If your kids get bored with the regular plain dosa, then without a second thought, do try this drool-worthy paneer dosa recipe. If you have dosa batter and paneer in hand, then you can prepare it within 15 minutes, with the available basic ingredients in hand. I have not used the regular idli/dosa batter, the dosa in this pic looks golden in colour, as I have used the Mysore Masala dosa batter. Also, I have prepared the dosa with butter, but you can use the regular batter and prepare it with oil too. Last week, when we went out for dinner in a very famous chain of South Indian restaurant, my daughter Shreya ordered paneer dosa, but God, it was horrible in taste, we couldn’t eat a bit. So the next day itself, I prepared this for her and made it a blog post too. She was happy and said it tasted the same as in Hotel Saravana Bhavan and I was in a cloud nine moment. I have added a short YouTube video for this Saravana Bhavan Paneer Dosa recipe for easy understanding, do watch it and please don’t forget to subscribe to my channel too…
- 1 Cup Paneer / பன்னீர் Link for homemade paneer
- 3 tsp Oil / எண்ணெய்
- 1 tsp Jeera / ஜீரகம்
- 1 tbsp Garlic / பூண்டு
- 1 Sprig Curry Leaves / கருவேப்பில்லை
- 1 Onion / பெரிய வெங்காயம்
- 1 Green Chilli / பச்சை மிளகாய்
- 1 tsp Ginger Garlic Paste / இஞ்சி பூண்டு விழுது Link for ginger - garlic paste
- 1 Tomato / தக்காளி
- 2 Pinch Turmeric Powder / மஞ்சள் தூள்
- 1 tsp Chilli Powder / மிளகாய்த்தூள்
- 1/2 tsp Garam Masala Powder / கரம் மசாலா தூள் Link for garam masala powder
- Salt / உப்பு As Required / தேவையான அளவு
- Coriander Leaves / கொத்தமல்லி இலை For garnishing
- Butter / Oil / வெண்ணெய் அல்லது எண்ணெய் For making dosa (As Required)
Chop onion, garlic, tomato, and coriander leaves finely. Then measure and keep all the other ingredients ready.
Now add onion and saute till translucent. Then add ginger - garlic paste and saute again.
Add tomato and saute till mushy. Then add turmeric powder, chilli powder and garam masala powder.
Saute everything in medium flame without burning the spice powders. Then add paneer and required salt.
Cook for 2 minutes in low flame, till the spice powders and the paneer, blends well. Finally, sprinkle coriander leaves and mix well. Now, heat a dosa tawa, pour a ladle of batter in the centre.
Spread the batter to the edges and simmer the flame. One the dosa is half cooked, smear it with a blob of butter or you can use oil too.
Tips for Saravana Bhavan Paneer Dosa Recipe
For the Dosa Batter
- Do check the dosa batter link here, as the batter I have used is not the regular one. This batter lends a more golden colour, due to the addition of toor dal and channa dal.
- Also, I have added little sugar in the batter to get the golden colour.
- For a variation, you can add capsicum, green peas, spring onions etc to the paneer stuffing.
- I crumbled the paneer, you can even grate it or make cubes.
- I used tomato in the paneer masala for tanginess and it also keeps the stuffing moist.
- Don't make the dosa too thin or thick. If made thin the stuffing comes out. If made thick, it won't get cooked one side as we are not flipping it.
- Just make this paneer dosa recipe in medium thickness and also cook it in medium flame to get the golden colour.
- For more taste, you can use little tomato sauce or schezwan sauce before placing the paneer stuffing.
- Also, place the paneer stuffing only after the dosa is cooked, else it mixes with the batter and creates a mess.
- I used butter to get the golden colour for this Saravana Bhavan Paneer Dosa. If you are calorie conscious, it can be prepared with oil too.