Paneer dosai is one of my fav picks when eating at Hotel Saravana Bhavan.. spicy, juicy, pepper tossed paneer stuffed in ghee roast dosai is ultimate! You don’t even need a side but is generously served with mild sambar and white coconut chutney! I so damn miss #saravanabhavan chain in Detroit… its either Toronto or Chicago or New York destination which we never miss to visit their locations… That replicate paneer dosai was relished at home, my humble attempt in figuring out the array of spice blend that goes in to match that taste was quite successful and its here for you to try! There are little variations that i tried too, check out my notes section or in between recipe nuisance tips 
Ingredients for Paneer Stuffing (makes 5 )
- Fresh Paneer – 1 cup (or grated)
- Onion – 1 cup (finely minced)
- Green Chili – 3 (finely minced)
- Garlic – 3 cloves (finely minced)
- Coriander leaves- 2 tablespoons (minced)
- Curry leaves – 6 leaves
- Cumin seeds – 1/2 teaspoon
- Turmeric – 1/4 teaspoon
- Red Chilli powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Black pepper powder – 1 teaspoon (freshly ground)
- Water – 2 tablespoons
- Salt – 1/2 teaspoon (or to taste)
- Oil – 1 tablespoon
Ingredients for making Dosai
- Idli/ Dosai Batter – 2 cups
- Sugar – 1/2 teaspoon
- Ghee/ Oil – as needed
Some Paneer recipes to try…
Lets see how to make this Paneer Dosai…
These are the ingredients all lined up… try to use fresh paneer if possible for more succulent stuffing, the rest of the ingredints all finely minced would be better. Fresh ground black pepper really makes a difference. (Tomatoes are not included here… but if you prefer more chunky then include 1/4 cup)
Heat oil in a pan and splutter cumin seeds along with curry leaves. Let them sizzle for few seconds.
Now add the minced onion, ginger, garlic, and green chilli. Saute until translucent.
Cover and cook thoroughly for few minutes… over low flame. About 3 minutes.
They should be browned lightly….
Now add all your masala powders… turmeric, red chilli, black pepper powder and salt. (Garam masala is optional… I don’t like it spoil the pepper taste, so skipping)
Fry the masala to coat the onion mixture… taste of salt and adjust.
Add just 2 tablespoons water to cook the masala.. and to make it juicy.
Now that chunky masala is all ready. (You may add more kashmir chili powder to add color or make it even more spicy by throwing in extra black pepper powder) I have a little one at home… so it was medium spicy for us! 🙂
Add in homemade fresh paneer or use store bought grated paneer and coat the masala. Just light saute is enough… do not cook the paneer.
Just light saute is enough… do not cook the paneer.
There you go…your paneer stuffing is all ready. Switch off!
Lets make the dosai… Heat up an iron dosai kal (pan), rub it with an onion to get your dosai off the pan smooth….(remember the iron pan needs to be hot when you make the dosai or else your dosai wont cook up right nor turn crisp)
Mix your dosai batter with sugar (this is add some golden color to your dosai and also that batter will be have a sweet touch)
Flipping the dosai is normally not done… you can either cover and cook the dosai or flip like me to cook the other side. Not too much but just for few seconds and immediately flip to the other side.
Now spread a little of that paneer mixture. (remember your iron pan is heating up while you dance with all these steps.. so adjust the flame accordingly) Drizzle with ghee or oil at this stage…
I decided to show off and tri-fold my dosai… you can simple fold once.
Its all done… you may add a little butter of ghee when this folding drama if going on….for that extra special look!
Here it is… Ghee roast Paneer Dosai 😛
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Serve it with hotel style sambar, coconut chutney and enjoy!
Notes
- Makes 4- 5 dosai
- Freshly ground black pepper powder makes a difference… try using it.
- Freshly made Paneer gives a succulent feel when you eat… store bought paneer works but kind of rough texture.
- Tomatoes, Garam masala powder all these are optional… I kind of felt they were hindering that black pepper taste so avoided in mine. You may add a little… it wont hurt.
- Adding sugar to your dosai maavu, gives that hotel touch making that batter sweet and also contributes to give that golden crispy finish to the dosai.
- Honestly speaking… you don’t even need a side. Just fold and and eat!
