Paneer dosa is a delicious and nutritious Indian dish that combines a traditional dosa of taste with a delightful pan finish. Dosa is a thin, crispy crepe from South India made from fermented rice and urad dal batter. This is another excellent addition of paneer to enhance the flavour and the protein-rich factor, making it a hit for breakfast or a light meal. It is prepared by soaking the rice and urad dal and grinding them into a smooth batter, then fermented overnight. Fermentation is essential because it imparts tangy flavours to the dosa and makes it airy. For making paneer dosa, the fermented batter is spread very thinly on a hot skillet or griddle to create a base that turns golden brown and crispy. The filling usually comprises crumbled paneer stir-fried with onions, green chillies, ginger, and a mix of spices like turmeric and garam masala. Fresh coriander leaves can be added for an additional flavour. The paneer filling is then placed on half the dosa while it is still semi-cooked, and then the dosa is folded over, allowing the flavours to meld together while it cooks further. Usually, this dosa is served piping hot with coconut chutney, tomato chutney, and sambar, which is a thick spiced lentil soup. The crispy outside and the creamy, spiced paneer inside create a perfect contrast of textures and flavours. This dish is tasty and versatile and can be available from breakfast to lunch or even dinner- and can be substituted with different vegetables or spices to suit an individual's choice. Sure to attract the heart of any dosa lover, first-timer included, through rich taste and wholesome ingredients.

• 2 cup rice
• 1/2 cup urad dal
• 1 tsp fenugreek seeds
• 2 tbsp oil
• 1 small onion
• Salt
• 1 tsp cumin seeds
• 2 tomato
• 3 garlic clove
• 1/2 inch ginger
• 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 3/4 cup methi leaves
• 200 gms paneer
• 2 tbsp coriander leaves
• 2 tsp lemon juice
• 2 green chilli
• Red chutney

• For perfectly made dosa batter at home, you will need two cups of rice- preferably a combination of parboiled rice and regular white rice for better texture. You will also require 1/2 cup of urad dal or split black gram, which provides protein and helps achieve the right fermentation. Optionally, you can add one teaspoon of fenugreek seeds to give flavour and ferment.
• To soak and grind, you would need as much water and salt to taste, which is added later after fermentation.
• Rice and urad dal, along with the fenugreek seeds, if used, should be soaked separately in different bowls with enough water for at least 4-6 hours or overnight.
• Soak them all, strain the ingredients, and put them into your blender or wet grinder.
• Add a little water to form a smooth batter with a pancake-like consistency. Then pour this batter into a large bowl, leaving some space for it to rise.
• Cover it with a cloth or a lid and allow it to ferment in a warm location for about 8-12 hours until it has almost doubled its volume with a slightly tangy aroma. After fermentation, gently mix in the salt to taste.
• In a pan, heat two tablespoons of oil over medium flame. When the oil becomes hot add one teaspoon of cumin seeds and let them sizzle.
• Add the minced ginger, garlic, and slit green chillies to the pan. Saute for about a minute till fragrant.
• Chop the onions and saut them until they turn translucent. Then chop the tomatoes and cook them until they soften.
• Add the drained methi leaves and saut for two minutes until the leaves wilt.
• Add the coriander powder, turmeric powder, garam masala and cumin powder. Mix well and saut for another 2-3 minutes until the raw flavours are gone.
• Now, add the crumbled paneer to the pan. Add salt to taste, then mix gently over medium flame for about 2-3 minutes.
• Add the chopped coriander leaves and mix well. Remove from flame and stir in the lemon juice for a tangy flavour.
• Heat a cast iron tava or griddle on medium heat. When it gets hot, spread a few drops of oil all over its surface.
• When dosa batter is poured from a ladle onto the hot tava, spread it into a thin circle using the back of the ladle. Cook for about a minute or till the edges start lifting off and the bottom becomes golden brown.
• Add Red Chutney: Another flavour added is a light spread of red chutney all over its surface.
• Place 2-3 spoons of the prepared paneer bhurji in the centre of the dosa. Fold the dosa in half over the filling.
• Cook the dosa for a minute more, flipping it as needed until turning crispy and golden brown.
• Serve the Paneer Dosa hot, accompanied with more chutney and sambar. Wonderful over coffee or tea, it makes for a very pleasant meal suitable for any day.