Paneer Masala Dosa

Ingredients

For the dosa batter

• 100 g idli rice
• 50 g urad dal (split, skinned)
• Water (as needed)
• Salt (to taste)

For the paneer filling

• 200 g paneer, grated
• 1 medium onion, finely chopped
• 1 tbsp ghee
• 1 tsp brown mustard seeds
• 8–12 curry leaves
• ½ tsp turmeric powder
• ½–1 tsp coriander powder
• ½ tsp Kitchen King masala (or to taste)
• Salt and black pepper, to taste
• 1–2 tsp lime juice

For cooking & serving

• Oil or ghee, for crisping
• Coconut chutney, to serve

Method

Part 1 — Batter preparation

1. Rinse & soak:
   Rinse idli rice and urad dal separately until water runs mostly clear. Soak in enough water to cover by 2–3 cm for at least 2 hours, or until plump.
2. Grind:
   Drain most of the soaking water (reserve some). Blend using small amounts of water until smooth and thick, slightly thicker than pancake batter.
3. Ferment:
   Transfer batter to a large bowl and add salt, cover loosely, and ferment overnight or at least 8 hours until bubbly and nearly doubled in volume.
4. Adjust consistency:
   Thin the batter with a little water until pourable.

Part 2 — Paneer masala filling

1. Tempering:
   Heat ghee in a pan over medium heat. Add mustard seeds and curry leaves and allow them to splutter.
2. Sauté onions:
   Add chopped onion and cook until translucent, not browned.
3. Add spices:
   Stir in turmeric, coriander powder, Kitchen King masala, salt, and pepper. Cook briefly until aromatic.
4. Finish with paneer:
   Add grated paneer and mix well. Lower heat, add lime juice, and combine gently. Keep warm.

Part 3 — Cooking the dosa

1. Heat the pan:
   Heat a flat tawa or non-stick pan on medium-high, then reduce to medium. Lightly grease if needed.
2. Spread the batter:
   Pour a ladle of batter in the middle of the pan and spread outward in a thin circular motion.
3. Add filling:
   When bubbles appear and edges lift, add paneer filling to the middle or one side. Drizzle oil around the edges.
4. Cook & serve:
   Cook until the underside is golden and crisp. Fold or roll and serve immediately with coconut chutney.

Tips for extra crisp dosa

• Pan must be hot before spreading batter; cook on medium heat after spreading.
• Dosas are best cooked on one side only for maximum crispness.
• Batter should be pourable and spread easily without tearing.