Paneer Masala Dosa | Sanjeev Kapoor Khazana

PANEER MASALA DOSA

Ingredients

Dosa batter

2¾ cups parboiled rice

¼ cupraw rice

1 cup split black gram skinless

1 teaspoon fenugreek seeds

Salt to taste

Oil as required

Potato bhaji

3 large potatoes, boiled, peeled and cubed

200 grams cottage cheese (paneer), cut into small cubes

1 tablespoon oil

½ teaspoon mustard seeds

¼ teaspoon asafoetida

1 teaspoon split Bengal gram

2 green chillies, chopped

6-8 curry leaves

1 large onion, roughly chopped

½ teaspoon turmeric powder

Salt to taste

2 tablespoons chopped fresh coriander leaves

1 tablespoon lemon juice

1 cup grated cottage cheese

Method

1. Drain and grind the rice and split black gram separately to a smooth texture and dropping consistency.

2. Add salt and mix both the batters with hand thoroughly in a whipping motion.

3. Keep the batter in a large vessel, close tightly and rest the batter overnight or for about four to six hours at room temperature to ferment.

4. To make the potato bhaji, heat oil in a non-stick pan. Add mustard seeds and when they splutter, add asafoetida, turmeric powder, curry leaves, onion and split Bengal gram and sauté till lightly browned.

5. Add green chillies and onion and sauté till onion is lightly browned.

6. Add potatoes and cottage cheese and mix well. Sprinkle a tablespoon of water and cook till the potatoes are heated through. Add coriander leaves and mix well. Cover and cook till the potatoes are done.

7. Open the lid and lightly mash with the back of the ladle. Add lemon juice and mix well. Switch off the heat and cook for a minute.

8. Add salt to the batter and mix well, adjust to pouring consistency.

9. Heat a flat non-stick tawa, grease with a little oil. Pour a ladle full of batter and spread to as thin a pancake as possible.

10. Pour the oil around the dosa and let it cook till it becomes crisp on the edges and turns golden brown.

11. Place about four tablespoons of potato bhaji in the center of the dosa,.

12. Similarly make more masala dosas.

13. Serve hot.