Spicy Tawa Paneer Masala Dosa Recipe

Indian cuisine · 310 calories

Spicy Tawa Paneer Masala Dosa recipe

About this recipe

Spicy Tawa Paneer Masala Dosa is a vibrant South Indian-inspired breakfast dish that combines golden, crispy dosa with a flavorful, medium-spiced paneer masala filling. The dosa batter forms a perfect base, while the paneer masala is a rich, protein-packed filling with a balanced blend of aromatic spices and tomatoes. Served with tangy coconut chutney or refreshing sambar, this hearty dish is ideal for a sedentary lifestyle with a focus on muscle gain. It is a delightful, wholesome meal designed to bring the entire family together for a delicious breakfast experience.

Ingredients

  • 200 g Paneer
  • 1 Kg Idly/Dosa Batter
  • 500 g Onion
  • 500 g Tomato - Hybrid
  • 200 ml Mustard Oil
  • - Grated Coconut
  • medium Chilli Green Long
  • 100 g Coriander Leaves
  • 50 g Cumin Powder
  • 50g Everest Garam Masala
  • 250 ml Lemon Juice Concentrate
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder
  • 100 g Yellow Mustard Seeds

Instructions

  1. 1. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Then add chopped onions and green chili, sauté until onions turn golden.
  2. 2. Add chopped tomatoes to the pan and cook until they soften and release their juices. Stir in turmeric powder, garam masala, red chili powder, cumin powder, and salt. Cook for 2-3 minutes until the spices are aromatic.
  3. 3. Add paneer cubes to the pan and gently coat them with the masala. Cook for 4-5 minutes, stirring occasionally, allowing the paneer to absorb the flavors. Add lemon juice and mix well.
  4. 4. Heat a tawa or flat skillet over medium heat. Pour a ladle of dosa batter onto the hot tawa and spread it thinly in a circular motion to form a dosa. Cook for 2 minutes until the base is golden and crispy.
  5. 5. Place a portion of paneer masala on one side of the dosa. Fold the dosa over the filling to form a half-moon shape. Repeat for remaining dosas.
  6. 6. Serve hot with coconut chutney or sambar. Garnish with fresh coriander leaves or grated coconut for added flavor.