Tasty Chili Paneer Dosa Recipe

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Directions

For the Dosa batter

• Combine the urad dal and fenugreek seeds in a deep bowl and soak it in enough water for 4 hours.
• Combine the rice, parboiled rice and thick rice flakes in a deep bowl , soak it in enough water for 4 hours.
• Drain the urad dal and fenugreek seeds and blend to a smooth paste by using 1 cup of water.
• Transfer the mixture into a deep bowl and keep it aside.
• Drain the rice, parboiled rice and thick rice flakes and blend to a smooth paste by 1 cup of water and transfer the mixture into the dal batter bowl, add the salt and mix it well.
• Cover it with a lid and ferment it in a warm place for 12 hours.

How to proceed

• Heat a non-stick tawa (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
• Pour ¼ Th of the batter on the tawa (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa.
• Place 1 tbsp of butter in the center, add 1½ tbsp of onions, 1½ tbsp of cabbage, 1½ tbsp of tomatoes, 1½ tbsp of capsicum, ¼ tsp green chillies, 2 tbsp of tomato sauce, 2 tbsp of chili garlic sauce, ½ tsp soya sauce, ½ tsp chili powder, ½ tsp garam masala, mix it well, cover it and cook for 3 minutes.
• Add the paneer, 1 tbsp of spring onion greens, salt, another ½ tbsp of butter, mix it well, cover it with a lid and cook for a minute.
• Fold over the dosa to make a semi-circle or a roll and place the dosa on a plate and serve it hot with coconut chutney.

By Meghna Nath