Who doesn’t enjoy South Indian food?! Crispy vade paired with coconut chutney, soft and fluffy idlis dunked in sambhar – just thinking about these dishes makes us drool! South Indian is the go-to breakfast choice for the whole nation. While we love all the dishes of this cuisine equally, there is something about dosa that makes us love it a little bit more. This crispy, rice flour-based crepe makes for a delicious treat. Dosa tastes delicious when paired with coconut chutney or dipped in sambhar! This versatile dish goes well for breakfast, lunch and dinner. Today, our love for dosa made us find the recipe for an exciting variation of this delicacy – paneer dosa.
Paneer meets dosa in this scrumptious South Indian delicacy! If you love paneer and dosa, then you’ll love this combination of the two. The crispy and flaky dosa is stuffed with masaledaar paneer to give us paneer dosa. You don’t need to pair this dosa with anything, it tastes amazing on its own.
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Paneer Dosa Recipe: How To Make Paneer Dosa At Home
To prepare paneer dosa at home, you’ll need to prepare the dosa batter and paneer stuffing. In the video, we have used instant dosa mix but if you don’t have it, then you can prepare it at home too. Find the recipe down below:
Click here for the recipe for dosa batter.
For the paneer stuffing in the dosa, we’ll be using paneer bhurji. If you don’t know how to make paneer bhurji, you can find the recipe down below:
Click here for the recipe for paneer bhurji.
Next, place a dosa tawa pan on flame. Pour dosa batter and use the round back of the ladle to spread it across the pan in a circular motion. Once the dosa starts to cook, place paneer bhurji on one side of the dosa. When the dosa is completely cooked, close the dosa as shown in the video and serve it hot! Paneer dosa is ready!
Watch the step-by-step recipe video of Paneer Dosa in the Header Section.
Sounds easy, right?! Make this paneer dosa at home and surprise your family with your culinary skills. Do tell us in the comments section below how you liked it.
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