Paneer Chilly Dosa` Mumbai Roadside Recipe by Tarla Dalal

Preparation Time: 20 minutes.

Cooking Time: 25 minutes.

Makes 4 dosas.

2 cups dosa batter

4 tsp butter for cooking

For the paneer chilly stuffing

1 cup chopped paneer (cottage cheese)

2 tbsp butter

½ cup finely chopped onions

¼ cup finely chopped capsicum

½ cup shredded cabbage

½ cup finely chopped tomatoes

2 tbsp tomato ketchup

2 tsp chilli-garlic sauce

1 tsp soy sauce

2 tsp chilli powder

1 tsp garam masala

Salt to taste

For the paneer chilly stuffing

1. Heat the butter in a broad non-stick pan, add the onions and saute on a medium flame for 2 minutes.

2. Add the capsicum and cabbage and aute on a medium flame for 1 to 2 minutes.

3. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring ocassionally.

4. Add the tomato ketchup, chilli-garlic sauce, soya sauce, chilli powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring ocassionally.

5. Add 1 tbsp of water and cook on a medium flame for 1 minute, while mashing lightly using a potato masher.

6. Add the paneer, mix gently and cook on a medium flame for 1 minute.

7. Divide the stuffing into 4 equal portions and keep aside

How to proceed

1. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.

2. Pour ½ cup of batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa.

3. Spread 1 tsp of butter all over the dosa and cook on a medium flame till the dosa turns light brown in colour.

4. Spread 1 portion of the paneer chilly stuffing all over the dosa and cook on a medium flame for ½ minute.

5. Fold over the dosa to make a semi-circle or a roll. Serve immediately.