Here’s presenting to you Mixed Vegetable & Paneer Dosa, a pretty dosa that tastes just as slurpacious as it looks. What’s more, it is super healthy too! This Valentine’s Day, whip up these ‘red’ dosas for your loved ones!
You guys probably already know that we are a dosa-crazy family. Dosas find pride of place on our dining table every so often, any time of the day. We experiment like crazy when it comes to dosas, trying out different permutations and combinations to figure out what works best for us. 🙂 Mixed Vegetable & Paneer Dosa is the latest such experiment at our place, one that was a huge hit with everyone.
You have to try this out too!
Here’s the recipe for these Mixed Vegetable & Paneer Dosas.
Ingredients (makes about 15-18 dosas):
For the filling:
- 1 tablespoon oil
- 200 grams paneer aka cottage cheese
- 2 tablespoons shelled green peas
- 5-6 beans
- 1 medium-sized onion
- 1/2 of a medium-sized capsicum
- 1 small beetroot
- 1 small carrot
- 1/2 of a medium-sized zucchini
- 2-3 medium-sized florets of cauliflower
- A small piece of cabbage
- 1 tablespoon finely chopped fresh coriander
- Salt to taste
- 1/2 teaspoon turmeric powder
- Red chilli powder to taste
- 2 generous pinches of asafoetida
- 1 tablespoon garam masala or to taste
- 1 tablespoon amchoor powder or to taste
- 2 tablespoons jaggery powder or to taste
- 15-18 ladles of dosa batter
- Oil, as needed to cook the dosas
1. We will first prep all the veggies we need to prepare the filling. Remove strings from the beans and chop finely. Remove skin from the onion and chop finely. Chop the capsicum zucchini, cauliflower and cabbage finely. Peel the carrot and beetroot and chop finely. Keep the shelled green peas handy.
2. Crumble the paneer well, using your hands. Keep aside.
3. Now, we will prepare the filling. Heat 1 tablespoon oil in a heavy-bottomed pan. Add in the chopped beans, onion, capsicum, zucchini, cauliflower, cabbage, carrot and beetroot, as well as the green peas.
4. Turn the flame down to medium. Saute the veggies for about 2 minutes.
5. Add salt to taste, asafoetida, red chilli powder and turmeric powder. Mix well. Cook on medium heat till the veggies are almost done, 1-2 minutes.
6. Add in the crumbled paneer, garam masala, amchoor powder and jaggery powder. Mix well. Saute on medium heat for 1-2 minutes more, taking care to ensure that the vegetables do not burn.
7. Switch off the gas. Mix in the finely chopped fresh coriander into the filling. Allow the filling to cool down fully.
8. Now, we will make the dosas. Get a dosa pan nice and hot, placing it over high flame. When water droplets dance on it, turn the heat down to medium. Place a ladleful of dosa batter in the centre of the pan, and spread it around quickly with the back of the ladle. Spread a little oil all around the dosa. Let the dosa cook on medium heat till it browns on the bottom, ensuring it does not burn. Then, flip over and cook for about a minute on the other side too.
9. Transfer the dosa to a serving plate. Place a generous amount of the vegetable-paneer stuffing in the centre of the dosa. Serve immediately.
10. Prepare and serve all the dosas in a similar manner.
1. I have used home-made dosa batter here. You can use either home-made or store-bought batter to make these dosas.
2. Prepare the filling on medium flame, ensuring that it does not burn.
3. Chana masala can be used in the filling, instead of garam masala.
4. The filling can made in advance and refrigerated, for up to a day. I prefer making it fresh, though, just before I need to make the dosas.
5. Any leftover filling can be used in making whole-wheat paratha wraps or sandwiches.
6. I prefer adding all the vegetables at the same time, while making the filling. Cook till the beetroot and carrot are tender, and the other veggies get slightly caramelised by this time, making the filling taste all the better.
7. I have used store-bought paneer here. You can use home-made instead, too.
8. You can sprinkle a little water while cooking the filling, if you feel it is getting too dry. Don’t make the filling too mushy – keep it dry.
9. Cook the dosas on medium heat, for best results.
10. You can use whatever veggies you have on hand, to make the filling for these dosas. I have specifically used beetroot here, because I wanted to make the filling look reddish.
Here are some other dosa varieties from my blog:
Broccoli Masala Dosa| Paneer Masala Dosa| Dosa Pizza| Open Butter Masala Dosa| Schezwan Dosa| Poha Dosa| Spring Dosa| Moong Dosa| Sooji Chilla| Multi-Grain Dosas| Masala Dosa| Barnyard Millet Dosa| Bread Uttappam| Bajra Pesarettu| Ragi Dosa| Semiya Rava Vegetable Dosa| Tomato Omelette
This post is for the Healthy Wellthy Cuisines group that I am part of. The members of this group cook for a particular theme every fortnight. This fortnight, the theme is #VDaySpecialAtHW, wherein all of us are cooking special dishes for the upcoming Valentine’s Day.
Check out what the other members of the group have come up with, for Valentine’s Day!
Bread Gulab Jamuns in Jaggery Syrup by Vanitha| Beetroot Drink with a Fruity Touch by Sasmita| White Chocolate Pudding by Swaty| Strawberry Mojito Mocktail by Jayashree| Chocolate Walnut Brownies by Rosy| No-Bake Berry Custard Tart by Shalu| Spiced Pomegranate Spritzer Mocktail by Geetanjali
I’m also sharing this post with Fiesta Friday #262. The co-host is Jhuls @ The Not So Creative Cook.