12 November 2013

Paneer Dosa (with a twist !)

This weekend I started out to make paneer dosas, by preparing a stuffing mixture and then placing it on the dosa, similar to the masala dosa. But then an idea struck me; what if I mix all the stuffing ingredients in the mixer instead of by hand??
So I added the paneer, some greens and spices to a mixer jar and ground it. I had expected a crumbly mixture, but ended up with a smooth paste !!! Now how to spread this on the dosa??
Aha! I found a way out and this is what I did.....

PANEER DOSA (with a twist)

Ingredients :

Dosa batter - 500 gm
Paneer - 100 gm
Coriander leaves(chopped) - 1 cup
Mint leaves (chopped) - 1/2 cup
Salt - a pinch (as dosa batter will already have some)
Garam masala or tawa fry masala - 1 tsp

Method :

1. Defrost the paneer if it's just taken out from the refrigerator or freezer compartment. (I tend to wash and soak it for a while in plain water for about 10 minutes)

2. Crumble it with your hands and keep aside. In a mixer jar, drop in the chopped coriander leaves and mint leaves and grind them. This will create space to add the rest of the items.

3. Now add the paneer, pinch of salt and the masala powder of your choice. Grind again to get a smooth paste. 

4. Mix the dosa batter well, add the paneer mixture to it and mix again using a wire beater so no lumps are left. Check for salt and adjust as required.

5. Warm a dosa tawa on medium heat. Pour a ladle of batter and spread it to form a thin dosa. Use little oil and let brown on both sides. Serve hot.

Using paneer this way added an unexpected softness to the dosa and improved the taste by leaps and bounds. I used a leftover block of paneer which was slightly sour to taste which actually turned out to be an advantage as it matched the sourness in the dosa batter as well, especially when mixed with the masalas and greens.!!

TIP : If you wish to avoid the masala powder, you can use 1 or 2 green chillies or black pepper instead. You can also add about 2 tbsps shredded fresh coconut to make it taste richer. It's all in the experimentation :)


Post a Comment