Ingredients

• Medium sized Rice (Idli Rice) – 250g
• Urad dal – 125g
• Fenugreek Seeds – 1 tbsp
• Paneer – 100g
• Red onion – 1
• Tomato – 1
• Garlic cloves – 3
• Red chilli powder – 1/4 tsp
• Turmeric powder – A pinch
• Cumin seeds – 1/4 tsp
• Green chillies – 1
• Coriander leaves – Few
• oil – Required
• Ghee – Required
• Salt – Required

How to Prepare

Total Preparation time 30-40 minutes

1. Wash the rice, urad dal, fenugreek seeds cleanly and soak them separately for 5 hours
2. After that remove soaked water and move all into a grinder vessel, add enough water to make a batter and grind them well
3. Finally add required salt and blend it well then leave the batter for 8-9 hours for fermentation process
4. Check batter level, if its increased means fermentation happened properly and that is the perfect stage for good dosa
5. Crumble paneer, Chop onion, chop tomato, chop green chilli, chop coriander leaves and chop garlic finely and keep aside
6. Take a pan, add oil followed by ghee, after oil heats up
7. Add cumin seeds, followed by red chillies, garlic and fry for 1 minute
8. Then add onions and saute for 2 minute till it become golden
9. After that add tomato and salt and saute it till tomato become mushy
10. Then add turmeric powder, chilli powder after that add crumbled paneer and coriander leaves
11. And mix it well for next 25 seconds before paneer become chewy and keep this stuffings aside
12. Add some water in the batter and blend again before use
13. Take a dosa pan and pour some oil and make it spread across pan
14. Pour 2 ladle of prepared batter over the heated pan
15. Spiraly move the ladle to strech the batter to a round shape
16. Put the paneer filling at the center and spread it in the center
17. Then add little oil over the edge of the dosai to avoid tearing
18. Cook for 2 minutes and once it become golden, fold the dosa in three sides and flip it back using a flat ladle
19. Then cook for a minutes and finally transfer into a plate
20. Now the Paneer dosai is ready to serve.