recipe is a reference and may not exactly match the delicious recipes we serve at our restaurant.

## Ingredients List

### For the Dosa Batter:
– 1 cup rice
– 1/4 cup urad dal (black gram split)
– 1/4 teaspoon fenugreek seeds
– Salt to taste
– Water (for soaking and grinding)

### For the Paneer Masala Filling:
– 200 grams paneer, crumbled
– 1 onion, finely chopped
– 1 green chili, finely chopped
– 1 teaspoon ginger-garlic paste
– 1/2 teaspoon mustard seeds
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garam masala
– 2 tablespoons oil
– Fresh coriander leaves, chopped (for garnish)
– Salt to taste

## Instructions/Steps

### Preparing the Dosa Batter:
1. **Soak the Ingredients**: In a bowl, soak the rice, urad dal, and fenugreek seeds in water for at least 4-6 hours or overnight.
2. **Grind the Batter**: Drain the soaked ingredients and grind them together in a blender, adding water as needed, until you achieve a smooth batter.
3. **Ferment the Batter**: Transfer the batter to a large bowl, add salt, and allow it to ferment in a warm place for about 8 hours or overnight.

### Making the Paneer Masala Filling:
1. **Cook the Spices**: Heat oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add the chopped onions and green chili. Sauté until the onions become translucent.
2. **Add Spices**: Stir in the ginger-garlic paste, turmeric, red chili powder, and salt. Cook for a minute until fragrant.
3. **Add Paneer**: Add the crumbled paneer and mix well. Cook for 3-4 minutes, then sprinkle garam masala and chopped coriander leaves. Mix thoroughly and set aside.

### Making the Dosa:
1. **Heat the Pan**: Preheat a non-stick skillet or dosa pan on medium heat and lightly grease it with oil.
2. **Pour the Batter**: Pour a ladleful of dosa batter onto the center of the pan and spread it in a circular motion to form a thin layer.
3. **Add Filling**: Place a generous amount of the paneer masala filling in the center of the dosa.
4. **Fold and Cook**: Fold the dosa in half or roll it up and let it cook for another minute until golden brown.
5. **Repeat**: Continue the process with the remaining batter and filling.

## Cooking Time
– **Preparation time**: 30 minutes (excluding soaking and fermentation time)
– **Cooking time**: 15 minutes per batch of dosas

## Serving Size
This recipe makes about 6-8 dosas, serving 3-4 people.

## Tips and Variations
– For a crispier dosa, you can add a tablespoon of rice flour to the batter.
– Experiment with different fillings such as potato masala or mixed vegetables for a variety of flavors.
– Serve your Paneer Masala Dosa with coconut chutney, sambar, and tomato chutney for a complete meal.
– For a vegan option, substitute paneer with tofu or use mashed potatoes for the filling.

We hope you enjoy creating this Paneer Masala Dosa at home as much as we love serving it at Mom’s Dosa in Cloverdale! Remember, practice makes perfect, and soon you’ll have this delicious dish mastered. Happy cooking!

**Disclaimer**: This recipe is just a reference and may not be the same as the one followed at Mom’s Dosa.