Paneer Masala Dosa| Dosa With Cottage Cheese Stuffing

Bored of eating the same ol’ dosa with chutney/sambar, or masala dosa? Paneer Masala Dosa is another version of dosa that you could try out.

With a protein-rich, delicious cottage cheese stuffing, Paneer Masala Dosa makes for a great snack or even a lunch/dinner option. This is quite a filling dosa that doesn’t require any accompaniment to it. If you have dosa batter on hand, making these is a breeze, too!

I tried out Paneer Masala Dosa for the first-ever time at Murugan Idli Shop in Madras, a few years ago, and fell in love with it. A few attempts at making my own version at home later, I was rewarded with success – a beautiful, delectable dosa that was much loved by everyone in the family. Do try it out too, and let me know how you liked it!

Here is how to make Paneer Masala Dosa.

Ingredients (makes 8-10 dosas):

For the filling:

  1. 100 grams paneer aka cottage cheese
  2. 4-5 cloves of garlic
  3. A 1-inch piece of ginger
  4. 1 small tomato
  5. 1 medium-sized onion
  6. 1/2 tablespoon oil
  7. 1 teaspoon cumin seeds
  8. 2 pinches of asafoetida
  9. Salt to taste
  10. 1/2 teaspoon turmeric powder
  11. Red chilli powder to taste
  12. 1 tablespoon garam masala
  13. 1 tablespoon amchoor powder
  14. 1 tablespoon sugar
  15. 1 tablespoon finely chopped fresh coriander

For the dosas:

  1. 8-10 ladles of dosa batter
  2. 8-10 teaspoons of oil, to make the dosas

Method:

We will first prepare the filling for the Paneer Masala Dosa.

  1. Crumble the paneer, using your hands. Keep aside.
  2. Peel the ginger and chop finely. Chop the garlic finely. Grind the ginger and garlic to a paste in a small mixer jar, using a little water. Keep aside.
  3. Chop the onion finely. Keep aside.
  4. Chop the tomato finely. Keep aside.
  5. Heat 1/2 tablespoon oil in a pan. Add in the cumin seeds and asafoetida. Allow them to stay in for a couple of seconds.
  6. Add the chopped onion to the pan. Saute on medium heat till the onions begin to brown.
  7. Now, add the chopped tomato to the pan, along with a little water and salt, and ginger-garlic paste. Cook on medium flame till the tomatoes turn mushy.
  8. When the tomatoes are cooked, add in the crumbled paneer, red chilli powder, turmeric powder, sugar, amchoor powder and garam masala. Mix well. Cook on medium heat for a minute. You may add a little water at this stage, if you feel the mixture is too dry. Taste and adjust seasonings if needed. Switch off gas when the filling is done cooking. Do not overcook the filling, as this might cause the paneer to get hard and rubbery.
  9. Mix in the finely chopped coriander into the paneer filling. Set the filling aside.

Now, we will make the Paneer Masala Dosas.

  1. Heat a thick dosa pan on high heat. When the pan is nice and hot, turn down the flame to medium.
  2. Place a ladle of the dosa batter in the centre of the pan. Spread it out to form a medium-sized dosa.
  3. Spread a teaspoon of oil around the dosa. Let the dosa cook till it gets brown on the bottom.
  4. Flip over the dosa, and let it cook on the other side for about a minute.
  5. Transfer the dosa to a serving plate, and place inside it a little of the paneer filling we prepared earlier. Close the dosa. Serve immediately.
  6. Prepare all the Paneer Masala Dosa in a similar manner.

Notes:

1. I have used home-made dosa batter here. You can use store-bought batter as well.

2. I have used paneer from ID to make these Paneer Masala Dosa. You may use home-made paneer instead, too.

3. Adjust the quantity of salt, red chilli powder, sugar, garam masala and amchoor powder that you use in the filling, depending upon personal taste preferences.

4. Be careful while adding salt to the filling, as the paneer will have some amount of salt in it too.

5. I have used store-bought amchoor powder (from Everest) and garam masala (from Ciba Taaza) to make the paneer filling.

6. You can use chana masala instead of garam masala in the filling, too. It adds a lovely, different touch to the filling.

7. You may skip the sugar in the filling, if you so prefer, but I would not recommend that. The sugar does not make the filling sweet, but rather rounds off the other flavours brilliantly and brings out their taste more effectively.

Did you like this recipe? Do tell me, in your comments!

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This post is for the Healthy WELLthy Cuisines Facebook group that I am part of. The members of this group cook for a particular theme every fortnight. This fortnight, all of us are cooking different types of dosas.

Check out what the other members have prepared for the theme!:

Pavbhaji Dosa by Sasmita| Ragi Dosa by Shalu| Healthy Brown Rice & Quinoa Dosa by Vanitha| Sweet Cucumber Dosa by Seema| Jowar Dosa by Jayashree| Spicy Tomato Dosa by Rosy

I’m also sharing this post with Fiesta Friday #249. The co-hosts this week are Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog.

 

 

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Midhi Pavakkai Poriyal| Baby Bitter Gourd Stir Fry

The health benefits of bitter gourd (‘pavakkai‘ in Tamil) are quite well known. They are rich in dietary fibre and Vitamin K, and low in calories. They are great for keeping one’s weight and blood sugar levels in control. Indian cuisine has a wide range of dishes that use bitter gourd, some really innovative. However, a whole lot of people shun this vegetable, thanks to its bitter taste. I used to be one of those people too, till I discovered the real beauty of the bitter gourd and made it a regular feature in my kitchen.

The last weekend, on a short holiday in Madras, I came across these lovely baby bitter gourds (‘midhi pavakkai‘ in Tamil) at a vegetable vendor’s. They looked so cute, lying there in their basket, that I absolutely had to get some back home with me to Bangalore. 😉 This delicious, delicious Baby Bitter Gourd Stir Fry aka Midhi Pavakkai Poriyal is what happened to them.

Baby bitter gourds are less bitter as compared to their regular, longer counterparts, and tastier too. Or at least I think so. 🙂 De-seeding them to make this poriyal was a bit of an uphill task, but I would say the end result was totally worth it. I served the Midhi Pavakkai Poriyal with hot rice and sambar, and the combination was nothing short of divine.

Here’s how I made the Midhi Pavakkai Poriyal aka Baby Bitter Gourd Stir Fry.

Ingredients (serves 3-4):

  1. 250 grams midhi pavakkai aka baby bitter gourds
  2. 1 large onion
  3. 2 tablespoons oil
  4. 1 teaspoon mustard seeds
  5. 3-4 dry red chillies
  6. 1 teaspoon cumin seeds
  7. 2 pinches of asafoetida
  8. 1 sprig fresh curry leaves
  9. Salt to taste
  10. 1/2 teaspoon turmeric powder
  11. Red chilli powder to taste
  12. 2-3 tablespoons powdered jaggery, or to taste

Method:

  1. Wash the baby bitter gourds well under running water. Drain out all the water, and pat dry using a cotton cloth.
  2. Chop off any long tails that the baby bitter gourds might have, and then chop each one into half. Use a knife or your fingertips to scoop out the seeds from the bitter gourds. This will help in cutting down the bitterness of the vegetable to a large extent. Keep the prepared bitter gourds aside.
  3. Finely chop the onion, and keep aside.
  4. Heat a pan, and add in the oil. Add in the mustard seeds and allow them to pop. Now, add in the cumin seeds, dry red chillies, curry leaves and asafoetida. Let these ingredients stay in for a couple of minutes.
  5. Add the finely chopped onion to the pan. Turn the flame to medium, and add a little salt. Cook the onions on medium flame till they begin to brown, stirring intermittently to avoid sticking.
  6. Now, add the prepared baby bitter gourds to the pan. Add salt to taste, and continue cooking on medium flame till the bitter gourds start shrivelling. This should take 2-3 minutes.
  7. Add red chilli powder to taste, jaggery powder and turmeric powder. Mix well. Continue cooking the curry on medium flame till the bitter gourds are completely done. Keep stirring intermittently. Switch off gas when the bitter gourds are fully cooked, and the curry acquires the blackish hue of caramelisation. This should take 3-4 minutes.
  8. Serve the Baby Bitter Gourd Stir Fry hot or at room temperature. It goes really well with piping hot rice, ghee, and rasam/sambar.

Notes:

  1. For best results, choose tender baby bitter gourds that are fresh and firm, and not the yellowing, mature ones.
  2. There is no need to peel the baby bitter gourds. Remove all mature seeds from the bitter gourds. If the bitter gourds are too tiny or fresh and the seeds aren’t very mature, they can be left in.
  3. If you are not able to get hold of baby bitter gourds, the ordinary long ones can be used instead. Remove the seeds from them the same way, chop finely, and proceed to make the poriyal as in the recipe above.
  4. Once halved and de-seeded, the baby bitter gourds can be mixed with a little salt and set aside for 10-15 minutes. This will make the bitter gourds water. You need to squeeze out the water and use the bitter gourd pieces in making the poriyal, as per the proceedure outlined above. This step helps to cut down the bitterness of the gourds quite a bit, but I skipped this.
  5. Gingelly oil works best in this recipe. However, if you don’t have it, any other type of oil can be used instead.
  6. Sugar can be used in place of jaggery powder here. Adjust the quantity of sugar/jaggery powder you use, depending upon your personal taste preferences.
  7. Finely chopped coriander leaves can be used to garnish the Midhi Pavakkai Poriyal, once it is ready. Here, I haven’t.
  8. You may use more oil to make this Midhi Pavakkai Poriyal, if you so wish. I have used 2 tablespoons only.
  9. It is important to cook this Baby Bitter Gourd Stir Fry on medium heat, uncovered. Stirring intermittently is critical too, to ensure that the curry doesn’t stick to the bottom of the pan. Also, remember not to sprinkle any water while preparing the curry. This is what will give the curry a beautiful colour and taste.
  10. You may add a spoonful of thick tamarind paste or lemon juice while making this Midhi Pavakkai Poriyal. This adds taste to the curry, and also helps in cutting down on the bitterness of the pavakkai. I haven’t used any tamarind/lemon juice here, though.

Did you like this recipe? Do tell me, in your comments!

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I’m sharing this recipe with Fiesta Friday #243. The co-hosts this week are Catherine @ Kunstkitchen’s Blog and Becky @ Bubbly Bee.